Fry 3 pieces of whole green cardamoms, 4 pieces of cloves, 10 pieces of black peppercorns, ½ tsp of cumin seeds, 1 piece of cinnamon stick (small piece), and 1 tbsp of coriander seeds in 1 tsp of ghee.

Add 2 pieces of potatoes (whole, peeled), 2 pieces of whole tomatoes (slightly slit), 2 pieces of whole, peeled onions, 1 piece of carrot (whole, peeled), 300 grams of cauliflower (small florets), and 4 pieces of paneer.

Add ¼ tsp of salt, 5 pieces of cashew nuts (broken in half).

Add ½ cup of water. Cover and cook up to 1 whistle.

Mix 2 tsp of coriander seed powder, 1 tsp of Kashmiri red chili powder, ¼ tsp of turmeric powder, 1 tsp of schezwan chutney, 1 tsp of ginger and garlic paste in 2 tbsp of water.

Remove all veggies from the pressure cooker. Leave the rest to cool down.

Remove the skin from the boiled tomatoes. Make a paste along with the boiled onions and the remaining ingredients in the cooker.

Dice potatoes, carrots, and 100 grams of paneer into small pieces. Also, take 1/3 cup green peas (fresh or frozen).

In a handi, fry ½ tsp of cumin seeds and 1 piece of large bay leaf (torn in half) in 2 tbsp of cooking oil. Add the spice mixture, then the masala paste, and ¼ cup cream (or malai).

Add 3 pieces of whole green chilies, cover and cook. Check texture.

Add veggies, peas, 1 tsp of butter, a handful of finely chopped fresh coriander leaves, salt to taste, and ½ cup of warm milk.

Seal the handi with a little bit of wheat flour dough and cook for 8 to 10 minutes on a low to medium flame. Use a knife to open it when done.

Check doneness. Transfer it to serve.

Garnish with a few chopped coriander leaves and grated paneer and your tasty, creamy and spicy homemade veg handi is ready.