Veg Diwani Handi

Veg Diwani Handi is a rich and creamy flavorful mixed vegetable curry. This simple yet delicious recipe is filled with mixed vegetables, cashew nuts, and cream. It is a very popular North Indian dish which you can find in many Indian restaurants. 

This curry is made with mixed vegetables and some exotic Indian spices. Make this restaurant style curry at home by cooking the vegetables perfectly in a smooth and creamy gravy. 

This simple mixed vegetable curry is made in a deep and broad mouth vessel or pot, called “Handi” in India. Traditionally, the handi is made of clay or copper but in the modern world, it is available in various materials like steel, aluminum, hard anodized, or non-stick versions. 

The name of veg diwani handi is derived from the process of cooking veggies in a handi pot. You can still make this curry in a regular pan to enjoy the delicious flavors. 

In most of the restaurant style curry dishes veggies or paneer is simmered into the creamy cashew nuts based sauce. Main difference in every curry lies in the type of spices used and method of cooking the dish. 

While making this veg diwani handi, I have used store bought fried onions for convenience. You can caramelize the onions by slow cooking in some oil. I like to cook the veggies 70 % on high heat to give them some crunchiness. Additionally, roasting the veggies with some oil on high heat enhances their flavor. 

Ingredients

Veggies:

• Red onion
• Green bell pepper
• Carrot
• Green beans
• Cauliflower
• Green peas
• Oil
• Salt

For The Paste:

• Tomatoes
• Tomato paste
• Cashew nuts
• Fried onion
• Salt
• Oil

For The Gravy:

• Onions
• Ginger
• Garlic
• Cumin seeds
• Cinnamon 
• Bay leaf
• Black pepper
• Cardamom
• Asafoetida
• Turmeric powder
• Kashmiri red chili powder
• Red chili powder
• Coriander powder
• Cumin powder
• Garam masala
• Kasoori methi
• Cilantro
• Salt
• Sugar
• Oil
• Ghee
• Heavy cream 

Veg Diwani Handi Step By Step Process

Preparing The Veggies

In a pan, add 1 tsp oil, transfer the bell peppers, and stir fry them on high heat for about 2 minutes.  

Next, add the onion petals, a pinch of salt, and fry them for 2 minutes, or until the veggies turn slightly brown on the top. Transfer the veggies on a plate and set them aside.

Add another tsp of oil in the same pan. Add beans and cook them on high heat for about 2 minutes. 

Next, add a pinch of salt, transfer the carrots, and cook them for 1 minute. Now add cauliflower florets and cook them on high heat for about 2 minutes or until the veggies turn slightly brown on the top. 

Now, add green peas and cook them for 1 minute on medium heat. 

Transfer all the veggies to the plate and set them aside. 

Making The Paste

In the same pan, add 1 tsp oil, chopped tomatoes, and some salt. Mix everything well and cook for about 6-7 minutes by covering with a lid.

Add whole cashew nuts, mix, and put the lid back on. Let the mixture cook for about 1 minute and turn off the heat. Let the mixture cool down completely. 

In a blending jar, transfer the tomato mixture, tomato paste, and fried onions with ¼ th cup water. Blend the mixture until it turns into a smooth paste. 

For The Gravy

In a handi or pan, heat some oil and ghee on medium heat. 

Add cumin seeds, a cinnamon stick, bay leaf, black pepper, and cardamom. 

Transfer some onions and sauté for a minute. 

Now add some crushed ginger, garlic, and sauté for another 1 minute. 

Next, add asafoetida, turmeric, Kashmiri red chili powder, red chili powder, coriander powder, and cumin powder. Fry the spices for 30 seconds. 

Transfer the tomato cashew nuts paste. Mix everything well. 

Cover the pan with a lid and let the sauce cook for 3-4 minutes. 

Add some sugar to balance the sourness, some crushed kasoori methi, and garam masala. Mix everything well. 

Next, add around ¾ th cup hot water, mix, and cover the pan with a lid. Cook the sauce for another 2-3 minutes. 

Transfer the veggies to the gravy, mix, and cover the pan with a lid. Let the veggies simmer in the gravy for about 5-6 minutes. 

Add some heavy cream in the pan, mix, and cook the gravy for 30 seconds. 

Combine some chopped cilantro, crushed kasoori methi, mix, and serve hot. 

Tips For Making Veg Diwani Handi 

• Cooking the veggies on a high heat is very important to make them tender and crunchy. Cook the veggies around 70%, until they turn slightly brown on the top. 
• Cook the tomatoes very soft and mushy to remove the rawness from them. 
• Blend the tomato mixture until it turns soft and smooth. 
• Simmer the veggies in the gravy until they turn soft. 

Variations

• You can add some potatoes or corn in the dish. 
• Combine some paneer in the dish to make it protein rich. 
• Simmer some cashews in the gravy along with veggies to make the dish more rich. 
• Add some freshly chopped spinach in the gravy before adding the cream. 
• Add ½ cup ready made tomato puree in the curry for convenience. Soak the cashew nuts in some water and blend them with some fried onions.
• Slice 2 onions and fry them in some oil until golden brown or crispy instead of ready made fried onions. 
• You can use some butter, oil, and ghee in the dish. 

How To Store Veg Diwani Handi?

Veg diwani handi can be stored easily in the refrigerator for up to 4 days in an airtight container.

You can easily freeze the curry in a freezer safe container for 2 months. Defrost the curry in the refrigerator for a few hours/overnight and then heat it until piping hot on a stovetop. 

How To Serve Veg Diwani Handi?

Serve the curry with plain basmati rice or jeera rice with some roasted papad. 

You can serve the diwani handi with any Indian flat bread like plain paratha, ajwain paratha, roti, or garlic naan. Serve it with any bread or multigrain bread too. 

This curry can be served as a side dish along with any dal, pickle, and rice or any Indian flat bread to make a wholesome meal. 

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