Shahi Subz Diwani Handi | Veg Lunch/Dinner Recipe | North Indian Sabzi | Ajwain Paratha| Kunal Kapur

Chef Kunal Kapur Curries & Gravies 40 Mins 4 Servings 42.6K views Jan 31, 2025

Shahi Subz Handi jo hua karti thi north india ki shaan. Today's recipe is all about delicious royalty. Filled with the goodness of different vegetables, this recipe's soul lies in its gravy which is made up of onions, curd, nuts and other spices. Watch this video and make this recipe on a special occasion. I'm sure everyone will love it. North Ka Tadka Shahi Subz Handi Episode 4 of India Ka Shahi Zaayqa is Out Now! In this episode, Chef Kunal Kapur brings alive the essence of North Ka Tadka Shahi Subz Handi – a dish that defines hearty and wholesome cooking. This sabzi holds a special place in every North Indian kitchen. It’s flavourful yet simple to make, with spices that elevate its taste to royal levels. And let’s not forget its perfect companion – Ajwain Laccha Parantha – crisp, aromatic, and melt-in-your-mouth good. Just one pinch of Hamdard Khaalis Sabzi Masala transforms this dish into a celebration of authentic North Indian taste. With Khaalis Spices, every bite takes you back to the flavours of the North – rich, comforting, and oh-so-delicious. Watch now and bring the North Ka Tadka to your plate!

Ingredients & Measurements

Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.

For Frying

Oil (तेल) - ¾ cup
Onion, sliced (प्याज़) - 1½ cups

For Veggies

Cauliflower, large (गोभी) - 1 no
Carrot, medium (गाजर) - 2 nos
French Beans (बीन्स) - 12 nos
Mushrooms (मशरुम) - 6-8 nos (optional)
Potato, small (आलू) - 3-4 nos
Tomato, medium (टमाटर) - 2 nos

For Grinding

Cashew nuts - ⅓ cup/ 25 nos approx
Ginger, sliced - a small piece
Garlic cloves - 5-6 nos
Curd (दही) - 1 cup

For Curry

Bay Leaf (तेज पत्ता) - 2 nos
Khaalis Turmeric (हल्दी) - ¾ tsp
Khaalis Chilli powder (कश्मीरी मिर्च पाउडर) - 2 tsp
Hamdard Khaalis Subzi Masala - 2½ tbsp
Green chilli slit (हरि मिर्च) - 2 nos
Salt (नमक) - to taste
Water (पानी) - 3½ cups (approx)
Corn niblets, boiled (ताज़ा मक्का) - ½ cup
Green peas, boiled (हरा मटर) - ½ cup
Kasoori methi whole (कसूरी मेथी) - 1 tbsp
Fresh coriander, chopped (ताज़ा धनिया) - handful

For Ajwain Paratha

Whole Wheat Dough Ball (आटे का पेड़ा) - 1 no/120 gms
Ghee (घी) - 1 tbsp
Salt (नमक) - to taste
Chilli flakes (कुट्टी मिर्च) - 1 tsp
Hamdard Khaalis Ajwain (अजवाइन) - a pinch
Oil (तेल) - for frying

Step-by-Step Cooking Instructions

1
Ingredient Preparation: Wash, prep, and accurately measure all fresh ingredients, aromatics, and spice blends as listed in the ingredients section.
2
Sautéing & Blooming Spices: Heat oil or ghee in a heavy-bottomed pan over medium flame. Add whole spices and aromatics (ginger, garlic, green chillies) to bloom their essential oils until fragrant.
3
Building the Flavor Base: Add chopped onions and sauté until translucent or golden brown. Stir in tomatoes and ground spices (turmeric, coriander, chilli powder), cooking on medium-low heat until the oil begins to separate from the masala.
4
Simmering to Perfection: Incorporate the primary ingredients (vegetables, paneer, lentils, or proteins) and simmer gently with warm water or broth until tender and deeply infused with flavor.
5
Finishing & Garnish: Adjust seasoning with salt, sprinkle freshly crushed roasted kasoori methi and garam masala, and garnish generously with freshly chopped coriander leaves. Serve piping hot with roti, paratha, or fragrant basmati rice.

Chef Kunal's Pro Secret Tip

The secret to authentic restaurant-style gravies lies in the 'Bhuna' stage: cook your onion-tomato masala slowly over medium-low heat until tiny beads of aromatic oil separate around the edges of the pan. This cooks out any raw spice flavor and caramelizes the natural sugars.

Recipe FAQs & Expert Advice

How long can I store leftover Shahi Subz Diwani Handi?

You can store leftovers in an airtight glass container in the refrigerator for up to 3 to 4 days. When reheating, warm on medium-low heat on the stovetop and add 2–3 tablespoons of warm water if the gravy has thickened in the fridge.

Can I make this recipe vegan or dairy-free?

Yes! Simply substitute dairy ghee/butter with mustard oil or neutral cooking oil, and replace milk/curd with coconut milk or cashew cream where applicable.

What is the key technique to get restaurant-style flavor in this dish?

Focus on blooming whole spices in hot oil first, patiently sautéing the onion-tomato masala until oil separates, and finishing with a pinch of crushed roasted kasoori methi and freshly ground garam masala right before serving.