Mixed Vegetable Handi Recipe
Description:
For a hearty, exotic dish that mirrors the taste and flavors of restaurant-style vegetable curries, the Mixed Vegetable Handi is a perfect choice. This easy-to-make recipe brings together a variety of fresh vegetables, aromatic spices, and the richness of homemade paneer to create a dish that is both flavorful and nutritious. The blend of vegetables like carrots, peas, cauliflower, and mushrooms, combined with the earthy taste of dried fenugreek leaves (Kasuri Methi) and a dash of fresh cream, creates an irresistible vegetable sabzi that is ideal for both casual meals and festive gatherings. Whether you’re serving it at a house party or packing it for a potluck, this delightful recipe is bound to impress everyone.
Cuisine:
North Indian
Course:
Lunch, Main Course
Diet:
Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Oil | 2 tablespoons |
| Cumin Seeds (Jeera) | 1 tablespoon |
| Bay Leaves (Tej Patta) | 2 leaves |
| Onion | 1 (1/2 diced, 1/2 thinly sliced) |
| Ginger | 1 teaspoon (finely chopped) |
| Garlic | 1 teaspoon (finely chopped) |
| Green Chilli | 1 teaspoon (finely chopped) |
| Tomatoes | 4 (pureed) |
| Cashew Nuts | 7 nuts |
| Kashmiri Red Chilli Powder | 1 tablespoon |
| Turmeric Powder (Haldi) | 1 tablespoon |
| Garam Masala Powder | 1/2 tablespoon |
| Coriander Powder (Dhania) | 1/2 tablespoon |
| Butter (Salted) | 1 tablespoon |
| Salt | To taste |
| Carrots (Gajjar) | 1/2 cup (diced) |
| Sweet Corn | 1/4 cup |
| Green Peas (Matar) | 1/4 cup |
| Green Beans (French Beans) | 1/4 cup (chopped) |
| Green Bell Pepper (Capsicum) | 1/2 cup (chopped) |
| Cauliflower (Gobi) | 1/2 cup (chopped) |
| Button Mushrooms | 1/2 cup (chopped) |
| Paneer (Homemade Cottage Cheese) | 1/2 cup (cubed) |
| Water | 1 cup |
| Curd (Dahi/Yogurt) | 1 tablespoon |
| Fresh Cream | 1 tablespoon |
| Kasuri Methi (Dried Fenugreek Leaves) | 1 tablespoon |
| Coriander (Dhania) Leaves | 1 tablespoon (chopped) |
| Mint Leaves (Pudina) | 1 tablespoon (chopped) |
| Lemon | 1/2 (juice) |
Preparation Time:
20 minutes
Cooking Time:
25 minutes
Instructions:
-
Prepare Tomato Puree: Start by washing the tomatoes and cashew nuts. In a blender, combine them and grind into a smooth paste. Set this mixture aside.
-
Heat the Oil: In a heavy-bottomed pan, heat the oil over medium flame. Add the bay leaves and cumin seeds. Allow them to sizzle for about 15 seconds.
-
Sauté Onions and Spices: Add the thinly sliced onions, chopped ginger, garlic, and green chilli to the pan. Sauté them for about a minute until the raw aroma disappears.
-
Caramelize Onions: Add the diced onions next and continue to sauté until the onions turn golden brown in color, approximately 3-4 minutes.
-
Add Tomato Puree: Pour in the prepared tomato-cashew paste and cook for about 3-5 minutes, allowing the flavors to meld.
-
Spices and Butter: Once the tomatoes soften, add the turmeric powder, Kashmiri red chilli powder, coriander powder, and garam masala powder. Stir everything together and cook for a minute. Then, add the butter and mix until it melts into the sauce.
-
Add Vegetables and Paneer: Now, add the diced carrots, sweet corn, peas, French beans, capsicum, cauliflower, button mushrooms, and cubed paneer. Toss the vegetables well so that they are evenly coated with the spice mixture.
-
Cook the Vegetables: Add 1 cup of water, along with salt to taste. Cover the pan with a lid and let it cook on medium heat for 10-12 minutes. Stir occasionally and check the vegetables for doneness. They should be tender yet retain their shape.
-
Prepare Creamy Yogurt Mixture: While the vegetables are cooking, take a small bowl and whisk together the fresh cream and yogurt until smooth. Ensure there are no lumps.
-
Finish the Dish: Once the vegetables are soft, reduce the heat and slowly add the cream-yogurt mixture to the pan. Stir gently to combine. Let it simmer on low heat for another 1-2 minutes.
-
Garnish: Sprinkle the kasuri methi over the curry, followed by a squeeze of fresh lemon juice. Mix everything together until the flavors are well distributed. Finally, garnish with fresh coriander and mint leaves for a burst of freshness.
Serving Suggestions:
Serve this rich and flavorful Mixed Vegetable Handi alongside Tawa Parathas and a cooling Boondi Raita for a complete North Indian feast. This dish also pairs wonderfully with Jeera Rice or Plain Basmati Rice for a wholesome meal. Perfect for a weekend family gathering, potluck, or a festive lunch!
Nutritional Information (Approximate per Serving):
| Nutrient | Value |
|---|---|
| Calories | 220 kcal |
| Protein | 5 g |
| Carbohydrates | 30 g |
| Fat | 12 g |
| Fiber | 5 g |
| Sugar | 6 g |
| Sodium | 250 mg |
(Note: Nutritional values are approximate and can vary based on specific ingredient brands and quantities used.)
This Mixed Vegetable Handi is not only a treat to your taste buds but also a healthy, colorful dish packed with essential vitamins and minerals from the variety of vegetables. Whether you’re cooking for a family dinner or preparing a meal for a special occasion, this recipe brings the best of traditional North Indian cuisine right into your home.
