Veg Handi

What is handi

It is obvious from the name Veg Handi that this dish is made in a typical Indian cooking vessel called the ‘handi.’ With a shallow depth and a wide mouth and bottom, handi is popularly used Indian cooking as a cooking vessel. Thus, like this Diwani Handi, other recipes made in a handi are named so – Paneer Handi, handi pulao, handi biryani, etc. For this Veg Handi, I have used a clay handi, which is also the case with any such dish which traditionally uses a clay or any earthen handi to cook it. Like if you visit any iconic eateries in Hyderabad too, they too use the same to get a royal and earthy flavor in the Veg Handi. But I understand at home, you might not have this specific cooking utensil to make this dish. In that case, you can even use a steel handi or a regular kadai, pot or pan. Many dishes in Indian cuisine like Kadai Paneer Gravy and Kadai Veg are cooked in the humble kadai. Similarly, if you travel to different regions in India, there are other cooking vessels with different names that are equivalent to a handi. Some of them are degchi, tasla or tasli and ahuna. Basically, a dish cooked in a handi is usually slow-cooked or simmered for a long time. Sometimes, it is sealed with a dough to sustain the steam within that helps to retain the nutrients in the dish. Thus, the food gets cooked in its own juices or moisture, further enhancing the flavors and textures in it. The much-loved event ‘dahi handi’ is also a part of the festivities of Krishna Janmashtami.

More on this recipe

Who doesn’t like restaurant food at home? We also do, and are no exceptions. And once a while, it is also alright to be indulgent and consume such food. After all, we don’t really eat binge on restaurant food every day. I have taken inspiration from the rich, filling food served in restaurants for this recipe of Veg Handi. Though the ingredient list is quite long, it is an easy and simple recipe that I have developed by referring ‘On The Butter Chicken Trail: A Moti Mahal Cookbook.’ The gravy of this recipe of Veg Handi also has a base made with onions, tomatoes, cashews paste and cream. Hence, the flavors are a bit sweet, mild as well as creamy. Generally, the vegetables are fried or sautéed for this dish. However, I have steamed the veggies. My choice of vegetables for this Veg Diwani Handi are carrots, potatoes, French beans, green peas, cauliflower and corn kernels. I also like the taste of mushrooms in this curry, so have added them too. Along with this, I also add paneer or cottage cheese to give it a richer feel. You can add whatever your choice is. Tinned fruit cocktail can also be added towards the end in the recipe. Just a bit of prep work is required to prepare the cashew paste and steam the veggies. After this is done, cooking the Veg Handi is a breeze. Cooking the veggies in the gravy is also an option. But I prefer to steam them separately and do the remaining prep work, while they are steaming. The Veg Handi pairs great with tandoori rotis, naans, parathas or even your homely chapattis, phulkas or plain rotis. You can have it with steamed rice as well.

How to make Veg Handi

Preparation

1. Soak 3 tablespoons (20 t0 22) cashews in hot water for 30 minutes.
2. After 30 minutes, drain and add them to a grinder or blender.
3. Add water and blend to a smooth paste.
4. While the cashews are soaking, rinse, peel and chop the vegetables. You can add vegetables of your choice.
5. Steam the vegetables in a pressure cooker, steamer or electric cooker, till they are cooked completely. You can also fry or sauté the vegetables.

Making gravy

6. Melt 2 tablespoons butter in a handi or pan. Keep the heat to the lowest, so that the butter does not brown or burn.
7. Add whole spices – ½ inch cinnamon, 2 green cardamoms, 2 single strands of mace, 2 cloves and 1 small to medium bay leaf (tej patta). Sauté the spices till fragrant.
8. Add ½ cup finely chopped onions.
9. Stir and sauté the onions on low heat.
10. The onions need to become golden.
11. Then, add 1 teaspoon ginger-garlic paste, 1 teaspoon chopped coriander leaves and 1 teaspoon chopped mint leaves. Stir and sauté for a minute.
12. Add ½ cup finely chopped tomatoes.
13. Stir and sauté till the tomatoes soften, become pulpy and you see fat leaving the sides of the mixture.
14. Then, add ¼ teaspoon turmeric powder, ½ teaspoon red chili powder and ½ to ¾ teaspoon coriander powder.
15. Add the prepared cashew paste and 1 tablespoon yogurt (curd). Curd is optional and gives a faint sour taste in the gravy. You can easily skip, if you do not prefer curd.
16. Sauté till you see fat releasing from the sides. Stir often.
17. Add 1 cup water and stir.
18. Then, add 1 to 2 slit green chilies.
19. Stir again and let the gravy begin to simmer. Takes about 3 to 4 minutes on low to medium heat.
20. Season with salt. You can also add sugar for a light sweet taste. Stir again.

Making Veg Handi

21. Add the steamed vegetables.
22. Stir very well and simmer the vegetables in the gravy for 2 to 3 minutes. The gravy will begin to thicken.
23. Grate a bit of nutmeg directly in the gravy. About a pinch of grated nutmeg or nutmeg powder.
24. Then, add ½ teaspoon crushed dried fenugreek leaves (kasuri methi) and ¼ teaspoon garam masala powder. Stir.
25. Lastly add 3 tablespoons cream. I added Amul cream. Use a low fat cream.
26. After adding cream, stir the Veg Handi gravy well and then switch off the heat.
27. Garnish with chopped coriander or mint leaves and serve Veg Handi with tandoori rotis, naan, parathas or chapattis or roomali rotis.

Expert Tips

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Navratan Korma (Delicious and Rich Curry) Vegetable Stew | Kerala Veg Stew Recipe Veg Kolhapuri Recipe Mix Veg Recipe This Veg Handi recipe from the archives was first published in May 2014. It has been updated and republished in April 2024.