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.
  • Sauté 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. Sauté 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.

Serving Suggestions

Serve Veg Handi hot with naan, tandoori roti, or jeera rice for a delightful restaurant-style meal at home.