Onion- 200 gms or 3 medium size
Tomato – 150 gms or 2.5 medium size
Cashewnuts – 2 tsp
Ginger 1 inch
Garlic – 3-4 cloves
Cassia bark – 1, 2 inch piece
Green cardamom- 2
Bay leaves – 2
Black cardamom – 1
Cumin seeds – 1/2 tsp
Coriander seeds – 1/2 tsp
Garam masala- 1 tsp
Salt – to taste
Sugar – 1/2 tsp
Haldi – 1/4 tsp
Coriander powder – 1 tsp
Cumin powder – 1.5 tsp
Kashmiri red chilly powder- 4 tsp
Oil – 6 Tbsp
Kasuri methi – 2 tsp
Kitchen king masala – 1.5 tsp
Finely chopped ginger – 1 tbsp
Finely chopped garlic – 1 Tbsp
- In a heavy bottom pan , heat some oil. Add in the whole spices like cloves, cinnamon, bay leaves, cardamom, black cardamom, cumin seeds and coriander seeds. Let them sizzle till they release their fragrance.
- Then add the tomatoes, onions, ginger , garlic and cashews along with some water.
- Cover with lid and cook for 10 – 12 mins till the onions and tomatoes soften.
- Let this cool down for sometime then remove all the whole spices and make a fine puree. If you crush the spices it will become too strong.
- In a shallow frying pan, heat some oil.
- Then add the finely chopped ginger and garlic. Also add the onions and capsicum. Fry them till they become transclucent.
- Then add Kitchen king masala, Garam masala, turmeric powder, Kashmiri chilly powder, Coriander powder, Cumin powder. Roast the dry masala.
- Add ½ cup of water and bring all this to a boil.
- Then add the onion – tomato puree to this.
- Add kasuri methi and sugar. Add boiled vegetables of choice to this gravy.
- Cover and let this cook for 10-12 mins on low flame. Keep stirring occasionally so it doesn’t burn on the bottom.
- To get the exact smokey taste of restaurant style food, take a small tempering vessel preferably with a long handle. Add oil to it. Heat this on the biggest burner in your gas range.
- Once the oil has heated, reduce the flame and add red chilly powder, cumin powder and kasuri methi. Let them sizzle for a few seconds.
- Then add ¼ cup of water and increase the flame to high. As soon as you increase the flame, give it a slight stir and u will see that the mix catches fire , like flambe. ( for more details, please watch the video.
- Flambe it for 1 – 2 more times and then pour the tempering on the sabzi.
- Mix it well and serve the veg handi hot with roti or naan.
- I like to use Everest brand kitchen king masala.
- While flambe-ing the final tempering keep your body and face away from the flame. Use a vessel with a long handle. Be very careful if you are new to cooking. Practice EXTREME caution while following this step.