Vegetable palak is made by adding mixed vegetables in palak gravy. Palak paneer is most popular palak based gravy, but I am loving this vegetable palak these days as it's great alternate for paneer.
I had long time wish to try Diwani Handi like we get in Kailash pharbat. It is so rich, delicious and flavourful side dish. Usually I somehow guess the ingredients in a dish served at restaurants. This was really bit complicated to guess. I searched in the same name as Diwani handi in the internet, but nothing was convincing to match the taste.
So I decided why not try making in palak paneer style. I didn’t want to do in the same style gravy (palak base gravy). So tried bit different from the usual palak gravy. This one is without tomatoes. I have used curd in place of tomato. Other than my mutter paneer, I don’t like to add curd in the gravies. But I thought curd in this gravy should go well.
And it turned out really yummy. Aj loved this a lot. We all enjoyed this gravy with the other items as you have seen in my Lunch menu 61.
Other palak recipes :
How to make vegetable palak gravy full video
Step by step pictures
- Heat a pan with butter, add ginger garlic and give it a fry. Add green chilli, cubed onion.
- Fry till onion turns transparent. Add spinach, coriander leaves and fry till spinach reduces in volume.
- Cool down this mixture and grind with cashew nuts to a smooth paste.
- Heat a pan with butter, add cinnamon, clove, cardamom followed by cumin seeds. Add chopped veggies, salt and 1/4 tsp sugar. Toss well.
- Cook covered for 2 minutes in medium flame without changing its colour. The veggies should get cooked but retain it’s crunchiness.Add ground paste, kasoori methi crushed between palms, garam masala, turmeric, 1/4 tsp sugar and mix.
- Fry for two minutes to cook the spinach and vegetables. Add well beaten curd in low flame and mix.
- Adjust water consistency if needed. Heat for 2 minutes in low flame and switch off the flame.
Serve with hot phulkas/ roti/ chapathi or with mild puavs.