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Home / Recipes / Mixed Vegetable Handi

Photo of Mixed Vegetable Handi by Alka Jena at BetterButter
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5(13)
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Mixed Vegetable Handi

Sep-25-2015
Alka Jena
0 minutes
Prep Time
60 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

Recipe Tags

  • Veg
  • Dinner Party
  • Awadhi
  • Main Dish

Ingredients Serving: 4

  1. 25 - cashew nuts
  2. 2 - medium carrot (cut into cubes)
  3. 2 - medium potato (cut into cubes)
  4. cauliflower florets - 1/2 cup (florets cut in small size)
  5. 15 to 20 nos - french beans (cut into small pieces)
  6. 1/2 cup - green peas
  7. onion - 1 finely chopped
  8. 2 - medium tomatoes finely chopped
  9. 2 - Green Chilies (finely slit)
  10. 1 tsp - ginger garlic paste
  11. 1 bunch - fresh coriander leaves finely chopped
  12. 1/2 tsp - dry fenugreek leaves
  13. 1/2 tsp - red chilli powder
  14. 1/4 tsp - turmeric powder
  15. 3/4 tsp - coriander powder
  16. 1/4 tsp - garam masala
  17. 1 - bay leaf
  18. 1/2 inch - cinnamon stick
  19. 2 - green cardamom
  20. 2 - cloves
  21. 2 strands - mace
  22. A pinch of nutmeg powder
  23. 2 tbsp - butter
  24. 3 to 4 tbsp - cream
  25. 1 tsp - salt
  26. 1 tsp - sugar

Instructions

  1. Soak the cashew nuts in warm water for 30 minutes. Drain and make a fine paste of the cashew nuts. Keep aside.
  2. Steam all the vegetables in a steamer. If you like you can fry the vegetables. Since this dish is very rich I have avoided the frying part and steamed the vegetables. Make sure that they are not over or under cooked.
  3. Heat butter in a Handi, if you do not have a Handi you can use the regular pan also.
  4. Now add the Bay leaf, green cardamom, mace, cinnamon stick and the cloves to the butter and saute for a few seconds .
  5. Add the finely chopped onions and fry till it turns golden brown in color. Add the ginger garlic paste and saute till the raw smells of the paste disappears.
  6. Add the chopped tomatoes and coriander leaves and saute till the tomatoes becomes soft and oil starts to come out of the sides of the Handi.
  7. Add Turmeric powder, Red Chilli powder and Coriander powder and give it a quick stir.
  8. Now add the cashew paste along with 1 tsp of sugar and keep stirring till oil comes out of the sides.
  9. Now add 1/2 cup of water, salt and let it boil. Add the slit green chilies and let it simmer on low flame for 4 to 5 minutes.
  10. Add the steamed vegetables into the gravy. Stir well and simmer the vegetables in the gravy for 2 to 3 minutes more. Once the gravy thickens, add a pinch of nutmeg powder.
  11. Add crushed fenugreek leaves and garam masala powder to the gravy.
  12. Finally add the cream, stir well and take away from the heat.
  13. Serve hot with Roti, Paratha or Naan of your choice.

Reviews (13)  

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Sonali De
Jun-28-2018
Sonali De   Jun-28-2018

Awesome taste :ok_hand::ok_hand:u deserve a big five star:clap::clap::clap::heart_eyes::smile:

Suchitra Rao
Apr-13-2018
Suchitra Rao   Apr-13-2018

Made several tyms & always a super hit!

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