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Veg Handi

Veg Handi

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Veg Handi

Description

Handi is the type of vessel that is used in India for cooking many dishes. The dishes made in Handi are named with a prefix or suffix. E.g. Veg Handi or Handi Pulao. This restaurant style Veg Handi recipe has mixed vegetables steamed that are mixed with creamy, spicy, delicious gravy. It is also known as Vegetable Diwani Handi.

Ingredients

For Cashew Nuts, Poppy Seeds paste

For Onion paste

For steaming Vegetables (Total 2 cups)

For Masala Gravy

Method

  1. Take Cashew Nuts and Poppy Seeds in a small bowl and add ¼ cup of warm water and let them soak. Keep it aside for 20 minutes.
  2. Chop the Onions and place it in a bowl with enough warm water to soak it. Let it soak for 15-20 minutes.
  3. Chop veggies as needed and steam them (except Capsicum) covered on a low flame for 15 minutes. After 12 minutes add Capsicum as well and let all the vegetables steam for 3 more minutes.
  4. While vegetables are steaming, start by grinding the whole spices to make fine powder. Keep 3 tablespoon of freshly ground Living Beyond’s Kitchen King Masala for this recipe aside and the rest can be stored in an air tight bottle in a dry and cool place. You could refrigerate it too.
  5. In the same grinder, make cashew nuts and poppy seeds paste. Make sure to make the paste smooth. Set aside in a bowl.
  6. In the same grinder, make the onion paste by first draining the soaked onions and then add very little water for making a smooth paste.
  7. Lastly make tomato puree. Keep it aside.

For Masala Gravy

  1. Heat the Oil in a pan, kadai or handi on medium heat.
  2. Once hot, add Ginger and Garlic paste. Sauté for 1 minute.
  3. Add the prepared Onion paste. Cook till all the moisture is evaporated and it becomes thick. Do keep stirring.
  4. Mix in the Tomato puree. Again cook till all the water is evaporated and Oil starts to show from the sides.
  5. Add Living Beyond’s freshly ground Kitchen King masala, salt, chopped coriander and mint leaves. Mix well and cook for a minute.
  6. Lower the heat and add prepared nut paste and whisked Yogurt. Mix well.
  7. Add water to make the gravy consistency. Mix well and let it come to a simmer.
  8. Add the steamed vegetables. Mix well and let it simmer for 6-7 minutes. Do stir occasionally.
  9. Add Living Beyond’s freshly ground Garam Masala and Kasuri Methi. Mix well.
  10. Lastly add heavy cream, mix and cook for a minute or two. Then turn off the stove.
LGBD

Living Beyond