veg handi recipe, veg diwani handi recipe
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4.97 from 27 votes

veg handi

this veg diwani handi recipe is a rich, creamy curry made with mixed vegetables. restaurant style recipe.
Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins
Course: main course
Cuisine: north indian
Servings: 3 to 4
Author: Dassana Amit

Ingredients

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)

Instructions

preparation for veg handi recipe

  • first heat water in a pan, microwave or electric heater.
  • then soak cashews in the hot water for 30 minutes.
  • after 30 minutes, drain and add the soaked cashews to a grinder or blender.
  • add water and grind 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.
  • 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 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.