Creamy Veg Hundi Sabzi

Creamy Veg Hundi Sabzi

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  • 1 1/2 tbs oil
  • 1 tsp cumin seeds
  • 1 tsp ginger garlic paste
  • 1 – onion
  • 1 tomato
  • 1/2 cup tomato puree
  • 1 cup cauliflower
  • 1/2 cup potato
  • 1/2 cup beans
  • 1 capsicum
  • 1 tbs chili powder
  • 1 tbs coriander powder
  • 1 tsp turmeric powder
  • 1/2 cup cashews
  • 2 tbs cream
  • 1 tps salt


    Soak the cashews for 10 mins prior grinding.
    Over medium heat, place a pot/Kadai. Add cumin seeds let it sizzle for few seconds. Then, add chopped onions. Let the onions turn translucent.
    Add freshly ground ginger garlic paste, stir and cook for few minutes till the raw smell of the ginger-garlic paste leaves off.
    In goes the spice powders, add chili powder, coriander powder and turmeric powder, stir and cook for 2mins.
    Add chopped tomato stir and cook for till the tomatoes turn mushy
    Then, add tomato puree stir and cook for few more mins.
    Add soaked cashews to a blender along with water and grind to a smooth paste.
    Add cashew puree to onion tomato masala that has been cooking.
    Mix and stir the gravy.
    Cover and cook for 5 to 8 mins. When the oil oozes on the sides of the pan, its time to add all the veggies.
    Add all the veggies that you have taken.
    Gently mix the veggies with the masala. Add 1.5 cups of water. Cover and cook for 5 mins till the veggies are cooked tender.
    Turn off the heat, add some fresh cream.
    Sprinkle sliced almonds and serve.


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