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

Ingredient Substitutions

• Instead of Kashmiri Red Chili Powder: Paprika + cayenne
• Instead of Green Cardamom Pods: Ground cardamom (1/4 tsp)
• Instead of Black Peppercorns: Ground black pepper (1 tsp)
• Instead of Small Cardamom (Elaichi): Ground cardamom (1/4 tsp)
• Instead of Cloves: Ground cloves (1/8 tsp)
• Instead of Fennel Seeds: Anise seeds (1 tsp)
• Instead of Ginger Powder: Fresh ginger (1/2 tsp grated)
• Instead of Mint Powder: Dried mint leaves (1 tsp)
• Instead of Coriander Seeds: Ground coriander (1 tsp)
• Instead of Salt: Sea salt
• Instead of Sugar: Honey (1/2 tsp)
• Instead of Lemon Juice: Lime juice
• Instead of Kasuri Methi (Dried Fenugreek Leaves): Fenugreek leaves (fresh, 1 tbsp)
• Instead of Mustard Oil: Vegetable oil (but flavor changes)
• Instead of Cumin Seeds: Ground cumin (1/2 tsp)
• Instead of Fresh Ginger: Ginger paste (1 tsp)
• Instead of Green Chilies: Jalapeño (1)
• Instead of Onion: Onion powder (1 tsp)
• Instead of Tomatoes: Canned tomato puree (1/2 cup)
• Instead of Yogurt: Greek yogurt (same amount)
• Instead of Soy Sauce: Tamari
• Instead of Coriander Powder: Ground coriander (same)
• Instead of Cinnamon Powder: Ground cinnamon (same)
• Instead of Yellow Chili Powder: Turmeric (1/4 tsp) + paprika (1/4 tsp)
• Instead of Chat Masala: Chaat masala (same)
• Instead of Garam Masala: Mild curry powder (1 tsp)
• Instead of Roasted Cumin Powder: Ground cumin (1/2 tsp)
• Instead of Mixed Vegetables (carrot, cauliflower, peas, French beans): Any seasonal veg, chopped
• Instead of Paneer: Firm tofu (100 g)
• Instead of Cashews: Almond slivers
• Instead of Fresh Cream: Coconut cream (1 tbsp)
• Instead of Lemon Juice (final): Lime juice

Equipment Needed

• Mixing Bowl
• Spice Grinder or Mortar & Pestle
• Heavy‑bottomed Pan or Kadhai
• Knife
• Cutting Board
• Grater
• Measuring Spoons
• Ladle
• Blender or Hand‑held Immersion Blender (optional)

Critical Steps — Do Not Skip

• Grinding the dry spice mix to a fine powder.
• Tempering mustard oil without splatter.
• Frying the spice mix until fragrant without burning.
• Adding paneer at low heat to keep it soft.

Chef Tips from the Video

• Toast the fennel seeds and cumin seeds before grinding for deeper flavor.
• Use a high‑quality Kashmiri red chili powder for vibrant color without excessive heat.
• A splash of lemon juice at the end brightens the whole dish.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze portions for up to 1 month; reheat gently.

Room temperature: Not recommended; the dish contains dairy.

Make-Ahead Tips

• The dry spice mix can be prepared up to a week in advance and stored in an airtight jar.
• Boil and drain the mixed vegetables a day ahead; keep refrigerated.
• Grated paneer can be kept in the fridge for 2 days; add just before serving.

Frequently Asked Questions