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Home / Recipes / RESTAURANT STYLE MIXED VEGETABLE HANDI

Photo of RESTAURANT STYLE MIXED VEGETABLE HANDI by Alka Jena at BetterButter
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RESTAURANT STYLE MIXED VEGETABLE HANDI

May-24-2017
Alka Jena
30 minutes
Prep Time
20 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT RESTAURANT STYLE MIXED VEGETABLE HANDI RECIPE

Mixed Vegetable Handiis considered as a Royal Dish of Punjabi Cuisine where a lot of vegetables like cauliflower, carrot, Beans, Green Peas, Potatoes are cooked in onion and tomato based gravy and flavored with aromatic spices. The dish got it’s name from the pot it is cooked which is a cooking pot used in Indian cuisine named as HANDI.

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • Punjabi
  • Simmering
  • Sauteeing
  • Main Dish
  • Egg Free

Ingredients Serving: 4

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

Instructions

  1. Soak the cashew nuts in warm water for 30 minutes. Drain and make a fine paste of the cashew nuts. Keep it aside.
  2. Steam all the vegetables in a steamer . If you like u can fry the vegetables. Since this dish is very rich, I have avoided the frying part and instead steamed the vegetables. Make sure that they are not overcooked.
  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 leave 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 give it a boil. Add the slit green chillies 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 (6)  

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Zenab Omar
Jun-08-2019
Zenab Omar   Jun-08-2019

V rich n yummy

chhaya p
May-30-2019
chhaya p   May-30-2019

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