Mixed Vegetable Handi Recipe
Indulge in the vibrant flavors of North India with this delightful Mixed Vegetable Handi, a sumptuous dish that celebrates the richness of seasonal vegetables simmered in a luscious gravy. Perfect for lunch or dinner, this vegetarian delicacy can be enjoyed with soft Tawa Parathas and a refreshing Boondi Raita. Whether you’re hosting a special gathering or simply seeking a comforting meal, this recipe is a wonderful addition to your culinary repertoire.
Ingredients
| Ingredient | Quantity |
|---|---|
| Sunflower Oil | 2 tablespoons |
| Cumin seeds (Jeera) | 1 tablespoon |
| Bay leaves (Tej Patta) | 2 |
| Onion | 1 (1/2 diced, 1/2 thinly sliced) |
| Ginger (finely chopped) | 1 teaspoon |
| Garlic (finely chopped) | 1 teaspoon |
| Green Chilli (finely chopped) | 1 teaspoon |
| Tomatoes | 4 |
| Cashew nuts | 7 |
| Kashmiri Red Chilli Powder | 1 tablespoon |
| Turmeric powder (Haldi) | 1 tablespoon |
| Garam masala powder | 1/2 tablespoon |
| Coriander Powder (Dhania) | 1/2 tablespoon |
| Butter | 1 tablespoon |
| Salt | to taste |
| Carrots (Gajjar, diced) | 1/2 cup |
| Sweet corn | 1/4 cup |
| Green peas (Matar) | 1/4 cup |
| Green beans (French Beans, chopped) | 1/4 cup |
| Green Bell Pepper (Capsicum, chopped) | 1/2 cup |
| Cauliflower (Gobi, chopped) | 1/2 cup |
| Button mushrooms (chopped) | 1/2 cup |
| Paneer (Homemade Cottage Cheese, cubed) | 1/2 cup |
| Water | 1 cup |
| Curd (Dahi / Yogurt) | 1 tablespoon |
| Fresh cream | 1 tablespoon |
| Kasuri Methi (Dried Fenugreek Leaves) | 1 tablespoon |
| Coriander (Dhania) Leaves (chopped) | 1 tablespoon |
| Mint Leaves (Pudina, chopped) | 1 tablespoon |
| Lemon (juice) | 1/2 |
Nutritional Information
| Nutritional Component | Amount per Serving |
|---|---|
| Calories | Approx. 200 |
| Total Fat | 12g |
| Saturated Fat | 3g |
| Carbohydrates | 20g |
| Fiber | 5g |
| Sugars | 4g |
| Protein | 6g |
Preparation Time
| Task | Time (minutes) |
|---|---|
| Preparation | 20 |
| Cooking | 25 |
| Total Time | 45 |
Instructions
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Prepare the Tomato-Cashew Puree: Start by placing the tomatoes and cashews in a mixer grinder and purée them until smooth. Set the purée aside for later use.
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Heat the Oil: In a heavy-bottomed pan, heat the sunflower oil over medium flame. Once hot, add the bay leaves and cumin seeds, allowing them to sizzle and release their aromatic flavors for about 15 seconds.
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Sauté Aromatics: Next, add the thinly sliced onions, green chili, ginger, and garlic to the pan. Sauté these ingredients for about one minute, allowing the aromas to blend beautifully.
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Cook the Onions: After a minute, add the diced onion and continue to cook until the onion turns a golden brown color, which usually takes around 4-5 minutes.
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Add the Tomato Puree: Pour in the prepared tomato-cashew purée and cook for an additional 3 to 5 minutes, stirring occasionally, until the mixture thickens and the raw tomato flavor dissipates.
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Incorporate the Spices: Sprinkle in the turmeric powder, Kashmiri red chili powder, coriander powder, and garam masala powder. Mix these spices thoroughly and let them cook for about a minute, allowing their flavors to meld together.
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Add Butter: Incorporate the butter into the mixture, stirring well to create a creamy, rich base. Allow it to cook for an additional minute.
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Introduce the Vegetables: Now, add the diced carrots, sweet corn, green peas, chopped French beans, green bell pepper, cauliflower, button mushrooms, and cubed paneer. Gently toss all the ingredients together until they are well coated with the spice mixture.
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Add Water and Cook: Pour in the cup of water, season with salt, and cover the pan with a lid. Allow the vegetables to cook on medium flame for 10 to 12 minutes, checking and stirring occasionally to ensure they are tender and cooked through.
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Prepare the Cream Mixture: In a small bowl, combine the fresh cream and curd, mixing them well to ensure there are no lumps.
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Finish the Dish: Once the vegetables are soft and cooked, gently stir in the cream-curd mixture, mixing well. Cook the Mixed Vegetable Handi on low flame for an additional 1-2 minutes, allowing the flavors to infuse.
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Add Final Touches: Sprinkle in the kasuri methi and squeeze in the lemon juice, mixing everything nicely to enhance the dish’s freshness and flavor.
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Garnish and Serve: Finally, garnish your Mixed Vegetable Handi with freshly chopped coriander and mint leaves for a burst of color and flavor. This delightful dish is now ready to serve!
Serving Suggestions
Serve the Mixed Vegetable Handi hot with soft Tawa Parathas and a side of Boondi Raita for a wholesome and satisfying meal. Enjoy the medley of textures and flavors that make this dish a true celebration of vegetarian cuisine.
Conclusion
This Mixed Vegetable Handi recipe not only brings together a colorful array of vegetables but also offers a delicious way to enjoy a healthy and balanced meal. With its rich spices and creamy consistency, it is bound to become a favorite in your household. Perfect for family gatherings or a cozy dinner, this dish truly exemplifies the essence of North Indian cuisine, making each bite a flavorful journey.
