Potatoes 3

french beans 10-12

broad beans 1 cup (sem)

carrot 3

green pea 1/2 cup

baby brinjal 6

methi 1 bunch

onion 3

ginger garlic paste 1 tbsp

red chilli powder 1 tsp

haldi 1/2 tsp

oil 1/2 cup

green chilli 6

corinder leave 1 tbsp

¼ or ⅓ cup chopped cauliflower

¼ or ⅓ cup sliced mushrooms

¼ cuppaneer cubes- optional (cottage cheese)

1 tsp chopped mint leaves

3 tablespoon low fat cream - 25% to 35% fat

1 tbsp curd - optional (yogurt)

¼ teaspoon garam masala powder

½ to ¾ teaspoon coriander powder (ground coriander)

½ teaspoon kasuri methi - crushed (dry fenugreek leaves)

1 pinch nutmeg powder or grated nutmeg

2 tablespoon butter

salt as required

For The Cashew Paste

  • 3 tablespoon cashews or about 20 to 22 cashews

  • ½ cup hot water for soaking or 125 ml hot water

  • 3 tablespoon water for grinding the cashews. you can also use the soaked water instead of plain water

Whole Spices

  • 1 small to medium tej patta (indian bay leaf)

  • 2 cloves

  • ½ inch cinnamon

  • 2 single strands of mace

  • 2 green cardamoms


  • First heat water in a pan,

  • Then soak cashews in the hot water for 30 minutes.

  • After 30 minutes, drain and add the soaked cashews to a grinder or blender.

  • Add water and grind to a very smooth paste.

  • Meanwhile when the cashews are soaking, rinse, peel and chop the veggies.

  • Steam the veggies in a pressure cooker, steamer or electric cooker till they are cooked completely. You can also fry or saute the veggies till they are cooked.

Making Veg Handi Gravy

  • Heat butter in a handi or pan.

  • Add whole spices - cinnamon, green cardamoms, mace, cloves and tej patta. Saute the spices till fragrant.

  • Add finely chopped onions.

  • Stir and saute the onions on a low flame till they become golden.

  • Then add ginger-garlic paste, chopped coriander and mint leaves. Stir and saute for a minute.

  • Add finely chopped tomatoes.

  • Stir and saute till the tomatoes soften, become pulpy and you see fat leaving the sides of the mixture.

  • Then add turmeric powder, red chili powder and coriander powder.

  • Add the prepared cashew paste and yogurt/curd. Curd is optional and does give a slight sour taste in the gravy. You can easily skip, if you do not prefer curd.

  • Stir often and saute till you see fat releasing from the sides.

  • Add water. Stir.

  • Then add slit green chilies. Stir again and let the gravy begin to simmer. Takes about 3 to 4 minutes on a low to medium flame.

  • Season with salt. You can also add sugar for a light sweet taste. Stir again.

  • Add the steamed veggies.

  • Stir very well and simmer the veggies in the gravy for 2 to 3 minutes. The veg handi gravy would begun to thicken by now.

  • Grate a bit of nutmeg directly in the gravy. About a pinch of grated nutmeg or nutmeg powder.

  • Then add crushed kasuri methi (dry fenugreek leaves) and garam masala powder. Stir.

  • Lastly add cream. I added amul cream. Use a low fat cream.

  • After adding cream, stir & switch off the flame.

  • Garnish with chopped coriander or mint leaves and serve veg handi with tandoori rotis, naan, parathas or chapatis.

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