spice up the curry

Veg handi recipe | How to make vegetable diwani handi

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¼ teaspoon Coriander seeds
1 ½ teaspoons Fennel seeds
¼ teaspoon Cloves
2 Peppercorns
2 tablespoons Poppy seeds
1 tablespoons Warm water
¼ cup
1 small or
½ cup chopped
1 large or ½ cup pureed Oil –
2 tablespoons
freshly grated
1 ½ teaspoons Garlic paste or freshly grated – 1 ½ teaspoons Turmeric powder – ¼ teaspoon Red chili powder – 1 ½ teaspoon Salt – to taste Cilantro or coriander leaves – 1 tablespoon, chopped finely Mint leaves – 1 tablespoon, chopped finely Yogurt (dahi or curd) –
1 cup or more or less Garam masala – ½ teaspoon Kasoori methi – ½ teaspoon, crushed between your palm Heavy whipping cream (Malai) –
12 minutes
2-3 servings
1 small or
½ cup chopped
1 large or
½ cup puree
2 tablespoons
12 minutes