veg handi recipe, how to make veg handi recipe | veg diwani handi recipe

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veg handi recipe, veg diwani handi recipe

this veg diwani handi recipe is a rich, creamy curry made with mixed vegetables. restaurant style recipe.

4.94 from 29 votes
total time:
70minutes

veg handi recipe with step by step pics – creamy restaurant style delicious vegetable handi recipe.

veg diwani handi

who doesn’t like restaurant food at home. we also do and are no exceptions. this recipe of veg handi is inspired from the rich heavy food that is served in restaurants. once in a while, its alright to be indulgent. after all we don’t eat everyday from the restaurants.

for this veg diwani handi, the gravy or base is made from cashew paste, onion-tomatoes and cream. a bit sweet, mild and creamy gravy. generally, the veggies are fried or sauteed. i have steamed the vegetables.

the recipe is called veg handi as the dish is made in handi. handi is a kind of cooking pot used in indian cooking with a shallow depth and a wide bottom. here i have used clay handi. you can use a steel handi or even a regular kadai or pot or pan. kadai is often use in indian cooking to make dishes like kadai mushroom, kadai paneer and vegetable kadai recipe. recipes made in a handi are named such – like paneer handi, handi pulao or handi biryani etc.

veg handi recipe is easy and simple and has been inspired from the cookbook – “on the butter chicken trail: a moti mahal cookbook“.

just a bit prep work is required to prepare the cashew paste and steaming the veggies. after that its a breeze. i have also cooked the veggies in the gravy, but i prefer to steam the veggies separately and do the remaining prep work, when the veggies are steaming. paneer cubes can also be added along with the veggies. you can also add tinned fruit cocktail towards the end in the recipe.

veg handi is best served with tandoori rotis or naan or parathas or rotis.

if you are looking for more curry recipes then do check:

veg handi recipe, veg diwani handi recipe
4.94 from 29 votes
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veg handi recipe

this veg diwani handi recipe is a rich, creamy curry made with mixed vegetables. restaurant style recipe.
course main course
cuisine north indian
prep time 30 minutes
cook time 40 minutes
total time 1 hour 10 minutes
servings 3 to 4
author dassana amit

ingredients (1 cup = 250 ml)

for the cashew paste

  • 3 tablespoon cashews OR about 20 to 22 cashews
  • ½ cup hot water for soaking OR 125 ml hot water
  • 3 tablespoon water for grinding the cashews. 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 (matar)
  • ¼ cup corn kernels - optional (makai ka dane)
  • ¼ or ⅓ cup chopped cauliflower (gobi)
  • ¼ or ⅓ cup sliced mushrooms OR 6 to 8 button mushrooms (optional) * for cooking mushrooms check notes
  • ¼ cup paneer cubes - optional (cottage cheese)
  • 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 (dhania patta)
  • 1 teaspoon chopped mint leaves (pudina patta)
  • 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 or dahi)
  • ½ teaspoon red chili powder (lal mirch powder)
  • ¼ teaspoon turmeric powder (haldi)
  • ¼ teaspoon garam masala powder
  • ½ to ¾ teaspoon coriander powder (dhania powder)
  • ½ teaspoon kasuri methi - crushed (dry fenugreek leaves)
  • 1 pinch nutmeg powder or grated nutmeg (jaiphal powder)
  • 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 for making veg handi

  • 1 small to medium tej patta (indian bay leaf)
  • 2 cloves (lavang)
  • ½ inch cinnamon (dalchini)
  • 2 single strands of mace (jayitri)
  • 2 green cardamoms (hari elaichi or choti elaichi)

how to make veg handi recipe

preparation for veg handi recipe

  1. first heat water in a pan, microwave or electric heater.
  2. then soak cashews in the hot water for 30 minutes.
  3. after 30 minutes, drain and add the soaked cashews to a grinder or blender.
  4. add water and grind to a very smooth paste.
  5. meanwhile when the cashews are soaking, rinse, peel and chop the veggies.
  6. 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

  1. heat butter in a handi or pan.
  2. add whole spices - cinnamon, green cardamoms, mace, cloves and tej patta. saute the spices till fragrant.
  3. add finely chopped onions.
  4. stir and saute the onions on a low flame till they become golden.
  5. then add ginger-garlic paste, chopped coriander and mint leaves. stir and saute for a minute.
  6. add finely chopped tomatoes.
  7. stir and saute till the tomatoes soften, become pulpy and you see fat leaving the sides of the mixture.
  8. then add turmeric powder, red chili powder and coriander powder.
  9. 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.
  10. stir often and saute till you see fat releasing from the sides.
  11. add water. stir.
  12. 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.
  13. season with salt. you can also add sugar for a light sweet taste. stir again.
  14. add the steamed veggies.
  15. 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.

  16. grate a bit of nutmeg directly in the gravy. about a pinch of grated nutmeg or nutmeg powder.
  17. then add crushed kasuri methi (dry fenugreek leaves) and garam masala powder. stir.

  18. lastly add cream. i added amul cream. use a low fat cream.
  19. after adding cream, stir & switch off the flame.
  20. garnish with chopped coriander or mint leaves and serve veg handi with tandoori rotis, naan, parathas or chapatis.

recipe 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.

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preparation for veg handi recipe

1. soak cashews in hot water for 30 minutes.

cashews for veg handi recipe

2. after 30 minutes, drain and add them to a grinder or blender.

cashews for veg handi recipe

3. add water and grind to a very smooth paste.

cashew paste to prepare veg handi recipe

4. meanwhile when the cashews are soaking, rinse, peel and chop the veggies. you can add vegetables of your choice.

chopped veggies for veg handi recipe

5. steam the veggies in a pressure cooker, steamer or electric cooker, till they are cooked completely. you can also fry or saute the veggies.

vegetables for veg handi recipe

making veg handi

6. melt butter in a handi or pan. keep the flame on the lowest, so that the butter does not brown or burn.

melting butter to prepare veg handi recipe

7. add whole spices – cinnamon, green cardamoms, mace, cloves and tej patta. saute the spices till fragrant.

adding whole spices for veg handi recipe

8. add finely chopped onions.

adding chopped onions for veg handi recipe

9. stir and saute the onions on a low flame.

sauteing onions for vegetable handi recipe

10. the onions need to become golden.

browning onions for vegetable handi recipe

11. then add ginger-garlic paste, chopped coriander and mint leaves. stir and saute for a minute.

adding ginger-garlic paste for veg handi recipe

12. add finely chopped tomatoes.

added chopped tomatoes - veg handi recipe

13. stir and saute till the tomatoes soften, become pulpy and you see fat leaving the sides of the mixture.

sauteed tomatoes for veg handi

14. then add turmeric powder, red chili powder and coriander powder.

adding spice powders to make vegetable handi recipe

15. add the prepared cashew paste and yogurt/curd. curd is optional and does give a faint sour taste in the gravy. you can easily skip, if you do not prefer curd.

added cashew paste - making veg handi recipe

16. stir often and saute till you see fat releasing from the sides.

sauteing the veg handi masala paste

17. add water and stir.

add water to make veg handi recipe

18. then add slit green chilies.

add slit green chilies

19. stir again and let the gravy begin to simmer. takes about 3 to 4 minutes on a low to medium flame.

simmering veg handi gravy recipe

20. season with salt. you can also add sugar for a light sweet taste. stir again.

add salt to make vegetable handi recipe

20. add the steamed veggies.

add steamed veggies - making veg handi recipe

21. stir very well and simmer the veggies in the gravy for 2 to 3 minutes. the gravy would begun to thicken by now.

simmering veggies - veg handi recipe

22. grate a bit of nutmeg directly in the gravy. about a pinch of grated nutmeg or nutmeg powder.

add grated nutmeg - veg handi recipe

23. then add crushed kasuri methi (dry fenugreek leaves) and garam masala powder. stir.

spices for making veg handi recipe

24. lastly add cream. i added amul cream. use a low fat cream.

cream for veg handi recipe

25. after adding cream, stir the veg handi gravy well and then switch off the flame.

cream for vegetable handi recipe

26. garnish with chopped coriander or mint leaves and serve veg handi with tandoori rotis, naan, parathas or chapati or rumali roti.

veg handi recipe, vegetable handi recipe

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.


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118 comments/reviews

  1. 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.

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