Mixed Vegetable Handi
Vegetable Handi is easy to cook and good for health too as it has a lots of vegetable in it. The goodness of vegetables and the flavour from the spices makes it a delectable dish to eat. You can also make it for your weekend house parties. This curry can be easily served with roti, naan and even steamed rice or jeera rice for lunch and dinner.
3 tablespoon cashews or about 15 to 20 cashews
½ cup water for soaking
2 medium tomatoes chopped
1 small to medium tej patta (indian bay leaf)
½ inch cinnamon
2 single strands of mace
2 green cardamoms
1/2 cup chopped carrots
1/2 cup chopped french beans
1/2 cup chopped potatoes
1/2 cup green peas, fresh or frozen
1/2 cup finely chopped onion
1 teaspoon ginger-garlic paste
1 teaspoon chopped coriander leaves
1 teaspoon chopped mint leaves
1 to 2 green chilies, slit or sliced
1 cup water or as required
1 tablespoon curd - optional (yogurt)
½ teaspoon red chili powder
¼ teaspoon turmeric powder
¼ teaspoon garam masala powder
½ to ¾ teaspoon coriander powder (ground coriander)
½ teaspoon kasuri methi - crushed (dry fenugreek leaves)
2 tablespoon oil
salt as required
For The Cashew Paste:
First,soak cashews in the water for 30 minutes. After 30 minutes,add tomatoes and soaked cashews in a mixer grinder, and grind to a smooth paste and keep it aside.
Next, heat oil in a heavy bottomed pan.Add whole spices - cinnamon, green cardamoms, mace, cloves and tej patta. Saute the spices till fragrant.
Add finely chopped onions and green chillies. Stir and saute the onions till they become golden.
Then add ginger-garlic paste, chopped coriander and mint leaves. Stir and saute for a minute.
Next, add cashew-tomato paste and cook for about 3 to 5 minutes. After 5 minutes, add turmeric powder, red chilli powder, coriander powder and garam masala powder. Mix everything well.
Now addcurd and it does give a faint sour taste in the gravy. You can easily skip, if you do not prefer curd. Stir and saute till oil releasing from the sides.
Add chopped vegetables, and saltand cover the lid. Let it cook for 4 to 5 minutes on low flame.Keep stirring in between else it will stick to the bottom of the pan.
Then add water and stir well. Let it cook for 10-15 minutes or till gravy thickens.
Sprinkle kasuri methi, and mix everything nicely.
Finally, serve veg handi or veg diwani handi with tandoori roti, naan or rice.
- Add vegetables of your choice like corn, pumpkin, green peas, drumsticks and paneer.
- Boil or steam the vegetables first, instead of cooking vegetables in gravy and later add to gravy for less consuming time.