Name: RESTAURANT STYLE MIXED VEGETABLE HANDI recipe by Alka Jena at BetterButter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: 25 nos cashew nuts; 2 nos carrot of medium size cut into cubes; 2 nos potato of medium size cut into cubes; 1/2 cup Cauliflower florets; 15 to 20 nos of french beans cut into small pieces; 1/2 Cup Green Peas; 1 onion finely chopped; 2 tomatoes medium finely chopped; 2 nos chilies green slit; 1 tsp Ginger garlic paste; 1 bunch 1 bunch fresh coriander leaves finely chopped; 1/2 tsp fenugreek dry leaves; 1/2 tsp red chilli powder; 1/4 tsp turmeric of powder; 3/4 tsp coriander of powder; 1/4 tsp garam masala; 1 bay leaf; 1/2 inch Cinnamon stick; 2 nos green cardamom; 2 nos cloves; 2 strands mace; a pinch nutmeg of powder; 2 tbsps butter; 3 to 4 tbsp cream; 1 tsp sugar; Salt

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.

Ingredients Serving: 4

25 nos cashew nuts
2 nos carrot of medium size cut into cubes
2 nos potato of medium size cut into cubes
1/2 cup Cauliflower florets
15 to 20 nos of french beans cut into small pieces
1/2 Cup Green Peas
1 onion finely chopped
2 tomatoes medium finely chopped
2 nos chilies green slit
1 tsp Ginger garlic paste
1 bunch 1 bunch fresh coriander leaves finely chopped
1/2 tsp fenugreek dry leaves
1/2 tsp red chilli powder
1/4 tsp turmeric of powder
3/4 tsp coriander of powder
1/4 tsp garam masala
1 bay leaf
1/2 inch Cinnamon stick
2 nos green cardamom
2 nos cloves
2 strands mace
a pinch nutmeg of powder
2 tbsps butter
3 to 4 tbsp cream
1 tsp sugar
Salt

Instructions

Soak the cashew nuts in warm water for 30 minutes. Drain and make a fine paste of the cashew nuts. Keep it aside.
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.
Heat butter in a Handi, if you do not have a Handi you can use the regular pan also.
Now add the Bay leaf, green cardamom, mace, cinnamon stick and the cloves to the butter and saute for a few seconds .
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.
Add the chopped tomatoes and coriander leaves and saute till the tomatoes becomes soft and oil starts to leave the sides of the Handi.
Add Turmeric powder, Red Chilli powder and Coriander powder and give it a quick stir.
Now add the cashew paste along with 1 tsp of sugar and keep stirring till oil comes out of the sides.
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.
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.
Add crushed fenugreek leaves and garam masala powder to the gravy.
Finally add the cream , stir well and take away from the heat.
Serve hot with Roti, Paratha or Naan of your choice.

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