Mixed vegetable Handi is a royal delicacy from Punjabi cuisine where a lot of vegetables are cooked in onion tomato based gravy and flavoured with aromatic spices. Instead of cream I’ve used coconut milk which adds to the taste and flavour of it. As for as cooking , it’s all up to my imagination, comfort and of course taste. So do whatever you want to do but the end result should be excellent, that’s where you can be proud of yourself. Comfort and conscious cooking is my mantra. This dish got its name from the earthen pot / Handi in which it is cooked,and the pot is wide and shallow in depth.
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🍲 Mixed vegetables of your choice and availability – 2 cups (I’ve used carrot, beans, button mushroom, potato, cauliflower and green peas, paneer can also be added)
🍲Whole spices – bay leaf, green cardamom, cinnamon stick, cloves and mace.
🍲 Finely chopped onion -1
🍲 Finely chopped tomato – 2
🍲 cashew nuts, soaked – 15 nos.
🍲 Green chilli , split – 1 or 2
🍲 Ginger garlic paste – 1 tablespoon
🍲Red chilli powder, coriander powder – 1 1/2 teaspoon each
🍲 Turmeric and Jeera powder – 1/4 and 1/2’tablespoon respectively
🍲 Dry methi/ fenugreek leaves – 1/2 tablespoon
🍲 chopped coriander leaves – 1/2 tablespoon
🍲 Garam masala powder – 1/4 teaspoon
🍲 a pinch of nutmeg powder
🍲 Thick coconut milk – 1/2 cup
🍲 Any vegetable oil or butter
🍲 salt and pepper for seasoning
– Cut the vegetables into cubes and steam boil them. Keep aside
– Soak the cashew nuts in warm water for 30 minutes and grind it into a fine paste .
– Heat oil or butter in a Handi or pan and fry the whole spices. Then add finely chopped onions and sauté well. Now add ginger garlic paste and fry until the raw smell fades away and then add tomatoes and sauté well until it becomes mushy .
– Now it’s time to add all the spice powders except nutmeg powder and give it a quick stir. Then add the cashew paste and fry them for 3 to 4 minutes. Then add water and allow it to boil. Add the steamed veggies and water and allow it to boil for few minutes.
– once the gravy thickens add a pinch of nutmeg powder and crush the dry methi leaves and add Garam masala powder.
– Finally add the coconut milk and give it a stir. Once it’s started boiling, then remove it from the heat and add coriander leaves.
Serve hot with roti, paratha, naan of your choice and can be taken even with toasted bread and dosa.