I’m so desirous to share my new recipe for Vegetable Handi with you! I’ve got the key to cooking a great Vegetable Handi – a fantastic roasted tomato base. It’s all about blanching the tomatoes in hot water for 5 minutes, pureeing them, and then frying them slightly in oil. It’s like having a tomato concasse ready beforehand, and it makes all the difference. Whether you call it Vegetable Handi or Vegetable Kadai, it’s essentially the same delicious dish with a slight tweak in the gravy colour. I’m leaving the debate aside and diving into trying out my new recipe for Vegetable Handi. It’s a mouthwatering mix of vegetables in a creamy, flavorful gravy cooked in delectable spices to give it that authentic restaurant-style flavour and texture. I’ve used a limited selection of veggies, but feel free to choose your healthy favourites to make them your own! Let’s get cooking and enjoy this delightful dish together!
Prep Time – 20 mins
Cook time – 30 mins
Total time – 50 mins
Serves – 4
Ingredients :
Capsicum – 30 gm
Potatoes – 50 gm
Onion – 30 gm
Green Peas ( shelled ) – 30 gms
Carrot – 40 gm
Tomatoes – 60 gm
Ginger garlic paste – 1 tbsp
Green Chillies – 6 pcs
Red Chilli powder – 1 ½ tbsp
Kasuri Methi – 1 tsp
Coriander powder – 1 tbsp
Cumin powder – 1 tsp
Asafoetida – a pinch
Garam Masala – a pinch
Vegetable stock – 50 ml
Oil – 40 ml
Cooking Cream – 2 tbsp
Tomato Ketchup – 2 tbsp
Salt – to taste
Lemon – 1
Method :
1 ) Grind the onions and half of the green chillies and cashew nuts to paste.
2 ) Wash and clean the vegetables. Blanch them in hot water for 5 minutes. Drain the water and
use a little of it as stock later. Dice the veggies and set aside.
3 ) Make a puree of the blanched tomatoes and saute it in oil for 5 minutes. Remove and set
aside.
4 ) Roast the onion, green chilli and cashew nut paste nicely for approximately 8 to 10 minutes
on a slow flame or till lumps are formed and oil floats out. Now add all the dry spices and fry
further.
5 ) Add the tomato paste and the diced vegetables, green peas along with slit green chillies and
vegetable stock, tomato ketchup, add salt. Mix well. Top it up with butter and cover with lid and
let it cook on slow flame for 20 minutes. Keep checking in between, if all the stock is
evaporated, add a little bit more and continue.
6 ) Check for consistency and seasoning. Make sure the gravy is of thick consistency. Remove
from flame. Squeeze the lemon juice and cream. Garnish with grated cheese and serve hot with Roti & Naan.
Pro tip: garnish with Kasuri Methi for amazing aroma
