Veg Handi
User Reviews
5
76 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
40 mins
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Total Time
1 hr 10 mins
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Servings
3
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Calories
320 kcal
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Course
Main Course
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Cuisine
Indian
Veg Handi
Report
Veg Handi is a rich vegetable curry made with assorted steamed or sautéed vegetables cooked in a spiced gravy thickened with a smooth cashew paste and finished with cream. It incorporates whole spices and a blend of fresh herbs and aromatic ingredients like ginger, garlic, coriander, and mint, offering a creamy, mildly spiced dish with layers of texture and flavor.
Description
Veg Handi begins by soaking cashews in hot water and blending them into a smooth paste. Mixed vegetables such as carrots, green beans, potatoes, peas, corn, cauliflower, mushrooms, and paneer are either steamed or sautéed. Whole spices like cinnamon, cardamom, mace, cloves, and bay leaf are sautéed in butter, followed by golden sautéed onions.
Fresh ginger-garlic paste, chopped coriander, mint leaves, and tomatoes are added and cooked until the tomatoes become pulpy. Mushrooms are sautéed separately until cooked before combining. The cashew paste is then incorporated along with cream, yogurt (optional), and powdered spices including chili, turmeric, garam masala, coriander, kasuri methi, and nutmeg. The cooked vegetables mix into the gravy, creating a creamy, aromatic vegetable curry with a velvety texture and warm, layered spices.
This dish can be made with any preferred combination of vegetables and is traditionally prepared in a handi but any heavy pan works. It pairs well with Indian breads or rice and can be customized with paneer and mushrooms for an added protein and earthy flavor.
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Ingredients
for the cashew paste
- 3 tablespoon cashews or about 20 to 22 cashews
- ½ cup water or 125 ml - for soaking, hot
- 3 tablespoon water for blending - you can also use the soaked water instead of plain water
other ingredients for veg handi
- ¼ or ⅓ cup carrot or about 2 small or 1 medium carrot, chopped
- ¼ or ½ cup green beans or about 8 to 10 french beans, chopped (French beans
- ¼ or ⅓ cup potato or about 1 medium potato, chopped
- ¼ or ⅓ cup green peas fresh or frozen
- ¼ cup corn kernels - optional
- ¼ or ⅓ cup cauliflower chopped
- ¼ or ⅓ cup mushroom or 6 to 8 button mushrooms (optional) * for cooking mushrooms check notes, sliced
- ¼ cup paneer (cubed), Indian cottage cheese - optional
- 1 onion or about ½ cup finely chopped onion, medium
- 1 tomato or about ½ cup finely chopped tomatoes, medium
- 3 to 4 garlic crushed to a paste or 1 teaspoon ginger garlic paste (adrak lahsun ka paste, medium garlic plus ½ inch ginger
- 3 to 4 ginger crushed to a paste or 1 teaspoon ginger garlic paste (adrak lahsun ka paste, medium garlic plus ½ inch ginger
- 1 teaspoon Coriander leaves cilantro leaves, chopped
- 1 teaspoon mint leaves chopped
- 1 to 2 green chilies slit or sliced (hari mirch
- 1 cup water or 250 ml water
- 3 tablespoon cream 25% to 35% fat, low fat
- 1 tablespoon curd - optional (yogurt)
- ½ teaspoon red chili powder
- ¼ teaspoon turmeric powder
- ¼ teaspoon garam masala
- ½ to ¾ teaspoon coriander powder (ground coriander)
- ½ teaspoon kasuri methi - crushed (dry fenugreek leaves)
- 1 pinch nutmeg or grated nutmeg, powder
- 2 tablespoon butter
- salt as required
- sugar you can add about ½ teaspoon of sugar or as per your taste, (optional, as required
whole spices
- 1 tej patta indian bay leaf, small to medium
- 2 cloves
- ½ inch cinnamon
- 2 mace single strands
- 2 green cardamom
Instructions
preparation
- First heat water in a pan, microwave or electric heater.
- Then soak cashews in the hot water for 20 to 30 minutes.
- After 20 to 30 minutes, drain all the water and add the soaked cashews to a grinder or blender.
- Add water and grind or blend to a very smooth paste.
- Meanwhile when the cashews are soaking, rinse, peel and chop the veggies.
- Steam the veggies in a pressure cooker, steamer or electric cooker till they are cooked completely. You can also fry or saute the veggies till they are cooked.
making veg handi gravy
- Heat butter in a handi or pan.
- Add whole spices - cinnamon, green cardamoms, mace, cloves and tej patta. Saute the spices till fragrant.
- Add finely chopped onions.
- Stir and saute the onions on a low flame till they become golden stirring often.
- Then add ginger-garlic paste, chopped coriander and mint leaves. Stir and saute for a minute.
- Add finely chopped tomatoes.
- Stir and saute till the tomatoes soften, become pulpy and you see fat leaving the sides of the mixture.
- Then add turmeric powder, red chili powder and coriander powder.
- Add the prepared cashew paste and yogurt/curd. Curd is optional and does give a slight sour taste in the gravy. You can easily skip, if you do not prefer curd.
- Stir often and saute till you see fat releasing from the sides.
- Add water. Stir.
- Then add slit green chilies. Stir again and let the gravy begin to simmer. Takes about 3 to 4 minutes on a low to medium flame.
- Season with salt. You can also add sugar for a light sweet taste. Stir again.
- Add the steamed veggies.
- Stir very well and simmer the veggies in the gravy for 2 to 3 minutes. The veg handi gravy would begun to thicken by now.
- Grate a bit of nutmeg directly in the gravy. About a pinch of grated nutmeg or nutmeg powder.
- Then add crushed kasuri methi (dry fenugreek leaves) and garam masala powder. Stir.
- Lastly add cream. I added amul cream. Use a low fat cream.
- After adding cream, stir & switch off the flame.
- Garnish with chopped coriander or mint leaves and serve veg handi hot or warm with tandoori rotis, naan, parathas or chapatis.
Notes
- Mushrooms need to be sautéed after tomatoes soften to ensure they are cooked through.
- You can use a steel handi, regular kadai, pot, or pan to make this dish depending on what is available.
- Add any vegetables you like such as green peas, cauliflower, baby corn, potatoes, french beans, bell pepper, carrots, and corn to suit your taste.
- Paneer and mushrooms can be added to increase the dish's richness and variety.
Nutrition Information
Show Details
Calories
320kcal
(16%)
Carbohydrates
22g
(7%)
Protein
8g
(16%)
Fat
23g
(35%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
6g
(30%)
Trans Fat
1g
(50%)
Cholesterol
54mg
(18%)
Sodium
509mg
(21%)
Potassium
500mg
(11%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
2859IU
(57%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
2mg
Vitamin B6
1mg
Vitamin B12
1µg
(42%)
Vitamin C
25mg
(28%)
Vitamin D
1µg
(5%)
Vitamin E
1mg
Vitamin K
16µg
Calcium
157mg
(16%)
Vitamin B9 (Folate)
45µg
Iron
2mg
(11%)
Magnesium
62mg
(16%)
Phosphorus
151mg
Zinc
1mg
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 320 kcal
% Daily Value*
| Calories | 320kcal | 16% |
| Carbohydrates | 22g | 7% |
| Protein | 8g | 16% |
| Fat | 23g | 35% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 54mg | 18% |
| Sodium | 509mg | 21% |
| Potassium | 500mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 2859IU | 57% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 2mg | |
| Vitamin B6 | 1mg | |
| Vitamin B12 | 1µg | 42% |
| Vitamin C | 25mg | 28% |
| Vitamin D | 1µg | 5% |
| Vitamin E | 1mg | |
| Vitamin K | 16µg | |
| Calcium | 157mg | 16% |
| Vitamin B9 (Folate) | 45µg | |
| Iron | 2mg | 11% |
| Magnesium | 62mg | 16% |
| Phosphorus | 151mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
76 reviews
Excellent
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