Restaurant Style Veg Handi
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Indian
Serves: 4-6 servings
Ingredients
  • Mustard oil – ¼ cup
  • Cumin seeds – 1 tsp
  • Bay leaf – 1 or 2
  • Onion – 2, large
  • Ginger paste – 1 tbsp
  • Garlic paste – 1 tbsp
  • Green chili – 2
  • Tomato puree – 1 & ½ cup
  • Baby corn – 200 gms, about 8-10, cut into 1 inch long pieces, steamed until ¾ done
  • Carrots – 2 to 3, cut into 1 inch long pieces
  • Potatoes – 2, medium, cubed
  • Button mushrooms – 200 gms, halved lengthwise
  • Cauliflower florets – 1 cup
  • Fresh green peas – ½ cup
  • Turmeric powder – 1tsp
  • Kashmiri red chili powder – 2 tsp
  • Coriander powder – 2 tsp
  • Garam masala – 2 tsp
  • Sugar – 1 tsp
  • Unsalted butter – 2 tbsp
  • Yogurt – ¼ cup
  • Fresh cream – ¼ cup
  • Kasroori methi – 2 tsp, crushed
  • Fresh coriander leaves to garnish
Instructions
  1. Cut one onion into thin slices. Cut the other onion into dices and separate the scales. Set them aside.
  2. Heat the mustard oil in a kadhai/wok. Once the oil is hot, temper it with cumin seeds and bay leaves. Sauté them for few seconds.
  3. Next add the sliced onion and fry them until they turn golden brown.
  4. Next add the ginger & garlic paste and green chilies. Sauté them for couple of minutes until the raw smell is gone.
  5. Then goes in the tomato puree and cook it on medium-low heat until the moisture dries up and oil starts to release.
  6. Now add the powdered spices – turmeric, red chili, coriander and garam masala. Also add the sugar and mix everything well.
  7. After all the spices are incorporated, add the butter and let it melt into the masala. Keep stirring during this time to save the butter from burning.
  8. Now goes in all the veggies one by one – steamed baby corns, diced onion, diced carrots, cubed potatoes, halved button mushrooms, cauliflower florets and fresh green peas. If you are using frozen green peas, do not add it at this step.
  9. Stir all the veggies together to combine with the spices and sauté them on medium-low heat for 10-15 minutes. This will build the flavor; so, do not skip this step. Keep stirring in between to ensure spices do not stick to the bottom of the kadhai.
  10. Then add about 2 cups of water and season with salt to taste. Bring the water to boil on high heat, then simmer and cover the pan. Let all the veggies cook completely. This could take anywhere between 20 to 30 minutes. Check the doneness of the veggies in between by poking some pieces with the edge of a wooden spoon.
  11. While the veggies are being cooked, mix the yogurt and fresh cream in a bowl and add a pinch of salt. Whisk them well.
  12. When the veggies are all cooked as per your liking, pour the yogurt-cream mixture on top. [Also add the frozen peas at this stage before adding the yogurt-cream.]
  13. Sprinkle the crushed kasoori methi and mix everything well. Check and adjust the seasoning if needed.
  14. Finally adjust the consistency of the gravy as per your liking – if it’s too thick add some more water and bring it to a rolling boil. If the gravy is too watery, boil off the excess until you reach your desired consistency.
  15. Garnish the restaurant style veg handi with freshly chopped coriander leaves and serve hot with plain rice or paratha. Enjoy!
Recipe by Everyday Indian Recipes at http://www.everydayindianrecipes.com/restaurant-style-veg-handi/