Recipe: Yummy ~ Baoli Sabz Handi ~

~ Baoli Sabz Handi ~.

You can cook ~ Baoli Sabz Handi ~ using 20 ingredients and 9 steps. Here is how you cook that.

Ingredients of ~ Baoli Sabz Handi ~

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

~ Baoli Sabz Handi ~ step by step

1. 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..
2. 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..
3. 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..
4. Add fine chopped onions and salt, allow to get a little color, put in tomato puree..
5. In a bowl make a mixture of low fat curd, turmeric, red chilli powder, garam masala powder, salt, besan..
6. 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..
7. 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..
8. 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)..
9. 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 !!~.