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Home » Side Dishes » Curry , Poriyal and Subzi

Published: May 12, 2014 · Modified: Feb 8, 2021 by Sandhya Ramakrishnan · This post may contain affiliate links

Subzi Diwani Handi – Mixed Vegetable Curry in Spinach Gravy

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Subzi Diwani Handi is a Mixed Vegetable Curry in Spinach Gravy. You can use any vegetables that are leftover and make this delicious and quick gravy.

Subzi Diwani Handi in a bowl

This week I am doing Gourmet gravies and Subzi Diwani Handi is the second recipe I chose for the theme. The gourmet gravies are very creamy and rich, but this one strikes a bit differently from the others. The base for this mixed vegetable curry is spinach.

It does have a little bit (ok more than a little bit) of cream, but if you are going the lighter fare, substitute the cream with milk or do part cream and part milk. I chose to make it part cream, part milk and it was just fine. Use any vegetables that are leftover and make this delicious and quick gravy, the gourmet style!

Preparation time – 15 minutes
Cooking time – 40 minutes
Difficulty level – easy
Recipe adapted from – Saffron Streaks

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Ingredients to make Subzi Diwani Handi – Serves 4-6

  • Mixed vegetables – 3 cups (I used carrot, peas, bell pepper and sweet corn)
  • Onion – 2 medium or 1 large (finely chopped)
  • Paneer – ¾ cup (cubed)
  • Spinach – 2 cup (pureed)
  • Ginger – ½ teaspoon (grated)
  • Dry red chilies – 2
  • Fenugreek seeds/methi – ½ tsp
  • Cumin powder – 1 tsp
  • Red chili powder – ¾ tsp
  • Garam masala – 1 tsp
  • Cream or milk – ½ cup
  • Ghee or oil – 2 tablespoon (divided)
  • Salt – to taste
Subzi Diwani Handi in a stock pot

Procedure –

  • Thaw the spinach (if using frozen) and puree it. If using fresh, clean the leaves and then puree them.
  • Chop all the vegetables and keep them ready.
  • In a small pan, heat about 1 teaspoon of oil and add the red chilies and the fenugreek seeds. Once they fry add the spinach puree and let it come to a slow boil. Turn off the flame and keep it aside.
Add and fry the ingredients in a pot
  • In a wide pan, heat the remaining oil and then add the chopped onions. Let it sauté until light golden brown and then add the paneer cubes. Fry until the paneer cubes pick up some color.
Frying the vegetables
  • Now add the rest of the vegetables and fry them until the vegetables soften a bit. Now add the grated ginger, cumin powder, red chili powder, and salt and let it cook.
  • Add the prepared spinach puree to the vegetable pan and add some water (about ½ cup or more). Let it come to a boil and then simmer until the vegetables are entirely cooked.
  • Add the garam masala powder and mix once.
  • Add the cream or milk and then mix again. Simmer for a couple of more minutes and serve hot with paratha or naan.
Mixing & simmering the Ingredients in a pot
Subzi Diwani Handi is ready to serve

 If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter

Subzi Diwani Handi – Mixed Vegetable Curry in Spinach Gravy in a pot

Subzi Diwani Handi – Mixed Vegetable Curry in Spinach Gravy

Subzi Diwani Handi is a Mixed Vegetable Curry in Spinach Gravy. You can use any vegetables that are leftover and make this delicious and quick gravy.
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Course: Entree, Quick and Easy, Side Dishes
Cuisine: Asian, Indian, North Indian
Diet: Vegetarian
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4 people
Calories: 419kcal
Author: Sandhya Ramakrishnan

Equipment

  • Pot
  • pan
  • bowl
  • spatula

Ingredients

  • 3 cups Mixed vegetables I used carrot, peas, bell pepper and sweet corn
  • 2 medium Onion 1 large ( finely chopped )
  • ¾ cup Paneer Cubed
  • 2 cup Spinach Pureed
  • ½ teaspoon Ginger Grated
  • 2 Dry red chilies
  • ½ teaspoon Fenugreek seeds/methi
  • 1 teaspoon Cumin powder
  • ¾ teaspoon Red chili powder
  • 1 teaspoon Garam masala
  • ½ cup Cream or milk
  • 2 tablespoon Ghee or oil Divided
  • to taste Salt

Instructions

  • Thaw the spinach (if using frozen) and puree it. If using fresh, clean the leaves and then puree it.
  • Chop all the vegetables and keep it ready.
  • In a small pan, heat about 1 teaspoon of oil and add the red chilies and the fenugreek seeds. Once they fry add the spinach puree and let it come to a slow boil. Turn off the flame and keep it aside.
  • In a wide pan, heat the remaining oil and then add the chopped onions. Let it sauté until light golden brown and then add the paneer cubes. Fry until the paneer cubes pick up some color.
  • Now add the rest of the vegetables and fry them until the vegetables soften a bit. Now add the grated ginger, cumin powder, red chili powder, and salt and let it cook.
  • Add the prepared spinach puree to the vegetable pan and add some water (about ½ cup or more). Let it come to a boil and then simmer until the vegetables are entirely cooked.
  • Add the garam masala powder and mix once.
  • Add the cream or milk and then mix again. Simmer for a couple of more minutes and serve hot with paratha or naan.

Nutrition

Calories: 419kcal | Carbohydrates: 29g | Protein: 13g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 88mg | Sodium: 110mg | Potassium: 569mg | Fiber: 8g | Sugar: 4g | Vitamin A: 9108IU | Vitamin C: 55mg | Calcium: 293mg | Iron: 3mg
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
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Sandhya

I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

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