Veg handi recipe (Vegetable diwani handi)

Veg handi recipe – steamed, mix vegetables are simmered in creamy, spicy gravy. It is also known as veg diwani handi.

Handi is the type of vessel that is used in India for cooking many dishes. The dishes made in handi are named in that way e.g. veg handi or handi pulao. I do not have such handi to cook in, so here I have used regular pan.

You will find this veg diwani handi in many north indian restaurants’ menu. Here I have tried to replicate it and making this restaurant style veg handi at home.

For mixed vegetables, I have used potato, peas, carrot, green beans, capsicum and corn. Use what you like and what you have. You can other veggies like cauliflower, mushrooms, broccoli, baby corn and so on. You can add paneer or tofu pieces too.

There are lot of ingredients used and some prep work needed like steaming the veggies, making fresh masala and different pastes. But not to worry, I have mentioned what needs to be done first and then what next. Follow the direction to make veg diwani handi and you will be able to finished cooking this dish in one hour.

Check out other similar recipes
Veg kadai  //  Veg makhanwala  //  Mixed veg pulao

How to make veg handi recipe (Step by step photos):

or Jump to Recipe

1) First roast the spices for fresh masala. Take cumin seeds, coriander seeds, fennel seeds, cloves and peppercorns in a small skillet. Turn the heat on low-medium.

2) Dry roast the spices with stirring constantly till you get nice aroma of spices and they are slightly brown in color.

3) Remove the spices to a plate to stop further roasting and let it cool down.

4) Now take cashew nuts and poppy seeds in a small bowl. Add ¼ cup of warm water and let them soak. Keep it aside for 20 minutes.

5) Also chop the onion and take into a bowl. Add enough warm water to soak it. Let it soak for 15-20 minutes.

6) Meantime, prepare the veggies. Chop as needed and then prepare the steamer. Take a glassful of water in a steamer pan and bring to a simmer. Add prepared veggies except capsicum into the steamer plate. Cover it and let it steam for 15 minutes. During last 3 minutes add capsicum. Meaning steam the veggies for 12 minutes, then add capsicum, steam for next 3 minutes.

NOTE: I have already boiled corn kernels, so I haven’t added here. You can steam them along with rest of the veggies too.

7) While veggies are steaming, Let’s do the grinding work. now spices are cooled down. Also onion and nuts are soaking for enough time.

8) Start by dry grinding the spices and make fine powder, remove it to the same plate.

9) In the same grinder, make cashew nuts and poppy seeds paste. Make sure to make the smooth paste. Since we are using poppy seeds, it will take little extra time to make smooth paste. Remove it to the same bowl.

10) In the same grinder, make onion paste. Drain the onions and add very little water for making smooth paste.

11) Lastly make tomato puree. Keep it aside.

12) By this time, veggies are also cooked. Check by inserting a knife, it should go in without any effort. Turn off the steamer stove and remove the steamer plate from the steamer and keep it aside.

13) OK we are half way through making veg diwani handi, Now we will be making gravy. Heat the oil in a pan, kadai or handi on medium heat. Once hot add ginger paste and garlic paste.

14) Saute for 1 minute or till the raw smell of ginger-garlic goes away.

15) Now add prepared onion paste.

16) Cook till all the moisture is evaporated and it becomes thick paste. Do stir in between and make sure that it is not sticking to the bottom of the pan.

17) Now mix in tomato puree.

18) Again cook till all the water is gone. Oil may starts to ooze out from the sides.

19) Now add turmeric powder, red chili powder, salt, chopped coriander and mint leaves.

20) Mix well and cook for a minute.

21) Now lower the heat and add prepared nut paste and whisked yogurt. We are lowering the heat so yogurt will not curdle or separate.

22) Mix well and again crank heat to medium.

23) Now add prepared ground masala.

24) Again stir well and cook for a minute.

25) Now add water to make the gravy consistency.

26) Mix well and let it come to a simmer.

27) Now add steamed veggies.

28) Mix well and let it simmer for 6-7 minutes. Do stir occasionally.

29) Now add garam masala and kasoori methi. Mix well.

30) Lastly add heavy cream, mix and cook for a minute or two. Then turn off the stove.

Veg handi is ready to serve. Remove it to a serving bowl. If not serving right away then keep it covered, so it stays warm for some time.

Serving suggestions: Serve this diwali handi with garlic naan, paratha or tandoori roti. It can be served with plain steamed rice or jeera rice too.

Print Pin

4.5 from 2 votes

Veg Handi Recipe (Veg Diwani Handi Recipe)

This is restaurant style veg handi recipe where mixed vegetables are steamed and mixed with creamy, spicy, delicious gravy. It is also known as vegetable diwani handi

Course Main Course

Cuisine North Indian, Punjabi

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Servings 3 servings

Calories 256kcal

Author Kanan

Ingredients

For freshly ground masala:

• ¼ teaspoon Cumin seeds
• 1 ½ teaspoons Coriander seeds (sabut dhaniya)
• ¼ teaspoon Fennel seeds
• 2 Cloves
• 3-4 Black peppercorns

For cashew nuts, poppy seeds paste:

• 2 tablespoons Cashew nuts
• 1 tablespoons Poppy seeds (khuskhus)
• ¼ cup Warm water

For onion paste:

• 1 small or ½ cup Onion chopped roughly
• Water (Warm) as needed

For steaming vegetables (Total 2 cups):

• ⅓ cup Potatoes cut into long strips
• ⅓ cup Green beans (French beans) cut into 1 inch long pieces
• ⅓ cup Carrot cut into strips
• ⅓ cup Green peas
• ⅓ cup Capsicum (Green bell pepper) julienned, mix of green and red
• ⅓ cup Sweet corn kernels or butte ke dane

For veg diwani handi recipe:

• 1 large or ½ cup Tomato pureed
• 2 tablespoons Oil
• 1 ½ teaspoons Ginger paste or freshly grated or crushed
• 1 ½ teaspoons Garlic paste or freshly grated
• ¼ teaspoon Turmeric powder
• 1 ½ teaspoon Red chili powder
• Salt - to taste
• 1 tablespoon Cilantro or coriander leaves chopped finely
• 1 tablespoon Mint leaves chopped finely
• 2 tablespoons Plain yogurt (dahi or curd) whisked
• 1 cup Water or more or less
• ½ teaspoon Garam masala
• ½ teaspoon Kasoori methi (Dried fenugreek leaves) crushed between your palm
• 2 tablespoons Heavy whipping cream or fresh cream or malai

Instructions

Making freshly ground masala:

• Take all the masala spices in a small skillet. Turn the heat on low-medium.
• Dry roast the spices with stirring constantly till you get nice aroma of spices and they are slightly brown in color.
• Remove the spices to a plate to stop further roasting and let it cool down.

Making two different pastes:

• Now take cashew nuts and poppy seeds in a small bowl.
• Add ¼ cup of warm water and let them soak. Keep it aside for 20 minutes.
• Also chop the onion and take into a bowl.
• Add enough warm water to soak it. Let it soak for 15-20 minutes.

Steaming the veggies:

• Chop veggies as needed and then prepare the steamer.
• Take a glassful of water in a steamer pan and bring to a simmer.
• Add prepared veggies except capsicum into the steamer plate.
• Cover it and let it steam for 15 minutes. During last 3 minutes add capsicum. Meaning steam the veggies for 12 minutes, then add capsicum, steam for next 3 minutes.
• While veggies are steaming, let's do the grinding work.
• Start by dry grinding the spices and make fine powder, remove it to the same plate.
• In the same grinder, make cashew nuts and poppy seeds paste. Make sure to make the smooth paste. Remove it to a bowl.
• In the same grinder, make onion paste.
• Drain the onions and add very little water for making smooth paste.
• Lastly make tomato puree. Keep it aside.

Making veg handi recipe:

• Heat the oil in a pan, kadai or handi on medium heat.
• Once hot add ginger paste and garlic paste. Saute for 1 minute.
• Now add prepared onion paste. Cook till all the moisture is evaporated and it becomes thick paste. Do stir in between
• Now mix in tomato puree. Again cook till all the water is gone. Oil may starts to ooze out from the sides.
• Now add turmeric powder, red chili powder, salt, chopped coriander and mint leaves. Mix well and cook for a minute.
• Now lower the heat and add prepared nut paste and whisked yogurt.
• Mix well and again crank heat to medium.
• Now add prepared ground masala. Again stir well and cook for a minute.
• Now add water to make the gravy consistency. Mix well and let it come to a simmer.
• Now add steamed veggies.
• Mix well and let it simmer for 6-7 minutes. Do stir occasionally.
• Now add garam masala and kasoori methi. Mix well.
• Lastly add heavy cream, mix and cook for a minute or two.
• Then turn off the stove.

Nutrition

Calories: 256kcal | Carbohydrates: 22g | Protein: 5.8g | Fat: 17.7g | Saturated Fat: 4.4g | Cholesterol: 14mg | Sodium: 446mg | Potassium: 601mg | Fiber: 5g | Sugar: 7.6g | Vitamin A: 65% | Vitamin C: 72% | Calcium: 12% | Iron: 18%

*Nutrition information is a rough estimate for 1 serving

Tried this recipe?Please comment below and give ★ ratings

Adapted from – Sanjeev Kapoor’s Chicken handi recipe