Restaurant-Style Mixed Vegetable Handi (Mix Veg Hāṇḍī)

Ingredients

• 2 tablespoons Kashmiri Red Chili Powder (for the dry spice mix and extra heat)
• 2 pods Green Cardamom Pods (crushed)
• 2 teaspoons Black Peppercorns (coarsely crushed)
• 5 pods Small Cardamom (Elaichi) (crushed)
• 2 pods Cloves (crushed)
• 1 teaspoon Fennel Seeds (lightly toasted)
• 1/2 teaspoon Ginger Powder
• 1 teaspoon Mint Powder
• 2 teaspoons Coriander Seeds (for the dry mix and later tempering)
• 1 teaspoon Salt
• 1 teaspoon Sugar
• 1 tablespoon Lemon Juice (for the dry mix; extra 1 tsp added at the end)
• 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves) (crushed)
• 3 tablespoons Mustard Oil (for tempering – gives authentic flavor)
• 1 teaspoon Cumin Seeds (tempering)
• 1 inch Fresh Ginger (sliced into thin strips)
• 2 Green Chilies (slit lengthwise; adjust to heat preference)
• 1/2 cup Onion (finely chopped)
• 2 Tomatoes (boiled, peeled and pureed)
• 1/2 cup Yogurt (plain, full‑fat)
• 1.5 cups Water (boiling water for gravy)
• 2 tablespoons Soy Sauce (adds umami; use gluten‑free if needed)
• 1 teaspoon Coriander Powder
• 1/2 teaspoon Cinnamon Powder
• 1/2 teaspoon Yellow Chili Powder
• 1 teaspoon Chat Masala
• 1 teaspoon Garam Masala
• 1/2 teaspoon Roasted Cumin Powder (ground roasted cumin seeds)
• 2 cups Mixed Vegetables (carrot, cauliflower, peas, French beans) (pre‑boiled for 5 minutes, drained)
• 100 grams Paneer (grated)
• 8 Cashews (halved, toasted)
• 2 tablespoons Fresh Cream (for garnish)
• 1 teaspoon Lemon Juice (final) (added just before serving)

Instructions

1. Prepare the Dry Spice Mix

   Combine Kashmiri red chili powder, crushed green cardamom, black peppercorns, crushed small cardamom, cloves, fennel seeds, ginger powder, mint powder, coriander seeds, salt, sugar, and 1 tbsp lemon juice in a mixing bowl. Grind everything into a fine powder using a spice grinder or mortar‑pestle.

   Time: PT10M

2. Temper Mustard Oil

   Heat 3 tbsp mustard oil in a heavy‑bottomed pan over medium heat until it starts to smoke. Add a pinch of salt to break the oil’s raw flavor, then add 1 tsp cumin seeds and 1 tsp coriander seeds. Let them sizzle for 30 seconds.

   Time: PT2M

   Temperature: Medium heat

3. Fry the Spice Mix

   Add the prepared dry spice mix to the hot oil. Stir continuously for 2–3 minutes until the spices turn fragrant and the raw smell disappears.

   Time: PT3M

   Temperature: Medium heat

4. Sauté Aromatics

   Add sliced ginger and slit green chilies. Sauté for 1 minute. Then add the finely chopped onion and cook until translucent, about 4 minutes.

   Time: PT5M

   Temperature: Medium heat

5. Add Tomato‑Yogurt Base

   Stir in the pureed boiled tomatoes and yogurt. Cook for 2 minutes, allowing the yogurt to blend without curdling.

   Time: PT2M

   Temperature: Medium heat

6. Build the Gravy

   Pour 1.5 cups of boiling water into the pan. Add soy sauce, coriander powder, cinnamon powder, yellow chili powder, chat masala, garam masala, an extra 1 tsp Kashmiri red chili powder, roasted cumin powder, and 1 tsp kasuri methi. Stir well and let the gravy simmer for 8 minutes.

   Time: PT8M

   Temperature: Medium‑low heat

7. Add Pre‑boiled Mixed Vegetables

   Add the boiled mixed vegetables (carrot, cauliflower, peas, beans) to the gravy. Cook for 4 minutes until the veg is heated through but still retains bite.

   Time: PT4M

   Temperature: Medium heat

8. Finish with Paneer and Garnish

   Stir in grated paneer, toasted cashew halves, 1 tsp lemon juice, and 2 tbsp fresh cream. Cook gently for another 2 minutes just to warm the paneer. Sprinkle a pinch of kasuri methi on top before turning off the heat.

   Time: PT2M

   Temperature: Low heat

9. Rest and Serve

   Let the dish rest for 2 minutes, then serve hot with naan, roti, or steamed rice.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

30 g

Fat

18 g

Fiber

5 g