Veg Handi
The number of Curry Recipes, the Indian food culture holds in itself is really astounding, especially for someone who is not from India. Thus, this country truly is synonymous with the word ‘curry.’ This post talks about one such famous curry dish, the Veg Handi, also known as the Veg Diwani Handi – a rich, creamy and delicious gravy made with mixed vegetables, traditionally from Hyderabadi cuisine. This recipe is a very restaurant-style version of the dish, for which you definitely would need to put in some efforts. But once done, it will all be worth.
What is handi
It is obvious from the name Veg Handi that this dish is made in a typical Indian cooking vessel called the ‘handi.’ With a shallow depth and a wide mouth and bottom, handi is popularly used Indian cooking as a cooking vessel. Thus, like this Diwani Handi, other recipes made in a handi are named so – Paneer Handi, handi pulao, handi biryani, etc.
For this Veg Handi, I have used a clay handi, which is also the case with any such dish which traditionally uses a clay or any earthen handi to cook it. Like if you visit any iconic eateries in Hyderabad too, they too use the same to get a royal and earthy flavor in the Veg Handi.
But I understand at home, you might not have this specific cooking utensil to make this dish. In that case, you can even use a steel handi or a regular kadai, pot or pan. Many dishes in Indian cuisine like Kadai Paneer Gravy and Kadai Veg are cooked in the humble kadai.
Similarly, if you travel to different regions in India, there are other cooking vessels with different names that are equivalent to a handi. Some of them are degchi, tasla or tasli and ahuna. Basically, a dish cooked in a handi is usually slow-cooked or simmered for a long time.
Sometimes, it is sealed with a dough to sustain the steam within that helps to retain the nutrients in the dish. Thus, the food gets cooked in its own juices or moisture, further enhancing the flavors and textures in it. The much-loved event ‘dahi handi’ is also a part of the festivities of Krishna Janmashtami.
Who doesn’t like restaurant food at home? We also do, and are no exceptions. And once a while, it is also alright to be indulgent and consume such food. After all, we don’t really eat binge on restaurant food every day.
I have taken inspiration from the rich, filling food served in restaurants for this recipe of Veg Handi. Though the ingredient list is quite long, it is an easy and simple recipe that I have developed by referring ‘On The Butter Chicken Trail: A Moti Mahal Cookbook.’
The gravy of this recipe of Veg Handi also has a base made with onions, tomatoes, cashews paste and cream. Hence, the flavors are a bit sweet, mild as well as creamy. Generally, the vegetables are fried or sautéed for this dish. However, I have steamed the veggies.
My choice of vegetables for this Veg Diwani Handi are carrots, potatoes, French beans, green peas, cauliflower and corn kernels. I also like the taste of mushrooms in this curry, so have added them too. Along with this, I also add paneer or cottage cheese to give it a richer feel. You can add whatever your choice is. Tinned fruit cocktail can also be added towards the end in the recipe.
Just a bit of prep work is required to prepare the cashew paste and steam the veggies. After this is done, cooking the Veg Handi is a breeze. Cooking the veggies in the gravy is also an option. But I prefer to steam them separately and do the remaining prep work, while they are steaming.
The Veg Handi pairs great with tandoori rotis, naans, parathas or even your homely chapattis, phulkas or plain rotis. You can have it with steamed rice as well.
How to make Veg Handi
Preparation
1. Soak 3 tablespoons (20 t0 22) cashews in hot water for 30 minutes.
2. After 30 minutes, drain and add them to a grinder or blender.
3. Add water and blend to a smooth paste.
4. While the cashews are soaking, rinse, peel and chop the vegetables. You can add vegetables of your choice.
5. Steam the vegetables in a pressure cooker, steamer or electric cooker, till they are cooked completely. You can also fry or sauté the vegetables.
Making gravy
6. Melt 2 tablespoons butter in a handi or pan. Keep the heat to the lowest, so that the butter does not brown or burn.
7. Add whole spices – ½ inch cinnamon, 2 green cardamoms, 2 single strands of mace, 2 cloves and 1 small to medium bay leaf (tej patta). Sauté the spices till fragrant.
8. Add ½ cup finely chopped onions.
9. Stir and sauté the onions on low heat.
10. The onions need to become golden.
11. Then, add 1 teaspoon ginger-garlic paste, 1 teaspoon chopped coriander leaves and 1 teaspoon chopped mint leaves. Stir and sauté for a minute.
12. Add ½ cup finely chopped tomatoes.
13. Stir and sauté till the tomatoes soften, become pulpy and you see fat leaving the sides of the mixture.
14. Then, add ¼ teaspoon turmeric powder, ½ teaspoon red chili powder and ½ to ¾ teaspoon coriander powder.
15. Add the prepared cashew paste and 1 tablespoon yogurt (curd). Curd is optional and gives a faint sour taste in the gravy. You can easily skip, if you do not prefer curd.
16. Sauté till you see fat releasing from the sides. Stir often.
17. Add 1 cup water and stir.
18. Then, add 1 to 2 slit green chilies.
19. Stir again and let the gravy begin to simmer. Takes about 3 to 4 minutes on low to medium heat.
20. Season with salt. You can also add sugar for a light sweet taste. Stir again.
Making Veg Handi
21. Add the steamed vegetables.
22. Stir very well and simmer the vegetables in the gravy for 2 to 3 minutes. The gravy will begin to thicken.
23. Grate a bit of nutmeg directly in the gravy. About a pinch of grated nutmeg or nutmeg powder.
24. Then, add ½ teaspoon crushed dried fenugreek leaves (kasuri methi) and ¼ teaspoon garam masala powder. Stir.
25. Lastly add 3 tablespoons cream. I added Amul cream. Use a low fat cream.
26. After adding cream, stir the Veg Handi gravy well and then switch off the heat.
27. Garnish with chopped coriander or mint leaves and serve Veg Handi with tandoori rotis, naan, parathas or chapattis or roomali rotis.
Expert Tips
- If adding mushrooms, you’ll have to sauté them. Once the tomatoes have softened and turned pulpy, add mushrooms and sauté till they are cooked.
- In case you don’t have the clay handi, use a steel handi or your everyday kadai, pan or pot to make this dish.
- The vegetables for this gravy can be of your choice. You can steam them in a pressure cooker, electric cooker or steamer or fry or sauté them too.
- Adding curd (yogurt) in this recipe is optional. Remember, adding it will impart a faint sour taste in the curry. So, skip if you want to.
- If you don’t have nutmeg at home, skip adding it in the gravy.
- Make sure to use a low-fat cream for this gravy.
Step by Step Photo Guide Above
Ingredients
for the cashew paste
- 3 tablespoon cashews or about 20 to 22 cashews
- ½ cup hot water or 125 ml – for soaking
- 3 tablespoon water for blending – you can also use the soaked water instead of plain water
other ingredients for veg handi
- ¼ or ⅓ cup chopped carrots or about 2 small or 1 medium carrot
- ¼ or ½ cup chopped french beans or about 8 to 10 french beans
- ¼ or ⅓ cup chopped potatoes or about 1 medium potato
- ¼ or ⅓ cup green peas, fresh or frozen
- ¼ cup corn kernels – optional
- ¼ or ⅓ cup chopped cauliflower
- ¼ or ⅓ cup sliced mushrooms or 6 to 8 button mushrooms (optional) * for cooking mushrooms check notes
- ¼ cup paneer (cubed), Indian cottage cheese – optional
- 1 medium onion or about ½ cup finely chopped onion
- 1 medium tomato or about ½ cup finely chopped tomatoes
- 3 to 4 medium garlic + ½ inch ginger – crushed to a paste or 1 teaspoon ginger garlic paste (adrak lahsun ka paste)
- 1 teaspoon chopped coriander leaves
(cilantro leaves)
- 1 teaspoon chopped mint leaves
- 1 to 2 green chilies, slit or sliced (hari mirch)
- 1 cup water or 250 ml water
- 3 tablespoon low fat cream – 25% to 35% fat
- 1 tablespoon Curd – optional (yogurt)
- ½ teaspoon Red Chili Powder
- ¼ teaspoon turmeric powder
- ¼ teaspoon Garam Masala
- ½ to ¾ teaspoon Coriander Powder (ground coriander)
- ½ teaspoon kasuri methi – crushed (dry fenugreek leaves)
- 1 pinch nutmeg powder or grated nutmeg
- 2 tablespoon Butter
- salt as required
- sugar as required – you can add about ½ teaspoon of sugar or as per your taste, (optional)
whole spices
- 1 small to medium tej patta (indian bay leaf)
- 2 cloves
- ½ inch cinnamon
- 2 single strands of mace
- 2 green cardamoms
Instructions
preparation
- First heat water in a pan, microwave or electric heater.
- Then soak cashews in the hot water for 20 to 30 minutes.
- After 20 to 30 minutes, drain all the water and add the soaked cashews to a grinder or blender.
- Add water and grind or blend to a very smooth paste.
- Meanwhile when the cashews are soaking, rinse, peel and chop the veggies.
- Steam the veggies in a pressure cooker, steamer or electric cooker till they are cooked completely. You can also fry or saute the veggies till they are cooked.
making veg handi gravy
- Heat butter in a handi or pan.
- Add whole spices – cinnamon, green cardamoms, mace, cloves and tej patta. Saute the spices till fragrant.
- Add finely chopped onions.
- Stir and saute the onions on a low flame till they become golden stirring often.
- Then add ginger-garlic paste, chopped coriander and mint leaves. Stir and saute for a minute.
- Add finely chopped tomatoes.
- Stir and saute till the tomatoes soften, become pulpy and you see fat leaving the sides of the mixture.
- Then add turmeric powder, red chili powder and coriander powder.
- Add the prepared cashew paste and yogurt/curd. Curd is optional and does give a slight sour taste in the gravy. You can easily skip, if you do not prefer curd.
- Stir often and saute till you see fat releasing from the sides.
- Add water. Stir.
- Then add slit green chilies. Stir again and let the gravy begin to simmer. Takes about 3 to 4 minutes on a low to medium flame.
- Season with salt. You can also add sugar for a light sweet taste. Stir again.
- Add the steamed veggies.
- Stir very well and simmer the veggies in the gravy for 2 to 3 minutes. The veg handi gravy would begun to thicken by now.
- Grate a bit of nutmeg directly in the gravy. About a pinch of grated nutmeg or nutmeg powder.
- Then add crushed kasuri methi (dry fenugreek leaves) and garam masala powder. Stir.
- Lastly add cream. I added amul cream. Use a low fat cream.
- After adding cream, stir & switch off the flame.
- Garnish with chopped coriander or mint leaves and serve veg handi hot or warm with tandoori rotis, naan, parathas or chapatis.
Notes
- * mushrooms have to be sauteed. So once the tomatoes have softened and become pulpy, add mushrooms and saute till they are cooked.
You can use a steel handi or even a regular kadai or pot or pan to make this dish. - You can add veggies of your choice like green peas, cauliflower, baby corn, potatoes, cauliflower, baby corn, french beans, bell pepper, carrots and corn.
- If you like paneer and mushrooms then you can add them as well.
Nutrition
This Veg Handi recipe from the archives was first published in May 2014. It has been updated and republished in April 2024.
Loved this! I substituted coconut products for dairy to make it vegan, and also substituted allspice for mace. It was so good I immediately had a request to make it again and this time double the batch! Thank you!
Great to know and thanks for sharing. Yes most vegetarian indian recipes can be easily made vegan. Welcome and happy cooking.
I am a regular follower of your site the guidance and tips you give is excellent .I do not feel like going to any restaurant now ????.The pictorial steps stays in our mind and so no confusion . Today i tried out Veg Handi it was excellent and restaurant taste.. Thank you once again. How to share pics ?
Welcome Shashi. Glad to know that stepwise recipes presentation is helping you. Thanks for sharing positive feedback on veg handi recipe. Currently there is no way to share pics. But your positive comment is more than enough.
You’re my kitchen mom, whatever I have cooked it’s just your teachings , those picture instructions are too good tutor ! Thank-you
Welcome Garima. Thanks for your kind words and positive feedback.
I tried this recipe yesterday . And it was. A Big hit!!!. Thnx a lot Amit.. becoz of ur recipes, wich never fails, I started loving to cook now..
Welcome Dr.Leena. Glad to know this.
Hi Amit. I tried this recipe of veg Hundi. And it was just yuummmmy.. I and my family loved it. Thnx a ton.i don’t enter kitchen for cooking before watching ur recipe .almost Evryday I try a new dish, And it never had disappointed me. Happy guru purnima. You are my Guru, teacher of cooking..thnx a lot.
Welcome Dr.leena. Thanks for your kind words and for sharing positive feedback on recipes. Happy Guru Purnima to you too. Stay Blessed and happy cooking.
Hello ma’am. Its always a pleasure to go through ur blog and all ur recpies plus the very nice depiction of images makes cooking even more feasible.
I am a beginner, probably my question might sound stupid. I wanted to ask does the handi over here means earthern pot??? If yes how hv u used it on gas stove??
Thanks Bhavya. Handi can be made of any substance like clay, steel or iron. basically its the shape of utenstil. this clay pot is from kerala and one can easily use it on fire. in tamil nadu, goa and kerala different types of clay utensils are available, that can be used for cooking. they just have to be seasoned and treated before using for cooking.
Hello mam, I am a big fan of your blog and refer it from time to time. Luv the way you give details and step by step photos too. Have tried many recipes using your blog and they have come up superb. Thanks a lot for your efforts.
Welcome SUHAS. Thanks for your kind words. Nice to know that you are liking the recipes posted on blog.
I absolutely love this recipe! That you so much for your website! Just out of curiosity…what type of onion do you use?
Welcome Susan. Usually we easily get red onions in Indian markets. that’s what i use.
I have tried many of the recipes from vegrecipesofindia and all were superb always.
I can trust this site in dreams also. Whenever I have to make something different and special I just check it on this site and when I see recipe is available.. at that time I m sure that my meal is going to be perfect.
Thanks Dassana Amit for nice recipes and to the point description of it.
Welcome Saee. Glad to know this. Thanks for your kind words and positive feedback on recipes.
Today I made this recipe it was a super duper hit in my house.exactly restaurant taste..Thank you so much for posting such awesome recipes.
Welcome Sri. Thanks for sharing your positive feedback.
I made this today. Came out so really well. You are a super star Amit Dassana!
thanks a lot ridhi for the ‘super star’ tag. glad that you liked the recipe. thanks for sharing.
Hiii… I would definitely like to thank you for all the excellent recipes which I could have prepared just bcz of you….when I got married I hardly knew anything to cook but nw I can call my self an excellent chef and all credit goes to you..thankyou so much…..
Welcome Gargi. Glad to know that recipes have helped you in cooking. Thanks for your positive feedback.
toooo goooood………..thank u
thanks 🙂
Thank you for this recipe…it was loved by all at home…i fried the veggies , which gave a different taste …..It was yummmmyyy….thanks again.
thanks aishwarya for sharing this. glad to know.
Hi ma’m ,
I like ur recipes n d presentation so much. I hav been checking ur blog since so long…n never thanked u. The recipes were very nice n helped me to cook gud now. working with vegetables only is a hard job n u made it so simple for us. thanx…
thanks a lot sulagna.
This is fabulous! I just made it for dinner and nobody can stop eating it. Outstanding recipe as usual that makes me look like a good cook. Thanks Dassana. 🙂
Just one comment, green chillies are mentioned in the instructions but not there in the ingredient list. I figured out from the images that two were added, but I just thought to let you know.
thank you sneha. there are some recipes that are too good and i am myself saying it as i know how they taste. and this veg handi is one of them. thanks for the bit on green chilies. i will update in the post.
Hi dassana
I m regular visitor to it site..and it help me a lot to learn different cuisine..previous I didn’t know anything about cooking.after visiting ur sure I can make so many good dishes.and my kids and even hubby loved it.All credit goes to you..thank u so much for sharing such a precious recipes with us.ur step by step method is sone pe suhaga..God bless u for this great work..love u so much..thanks.
Welcome Nanda. glad to know that recipes are helping you in cooking and learning new recipes. thanks for your positive feedback and best wishes.
Can I first dry roast the spices and then grind them into a powder instead of using them whole?
don’t powder the spices and add. the result will be different in the gravy. if you don’t want the spices, then do not add them.
Hi dear. This recipe seems to be awesome. I wanted to ask you that can it be prepared a day before for a party or the taste will not be that good as that of a freshly prepared one.
Thanks Rajyashree. you can prepare veg handi a day before and keep in the fridge. the taste will change slightly but will still taste good. However freshly prepared food is always healthy and more tasty.
Veg handi came out very well my 2 yr Lo enjoyed thank u so much fr lovely recipe
pleased to know this geevino 🙂 you are welcome and thank you for your positive views.
Made the low fat version of it by substituting butter with olive oil and cashews with khus khus and melon seeds. Still turned out amazing.
thanks ayushi for sharing your variation. good to know this.
Looks great,can’t wait to try!!!
Dish turned out very beautifully ……my husband loved it very much ? loving all your dishes … Thank you so much for posting us all your recipes …. Loving all of them .
thankyou harini for your positive feedback and loved to hear your husband loved the veg handi recipe. you are welcome 🙂
Hi I have teenage son who is very fussy about food Thankyou for your wonderful recipes .
pleased to know this thankyou minakshi and your are always welcome.
Namaste!
A huge Thank you to you. I love cooking. But every time I used to spends hours searching for receipes at diiferent sites. But when I saw yours, I was too impressed. Now I only turn on to your site for any receipe that I wish to make. They are so interesting and the food tastes absolutly amazing. My parents and my elder sister always like the food.
Thank you much.
Keep shining.
Loads of love.
namaste suhasini. thanks a ton for this lovely comment and feedback on the recipes. also for sharing your experience. thanks again and happy cooking 🙂
Absolutely delicious….I was so happy when my 6 yr old DD polished her plate including all the veggies.this website is a blessing.god bless u.
pleased to know this sowmia glad your baby liked the veg handi 🙂 thankyou for your positive words and god bless you.
where can I buy earthern handi? i would like to cook this dish in it.
pratichi you should get these handis with the vendor selling earthenware’s for cooking. hope this help’s you sometimes you also get these in exhibition’s
Hi, is there any sustitute for cashew in this receipe?
add almonds. soak the almonds in hot water for 30 minutes. then peel them. use the same amount of almonds as mentioned for cashews.
Phew!! thanks u r a life saver..I was looking for this. So easy & all the things are available at home. No need to rack the shop for anything. Thanks. & yes keep posting. For me u r the one who has made me fall in love with the cooking. I use to dread & scratch my head for recipes but not anymore & yes, my kids also relish my cooking now. 🙂
Thanks.
we are very pleased to know this pooja 🙂 and glad to know we could help you in cooking and good to know you are having fun. also you are welcome.
Very tasty recipes which I ever had
thanks sneha
It’s easy simple and move to taste and smell.. I tried tawa paneer masalla Following the recipe.. It was so simple to prepare it… Loved it… Nice website
thanks rashmi for sharing positive feedback.
Hi
Have just found the full recipe, a bit slow in downloading!! Will cook it later this week
This was one of our favourite dishes while in India for the last two months. I would like to try making it at home but am not sure of the quantities especially the cashews.
helen, good to know this. usually the site loads fast don’t know why it took long in your case.
Hi Dassana,
This is the second time i am writing a comment on this very same dish.i stay in US.once a friend of mine tasted this dish at my home,she liked it so much that she asked me to prepare and give this dish for her daughter’s birthday party and i tell you it was a super hit !
Thanks Dassana for such a wonderful recipe,infact all of your recipes are always the best provided when followed by your instructions…..i think its a way too long comment but i wanted tell you 🙂 one last thing i want to say,you are a gods gift and god bless you in all the ways…
thanks a lot uma for your generous and kind feedback and also for your blessings. nice to read your experience. i am touched.
Hi dear
tried ur recipe of veg handi… absolutely mouth watering , delicious…. my veg friends loved it…. They were amazed by d restaurant style taste …. thno for sharing ur precious work with us… u r a wonderful person n fab cook
thanks tabassum for your kind words and for sharing positive review on veg handi recipe.
Mind blowing !!! What a superb recipe ..tried today and everyone at home just loved it!!! M in love with your recipes Dassana! Thank you again!
thanks for letting me know deepti. glad 🙂
Thank you once again for this delicious recipe, I prepared this for dinner tonight, and it was awesome…… In fact it was looking just like urs veg handi….but I want to ask something in pictures there is a clay handi or mitti ki handi, but I used regular pan……does it make any difference in taste?? And pl tell me also that can I use clay pot or handi directly on gas?? Because i am desperate to cook dum biryani and want to use clay pot for this.. Pl tell me how should I do this??
welcome richa. thanks for sharing your positive feedback. cooking on clay will give slight earthy flavor and old world charm. yes, you can use clay pot or handi directly on gas. ask the potter from where you buy about using the clay pot directly on gas.
Hi Amit,
I found all the recipes user friendly and not much to buy extra ordinary items , thank you so much for this wonderful and helpful site to refer to make any special items within easily available Indian ingredients. I will refer it to all my friends on FB and WhatsApp
Medha Kaushik
thanks medha for this positive feedback on recipes and also for referring the site to your friends.
Thank you very much dassana…This dish came out picture perfect as you have posted..it’s was so yummy..we all enjoyed this mouth watering dish to the fullest. .thank you very much for posting delicious recipes. .I tried many of your recipes and all came out well..Thank you very much for taking all the pain in posting the recipes step by step with pictures. .so that we too don’t miss a single ingredient. .your presentation is awesome..keep on posting new dishes..once again thanks a lot
welcome jayanthi. thanks for sharing positive feedback on recipes. glad to know that you like the recipes presentation and it is helping you in cooking.
Hi Dassana,
This recipe was super yummy, much much better than restaurant curries.
After finding your blog, i am regularly using your blog for my everyday cooking.
Thanks for taking all the effort for the detailed recipes and pics, which are helpful for beginners. This is by far the best Indian cooking blog i found.
Thanks
welcome sharmilee. thanks again for sharing positive feedback on recipes.
Hi Dassana,
Honestly, I do not like Indian food as they take lots of time. Though I’m an Indian, I mostly end up eating salads, soup and other western food. But I made a couple of dishes from your recipes – they are awesome and very easy to make. Thank you for all the good work.
welcome aditi. glad to know this. do try some more recipes.
Hi i liked the recipe, but i dunn have the same handi with me…. so is it ok to use a normal kadhai or an aluminium bowl?
thanks poorva. yes you can use regular kadai.
Hi,
The Handi Vegggie came out very good, thanks to you. You must be a very good cook. All minute things are written with lot of care by you. Hats off to you ma’am.
thanks jayshree for this positive and sweet feedback.
All your recipes are so easy to follow. Love the photos as they confirm that we are on the right track. I made veg handi and it was the best dish I have ever cooked.
thanks prelene for sharing positive feedback on recipes. glad to know this.
many many thankful such a delicious recipe, my family are very happy .
welcome arpita
Hi Dassana
Many many thanks for your amazing recipes. Whenever I need to look at a recipe I always find it on your website. I really appreciate your time and love in posting all these recipes. You are doing a wonderful job and your recipes are so well worded that each dish becomes perfect. Even though I try your recipe for the first time, it turns up so good that everyone loves it. You deserve a lot of thanks and appreciation. Even though I haven’t seen you but I’m sure you are a very lovely and loving person. Keep up your good work and good luck for your future.
welcome monika. big thanks for this sweet and motivating feedback. just now i received a very rude comment for no reason and your comment has uplifted my spirit. thanks.
Hi Dassana! I have tried a few recipes and all came out very nice.. Tawa paneer.. Kadai mushroom.. Potato palya.. And today even veg handi was a hit.. Thank you!!
welcome reena. thanks for sharing positive feedback on recipes.
Hi dassana, I want to know the quantity of coriander powder to b used?
karunya. add 1/2 to 3/4 tsp coriander powder. thanks for pointing this out.
Hi this sona .first main thing I like in your recipe is steps are so clear we can understand easily .and adding content is main .which I like .still I have not try you recipe .I seem its good by seeing step and content .thank you .
welcome sona. glad to know that you liked the way recipe is presented.
Excellent recipes and great detailed instructions. I tried this and it turned out very good, exactly restuarant style. Also tried couple of other recipes and am a fan of your blog now.
thanks for sharing positive feedback on recipes.
I tried this recipe twice as of now and totally loved it I blogged about it too ☺. Thank you
thanks for reminding aps. i will check in my free time.
Hi dasana, this looks so easy to make. I love ur step by step instructions.. Have tried a few recipes already like tava panner, green peas masala. All were hits at my house, keep the good work.
thanks sneha for sharing positive feedback on recipes. keep visiting the blog.
Hello Dassana,
I tried this day before and it was simply superb.
I have blogged it today
thank you once again 🙂
thanks aps for the link and good to know you liked the recipe.
love this recipe, especially that it’s made in a mud handi 🙂
thanks nags
I tried this…It was very good even without nutmeg powder,kasuri methi and cream as i had no stock.Thanks for sharing this and even my little one enjoyed this…
good to know uma. without cream also veg handi will taste good. nutmeg and kasuri methi just add to the flavor, but without them the gravy is good.
Really very nice recipe.
Very easy n yummy recipes.
It has become very easy to cook restaurant type food at home for those who cannot afford it frequently thanks
thanks kalpana. in fact when we cook at home, its much cheaper then we order or have at the restaurants.
Love the creamy texture the handi has. Thanks for sharing this recipe. Well captured pics.
welcome supriya
slurp ! i have tried diwani handi 😀 but this one is tempting me to try 🙂 lovely recipe
thanks aparna
Hi Dear,
the dish looks simply awsum n classy, i would give it a try on saturday, but just wanna ask you is it necessary to cook in mud handi, if we dont have it what could b the optional way to cook it?
thanks deepti, mud handi will definitely give a different flavor. but you can cook in any other steel handi or in a pan or kadai also.