Veg Handi

The variety of Curry Recipes, the Indian meals tradition holds in itself is basically astounding, particularly for somebody who just isn’t from India. Thus, this nation actually is synonymous with the phrase ‘curry.’ This publish talks about one such well-known curry dish, the Veg Handi, often known as the Veg Diwani Handi – a wealthy, creamy and scrumptious gravy made with blended greens, historically from Hyderabadi delicacies. This recipe is a really restaurant-style model of the dish, for which you positively would wish to place in some efforts. However as soon as achieved, it should all be price.

What’s handi

It’s apparent from the identify Veg Handi that this dish is made in a typical Indian cooking vessel referred to as the ‘handi.’ With a shallow depth and a large mouth and backside, handi is popularly used Indian cooking as a cooking vessel. Thus, like this Diwani Handi, different recipes made in a handi are named so – Paneer Handi, handi pulao, handi biryani, and so on.

For this Veg Handi, I’ve used a clay handi, which can also be the case with any such dish which historically makes use of a clay or any earthen handi to cook dinner it. Like when you go to any iconic eateries in Hyderabad too, they too use the identical to get a royal and earthy taste within the Veg Handi.

However I perceive at dwelling, you won’t have this particular cooking utensil to make this dish. In that case, you may even use a metal handi or a daily kadai, pot or pan. Many dishes in Indian delicacies like Kadai Paneer Gravy and Kadai Veg are cooked in the common-or-garden kadai.

Equally, when you journey to completely different areas in India, there are different cooking vessels with completely different names which can be equal to a handi. A few of them are degchi, tasla or tasli and ahuna. Mainly, a dish cooked in a handi is normally slow-cooked or simmered for a very long time.

Generally, it’s sealed with a dough to maintain the steam inside that helps to retain the vitamins within the dish. Thus, the meals will get cooked in its personal juices or moisture, additional enhancing the flavors and textures in it. The much-loved occasion ‘dahi handi’ can also be part of the festivities of Krishna Janmashtami.

Extra on this recipe

Who doesn’t like restaurant meals at dwelling? We additionally do, and are not any exceptions. And as soon as some time, additionally it is alright to be indulgent and devour such meals. In any case, we don’t actually eat binge on restaurant meals day-after-day.

I’ve taken inspiration from the wealthy, filling meals served in eating places for this recipe of Veg Handi. Although the ingredient listing is sort of lengthy, it’s a simple and easy recipe that I’ve developed by referring ‘On The Butter Hen Path: A Moti Mahal Cookbook.’

The gravy of this recipe of Veg Handi additionally has a base made with onions, tomatoes, cashews paste and cream. Therefore, the flavors are a bit candy, gentle in addition to creamy. Usually, the greens are fried or sautéed for this dish. Nonetheless, I’ve steamed the veggies.

My selection of greens for this Veg Diwani Handi are carrots, potatoes, French beans, inexperienced peas, cauliflower and corn kernels. I additionally just like the style of mushrooms on this curry, so have added them too. Together with this, I additionally add paneer or cottage cheese to offer it a richer really feel. You may add no matter your selection is. Tinned fruit cocktail will also be added in direction of the top within the recipe.

Only a little bit of prep work is required to arrange the cashew paste and steam the veggies. After that is achieved, cooking the Veg Handi is a breeze. Cooking the veggies within the gravy can also be an possibility. However I choose to steam them individually and do the remaining prep work, whereas they’re steaming.

The Veg Handi pairs nice with tandoori rotis, naans, parathas and even your homely chapattis, phulkas or plain rotis. You may have it with steamed rice as properly.

Step-by-Step Information

The right way to make Veg Handi

Preparation

1. Soak 3 tablespoons (20 t0 22) cashews in scorching water for half-hour.

2. After half-hour, drain and add them to a grinder or blender.

3. Add water and mix to a clean paste.

4. Whereas the cashews are soaking, rinse, peel and chop the greens. You may add greens of your selection.

5. Steam the greens in a stress cooker, steamer or electrical cooker, until they’re cooked utterly. You may also fry or sauté the greens.

Making gravy

6. Soften 2 tablespoons butter in a handi or pan. Maintain the warmth to the bottom, in order that the butter doesn’t brown or burn.

7. Add complete spices – ½ inch cinnamon, 2 inexperienced cardamoms, 2 single strands of mace, 2 cloves and 1 small to medium bay leaf (tej patta). Sauté the spices until aromatic.

8. Add ½ cup finely chopped onions.

9. Stir and sauté the onions on low warmth.

10. The onions want to grow to be golden.

11. Then, add 1 teaspoon ginger-garlic paste, 1 teaspoon chopped coriander leaves and 1 teaspoon chopped mint leaves. Stir and sauté for a minute.

12. Add ½ cup finely chopped tomatoes.

13. Stir and sauté until the tomatoes soften, grow to be pulpy and also you see fats leaving the perimeters of the combination.

14. Then, add ¼ teaspoon turmeric powder, ½ teaspoon purple chili powder and ½ to ¾ teaspoon coriander powder.

15. Add the ready cashew paste and 1 tablespoon yogurt (curd). Curd is non-obligatory and offers a faint bitter style within the gravy. You may simply skip, if you don’t choose curd.

16. Sauté until you see fats releasing from the perimeters. Stir typically.

17. Add 1 cup water and stir.

18. Then, add 1 to 2 slit inexperienced chilies.

19. Stir once more and let the gravy start to simmer. Takes about 3 to 4 minutes on low to medium warmth.

20. Season with salt. You may also add sugar for a lightweight candy style. Stir once more.

Making Veg Handi

21. Add the steamed greens.

22. Stir very properly and simmer the greens within the gravy for two to three minutes. The gravy will start to thicken.

23. Grate a little bit of nutmeg straight within the gravy. A few pinch of grated nutmeg or nutmeg powder.

24. Then, add ½ teaspoon crushed dried fenugreek leaves (kasuri methi) and ¼ teaspoon garam masala powder. Stir.

25. Lastly add 3 tablespoons cream. I added Amul cream. Use a low fats cream.

26. After including cream, stir the Veg Handi gravy properly after which change off the warmth.

27. Garnish with chopped coriander or mint leaves and serve Veg Handi with tandoori rotis, naan, parathas or chapattis or roomali rotis.

Skilled Suggestions

1. If including mushrooms, you’ll should sauté them. As soon as the tomatoes have softened and turned pulpy, add mushrooms and sauté until they’re cooked.
2. In case you don’t have the clay handi, use a metal handi or your on a regular basis kadai, pan or pot to make this dish.
3. The greens for this gravy might be of your selection. You may steam them in a stress cooker, electrical cooker or steamer or fry or sauté them too.
4. Including curd (yogurt) on this recipe is non-obligatory. Bear in mind, including it should impart a faint bitter style within the curry. So, skip if you wish to. 
5. Should you don’t have nutmeg at dwelling, skip including it within the gravy.
6. Be certain to make use of a low-fat cream for this gravy.

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Please make sure to price the recipe within the recipe card or depart a remark under when you’ve got made it. For extra vegetarian inspirations, Sign Up for my emails or comply with me on Instagram, Youtube, Facebook, Pinterest or Twitter.

This Veg Handi recipe from the archives was first revealed in Could 2014. It has been up to date and republished in April 2024.