This Veg Diwani Handi is a rich, creamy curry made with mixed vegetables. A restaurant-style vegetable handi that tastes damn good with roti, paratha, tandoori roti or naan. When you feel like eating something exotic, something like restaurant style then this recipe is perfect for you. Easy to make and it tastes exactly like the mixed vegetable sabzi. VegetableDiwani Handi is easy to cook and good for health too as it has a lots of vegetable in it.
Here we bring you a recipe of a much-loved north Indian dish that we have always relished in our favourite dhabas and restaurants. You may also call it subz handi or simply veg diwani handi. Vegetable Handi recipe also called Veg Diwani Handi Recipe is filled with vegetables and flavor from spices. Veg Handi recipe is easy to make and it tastes exactly like restaurant style sabzi and good for health as it has lots of vegetables in it. In traditional veg handi, they add almonds also, you can add more malai to veg handi for rich and shahi flavor.
Veg handi is best served hot or warm with tandoori rotis or naan or parathas .
Ingredients for Veg Diwani Handi
Steps for Veg Diwani Handi
Veg Diwani Handi
Ingredients
10 to 12 Cashews
2 Tomatoes
2 teaspoons of Kashmiri Red Chilli powder
1 teaspoon of Coriander powder
1/4th tsp Turmeric powder
Less than 1/2 teaspoon of Salt
2 tablespoons of Oil
1 medium size Carrot diced
50 grams of French Beans cut into long pieces
1 medium size potato diced
100 grams of Cauliflower
1/2 cup Green Peas
2-3 tablespoons of Oil
2-3 Bay Leaves
1 Green Cardamom
1 piece Cinnamon
2 piece Cloves
1 teaspoon Cumin
1 medium size Onion
1 teaspoon Ginger-Garlic paste
200 ml Water
1/2 teaspoon Sugar
2 pinch Garam Masala
1 tablespoon of Fresh Cream
1 tablespoon Clarified Butter (ghee)
7-8 Cashews
1 teaspoon of Dry Fenugreek Leaves
Some Coriander
Steps
Soak 10-12 cashews in hot water for 10-15 minutes.
After 10-15 minutes drain the water and put them in a blender and make a smooth paste my adding a little water.
Take 2 large tomatoes, blend them in the blender make tomato puree and remove it in a bowl.
Add 2 tsp Kashmiri Red Chilli powder, 1 tsp coriander powder ,1/4th tsp turmeric powder, less than half teaspoon salt to the tomato puree, mix it and keep aside.
In a wok heat 2 tbsp oil, put 1 diced carrots, 1 diced potato and 50 gms of french beans. Sauté it in oil on high flame for 2-3 minutes, then add 100 grams of big pieces of cauliflower, again sauté it on high flame for 3-4 minutes.
Lastly add 1/2 cup frozen green peas and fry all the veggies on high flame for 2-3 minutes till a little bit crunchy, then remove the fried vegetables in a separate bowl and keep aside.
Heat 3 tbsp of oil in a wok, add 2 bay leaves, 1 green cardamom, 1 piece cinnamon, 1 teaspoon cumin seeds, sauté it till the cumin seeds change its colour.
Add 1 medium size chopped onion, fry till soft then add 1 tsp ginger-garlic paste cook it for 1 minute till the rawness of it is gone.
Next add the tomato Puri mixed with the spices to it, now cook the tomatoes thoroughly on medium to high flame, keep stirring or else cover it and cook it on a low flame till oil separates.
When done reduce the flame add the cashew paste with a little water and mix it properly, keep stirring and cook for 2-3 minutes on low flame till the cashew paste is cooked properly.
Then add the fried vegetables to these spices and cook it on a high flame for 2-3 minutes, then add 200 ml of water to the vegetables and let it come to a boil then reduce the flame and cook for 5-6 minutes so that the vegetables becomes soft.
Keep checking in between, then add 1/2 tsp sugar, 2 pinch garam masala powder, 1tbsp fresh cream and give a good mix and let it cook for 1 minute on low flame.
By the time prepare the Tadka.
In a pan heat 1 tbsp clarified butter( ghee) then add 7-8 cashew and fry them till it is a little brown, then off the flame .
Add 1 tsp fenugreek leaves, some chopped coriander leaves and mixed it with the fried cashew and then put this tadka on the simmering vegetables, cover it and off the flame and let it rest for 5 minutes.
After 5 minutes open the lid, mix it and serve it hot with your favourite Roti, chapati, phulka or paratha.
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Tips; *Add vegetables of your choice. *Furthermore, boil or steam vegetables first, instead of cooking the vegetables in gravy and later add to gravy for consuming less time. *You can also almond paste in the gravy for traditional Veg Diwani Handi recipe which taste more royal. *Paneer cubes can also be added along with the veggies.
The goodness of vegetables and the flavour from the spices makes it a delectable dish to eat. When it comes to a healthy and filling main course dish this easy and nutritious recipe is perfect! 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. 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.
This recipe of veg handi is inspired by the rich heavy food that is served in restaurants. Once in a while, its alright to be indulgent. After all we do not eat every day from the restaurants.. Veg handi recipe is easy, simple and just a bit prep work is required to prepare the cashew paste and sauting the veggies. After that its a breeze. You can also cook the veggies in the gravy.
