Name: Dry veg handi recipe by safiya abdurrahman khan at BetterButter
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Ingredients: Cauliflower 1/2 seperate flowers; Potato cubed 1; Capcicum 1 cubed; Carrot 1 cubed; Cottage cheese 1/4 cup cubed; Green peas 3 tbsp; Green chilly chopped 2; Asofoetida 1/4 tsp; Fenugreek seed 1/4 tsp; Red chilly powder 1 tsp; Turmeric 1/2 tsp; Kitchen king masala 1 tsp; Coriander powder 1/2 tsp; Garam masala 1/4 tsp; Oil 3 tbsp; Salt to taste; Coriander leaves for garnishing

ABOUT Dry veg handi RECIPE

One of the popular and traditional recipes of north indian region specially in winters, this is the one dish which tastes best without onion and garlic ..

Ingredients Serving: 4

Cauliflower 1/2 seperate flowers
Potato cubed 1
Capcicum 1 cubed
Carrot 1 cubed
Cottage cheese 1/4 cup cubed
Green peas 3 tbsp
Green chilly chopped 2
Asofoetida 1/4 tsp
Fenugreek seed 1/4 tsp
Red chilly powder 1 tsp
Turmeric 1/2 tsp
Kitchen king masala 1 tsp
Coriander powder 1/2 tsp
Garam masala 1/4 tsp
Oil 3 tbsp
Salt to taste
Coriander leaves for garnishing

Instructions

Wash all behes, peel and cut all veges in cubed.
Heat oil in a handi and fry paneer till golden, take out on plate.
Splutter asofeotida and fenugreek seed in same oil.
Ad chopped green chillies and sauté for few seconds.
Ad cubed potatoes and cook till golden color seems, then add cubed carrots.
After 2 minutes ad coliflowers and sauté for 1minute, then ad capsicum.
After few seconds add green peas with 1tbsp water, cover the lid and cook for 5 minutes.
5 minutes later, add all spices, salt and cook for few minutes .
Ad fried paneer pieces with 2 tbsp water, cover the lid and cook till all behes cooked properly.
After 10 minutes open the lid and dry all water if you found.
Switch off the flame, garnish with coriander leaves, and serve with chapati.

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