Smoky Vegetable Handi with Coconut-Tomato Silk

Ingredients

• cauliflower florets2 cups
• baby potatoes, halved1 1/2 cups
• carrots, thickly sliced1 cup
• green beans, trimmed1 cup
• bell pepper, cut into chunks1
• onion, sliced1 large
• ginger-garlic paste1 1/2 tbsp
• crushed tomatoes1 cup
• coconut milk1 cup
• cashews, soaked1/3 cup
• kashmiri chili powder1 tsp
• ground coriander2 tsp
• ground cumin1 tsp
• whole spices mix (bay leaf, cumin seeds, cinnamon stick, cloves)1 small handful
• ghee2 tbsp
• saltto taste
• cilantro leaves1/3 cup

Method

1. 1Heat the ghee in a heavy pan and add the whole spices; let them sizzle for 30 seconds until aromatic.
2. 2Add the onion and cook slowly until deeply golden, then stir in the ginger-garlic paste.
3. 3Mix in the chili powder, coriander, and cumin, followed by the tomatoes; cook until the masala turns thick and glossy.
4. 4Blend the soaked cashews with coconut milk until smooth, then pour into the pan and simmer gently.
5. 5Add the potatoes and cauliflower first, cover, and cook for 10 minutes.
6. 6Stir in the carrots, beans, and bell pepper; cook uncovered until all vegetables are tender but not mushy.
7. 7Adjust salt, then finish with cilantro and a few spoonfuls of water if you want a looser festive gravy.
8. 8Serve hot with roti, paratha, or steamed rice.

Tips

• For a smoky note, briefly char the bell pepper or cauliflower in a dry pan before adding them.
• Do not boil the sauce hard after adding coconut milk, or it may split.
• A mix of textures makes this dish feel more festive, so keep some vegetables slightly firm.

Nutrition