~ Baoli Sabz Handi ~
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~ Baoli Sabz Handi ~

Often there are times when you are hard pressed to decide what to prepare, especially when you want to go veggie. Ghum Phir ke we come back to our basic veggies and explore possibilities out of those only. Sabzi ke chakkar mein I go Baola thinking of ideas, so this time I wanted to make the Sabzi go Baoli..... LOLz

Harkirat Uberoi

Ingredients

4-serving
  1. 300 Grams Vegetable Mixed
  2. 15 Millilitres Sunflower Oil
  3. 10 Grams Cumin
  4. 4 Red Chilli Whole Dry
  5. 2 Clove
  6. 2 Cardamom Green
  7. 5 Greenchillies
  8. 8 Cloves Garlic
  9. 25 Grams Coriander
  10. 2 Onionchopped fine
  11. 10 Grams Salt
  12. 150 Grams Tomato Pureed
  13. 150 Grams Yoghurt , Low Fat
  14. 5 Grams Turmeric
  15. 5 Grams Red Chilli Powder
  16. 3 Grams Garam Masala Powder
  17. 5 Grams Salt
  18. 25 Grams Gram Flour
  19. 25 Grams Coriander
  20. 10 Grams Ginger , jullienes

Method

40 mins
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    Prepare all the vegetables by cutting in different shapes and sizes. Mushroom, carrot, beans, capsicum, peas, corn, and you may add broccoli, baby corn, cauliflower, potato, cherry tomato.

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    Here it goes, you'll dig into the handi on the table & will never know what you may get. Put all the veggies you can think of, some may need pre-cooking to get even bite, but then that is a personal choice. I did all veggies together, am sure they will all get cooked at the same time, more or less.

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    Heat 1 tsp oil, add jeera and sabut lal mirch, 2 cloves and 2 cardamom. Let them crackle, add a paste of green chilli, garlic, coriander, sauté.

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    Add fine chopped onions and salt, allow to get a little color, put in tomato puree.

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    In a bowl make a mixture of low fat curd, turmeric, red chilli powder, garam masala powder, salt, besan.

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    When puree begins to leave some oil, add the veggies, stir around & allow them to reach a level of doneness. Pour the curd mixture, lower the heat, mix well & allow to simmer for 8-10 minutes; by then gravy will begin to thicken add some water if required, let the sauce break into small bubbles.

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    Be careful to not let the heat be too high....mine is an electric stove so the temperature didn’t come down too soon and a little curd did begin to show some curdling, but it should not happen if we are careful to maintain the correct temperatures.

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    When the pleasing smell of besan starts to emanate, add in generous sprinkling of coriander and some ginger juliennes. (the pic is taken just before the ginger and coriander went in).

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    Serve in an earthen handi, the narrow neck variety, where you may not be actually able to peep in to see what you are going to come up with... There lies the fun....Baoli Handi aapko bhi Baola Ker degi !!~

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