Transform Your Dinner With This Authentic Veg Handi Recipe

Veg Handi combines assorted vegetables in a spiced tomato-cashew gravy, enriched with cream, butter, and kasuri methi for a luxurious texture. The dish bursts with aromatic flavors and has a restaurant-style appeal. Perfectly paired with naan, roti, or rice, it's a hearty and flavorful choice for special meals. This creamy delight is ideal for both festive occasions and simple family dinners.

Veg Handi is a flavorful and creamy North Indian dish made with a variety of vegetables like cauliflower, peas, carrots, and capsicum. The gravy is crafted from a blend of tomatoes, cashews, and aromatic spices, providing a rich and luscious base. Adding yogurt, cream, and a touch of butter enhances the dish's luxurious texture. Kasuri methi and garam masala elevate the aroma and flavors, making it restaurant-style. Cooked slowly, this dish allows the vegetables to absorb the rich gravy. Serve it hot with naan, roti, or rice for a wholesome meal.

Ingredients

For the Vegetables:

1/2 cup cauliflower florets
1/4 cup carrots, diced
1/4 cup beans, chopped
1/4 cup green peas
1/4 cup capsicum (tricolor for variety), diced

For the Gravy:

2 large tomatoes, roughly chopped
10-12 cashew nuts
1 green chili
1-inch piece ginger
1 tablespoon oil/ghee
1 teaspoon cumin seeds
1 bay leaf
1 small piece cinnamon stick
2 green cardamoms
1 teaspoon Kashmiri red chili powder
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon cumin powder
1/2 teaspoon garam masala
2 tablespoons curd (yogurt)
1 tablespoon cream/malai
1 teaspoon kasuri methi (dried fenugreek leaves)
1 tablespoon butter
Salt to taste
Fresh coriander leaves for garnish

Step By Step Process

Prepare the Vegetables:
- Heat 2-3 tablespoons oil in a pan. Add cauliflower, carrots, beans, and green peas.
- Saut for 2-3 minutes on medium flame, stirring occasionally. Cover with a lid and cook until semi-soft.
- Add diced tricolor capsicum, mix, and cook for another 2 minutes. Set aside the cooked vegetables.
Make the Tomato-Cashew Paste:
- In the same pan, heat a tablespoon of oil. Add chopped tomatoes, cashews, green chili, and ginger.
- Cook on medium flame until tomatoes soften completely. Let the mixture cool.
- Blend it into a smooth paste without adding water.
Prepare the Gravy Base:
- Heat 2 tablespoons oil in the pan. Add cumin seeds, bay leaf, cinnamon, and cardamoms. Saut for a few seconds.
- Add the blended tomato-cashew paste and mix well. Cook until the oil separates from the masala.
- Sprinkle turmeric powder, Kashmiri red chili powder, coriander powder, and cumin powder. Mix and cook for another 2-3 minutes.
Incorporate Creaminess:
- Lower the flame and add curd gradually, stirring continuously to avoid curdling. Adjust the consistency with a little water if needed.
- Add the cooked vegetables to the gravy and mix gently.
- Crush kasuri methi between your palms and sprinkle over the gravy. Add a dollop of butter and fresh cream. Stir everything well.
Finish and Garnish:
- Cook for another 2-3 minutes on low flame to allow the flavors to combine.
- Garnish with fresh coriander leaves.