Veg Handi: Rich and Flavorful Vegetable Curry

wellhealthorganic.com Veg Handi: Indulge in the flavors of this sumptuous Veg Diwani Handi recipe, a luscious and creamy curry brimming with assorted vegetables. Perfect for a satisfying meal, this dish is a celebration of rich North Indian flavors.

Veg Handi

Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hour 10 minutes

Cuisine: North Indian

Course: Main Course

Diet: Gluten Free, Vegetarian

Difficulty Level: Easy

Ingredients:

For Cashew Paste:

• 3 tablespoons cashews (approximately 20 to 22 cashews)
• ½ cup hot water (about 125 ml) for soaking
• 3 tablespoons water for blending (you can also use the soaked water instead of plain water)

Other Ingredients for Veg Handi:

• ¼ to ⅓ cup chopped carrots (about 2 small or 1 medium carrot)
• ¼ to ½ cup chopped French beans (about 8 to 10 French beans)
• ¼ to ⅓ cup chopped potatoes (about 1 medium potato)
• ¼ to ⅓ cup green peas
• ¼ cup corn kernels (optional)
• ¼ to ⅓ cup chopped cauliflower
• ¼ to ⅓ cup sliced mushrooms or 6 to 8 button mushrooms (optional, see notes for cooking mushrooms)
• ¼ cup paneer
• 1 medium onion
• 1 medium tomato, finely chopped (about ½ cup)
• 3 to 4 medium garlic cloves + ½ inch ginger, crushed to a paste or 1 teaspoon ginger garlic paste
• 1 teaspoon chopped coriander leaves (cilantro leaves)
• 1 teaspoon chopped mint leaves
• 1 to 2 green chilies
• 1 cup water (250 ml)
• 3 tablespoons low-fat cream (25% to 35% fat)
• 1 tablespoon curd (optional)
• ½ teaspoon red chili powder
• ¼ teaspoon turmeric powder
• ¼ teaspoon Garam Masala
• ½ to ¾ teaspoon Coriander Powder
• ½ teaspoon kasuri methi, crushed (dry fenugreek leaves)
• 1 pinch nutmeg powder or grated nutmeg
• 2 tablespoons Butter
• Salt, as required
• Sugar, as required (optional)

Also Read: Paneer Handi

Whole Spices:

• 1 small to medium tej patta 
• 2 cloves
• ½ inch cinnamon
• 2 single strands of mace
• 2 green cardamoms

Instructions:

Preparation:

1. Heat water in a pan or using a microwave or electric heater.
2. Allow the cashews to soak in hot water for 20 to 30 minutes.
3. After soaking, drain the water and add the cashews to a grinder or blender.
4. Add water and blend until it forms a smooth paste.
5. Rinse, peel, and chop the veggies while the cashews are soaking.
6. Steam the veggies until they are cooked completely or fry/saute them.

Making Veg Handi Gravy:

1. Heat butter in a handi or pan.
2. Add whole spices and saute until fragrant.
3. Add chopped onions 
4. Add ginger-garlic paste, chopped coriander, and mint leaves. Saute for a minute.
5. Add finely chopped tomatoes and cook until soft.
6. Add turmeric, red chili and coriander powder.
7. Add the prepared cashew paste and curd (optional). Saute until fat releases from the sides.
8. Add water and slit green chilies. Let the gravy simmer.
9. Season with salt and sugar (optional).
10. Add the steamed veggies and simmer for 2 to 3 minutes until the gravy thickens.
11. Grate nutmeg and add crushed kasuri methi and garam masala. Stir.
12. Finally, add cream, stir, and switch off the flame.
13. Garnish with chopped coriander or mint leaves.
14. Serve hot with tandoori rotis, naan, parathas, or chapatis.

Also Read: Kofte Recipe

Notes:

• Saute mushrooms separately after the tomatoes have softened.
• You can use a steel handi, kadai, pot, or pan to make this dish.
• Customize with your choice of veggies like green peas, cauliflower, baby corn, bell pepper, carrots, and corn.
• Paneer and mushrooms can be added if desired.