Veg Handi
Veg Handi is a rich Indian curry prepared with assorted vegetables, spices, and cream, cooked in a traditional handi pot.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Mixed Vegetables (cubed; use a mix of carrots, potatoes, peas, and bell peppers) | 500 | Grams |
| Onion (finely chopped) | 2 | Count |
| Tomato (pureed) | 3 | Count |
| Ginger Garlic Paste (freshly prepared) | 2 | Tbsp |
| Green Chili (slit) | 2 | Count |
| Cumin Seeds (whole) | 1 | Tsp |
| Coriander Powder (ground) | 2 | Tsp |
| Turmeric Powder (ground) | 0.5 | Tsp |
| Red Chili Powder (ground) | 1 | Tsp |
| Garam Masala (ground) | 1 | Tsp |
| Kasuri Methi (dried fenugreek leaves, crushed) | 1 | Tbsp |
| Heavy Cream (whole milk based) | 100 | Milliliters |
| Butter (unsalted) | 2 | Tbsp |
| Salt (or to taste) | 1 | Tsp |
| Cooking Oil (vegetable or canola) | 2 | Tbsp |
| Coriander Leaves (fresh, chopped for garnish) | 1 | Bunch |
Instructions
- Heat oil and butter in a handi pot over medium heat.
- Add cumin seeds and let them splutter.
- Add chopped onions and sauté until golden brown.
- Add ginger garlic paste and green chilies, sauté for a minute.
- Add tomato puree and cook until oil separates.
- Mix in coriander powder, turmeric powder, red chili powder, and salt.
- Add mixed vegetables and stir well to coat with the masala.
- Cover and cook on low heat until vegetables are tender.
- Stir in garam masala, kasuri methi, and heavy cream.
- Simmer for 5 minutes, garnish with coriander leaves, and serve hot.
Prep
- Soak kasuri methi in warm water for 10 minutes before use.
Kitchen equipment
Handi Pot