Easy Veg Diwani Handi Recipe

08 Dec Easy Veg Diwani Handi Recipe

Last Updated on December 8, 2024 by blessmyfoodbypayal

Easy Veg Diwani Handi Recipe – Restaurant-Style at Home with step wise pictorial and video method. 

“Veg” is such a simple word stands for vegetable/s and this vegetable too has a medley of vegetables like cauliflower, carrots, green beans and carrot, hence the word.

The term “DIWANI” is derived from the word “Diwan,” which historically referred to a minister or high-ranking official in Mughal and Persian courts.

As the dish has richness of Cashews, flavours of aromatic spices and appealing visuals being prepared with colorful vegetables and garnished with cashew nuts, this dish is worth associated with grandeur, sophistication and luxury.

“Handi” refers to the traditional clay pot used for slow cooking, which enhances the depth of flavors, adding to the authenticity of the royal-style dish.

Now a days, Handi’s are made up of steel, aluminium and other metals also and a part of this beautiful dish.

Hence this dish Veg Diwani handi symbolizes an effort to create a dish fit for royalty, combining the luxurious flavors and presentation of Mughal-inspired cooking with medley of vegetables cooked in handi.

Also called by the names “subz handi” or simply “veg handi”, this dish is regarded & is related with the Hyderabadi cuisine.

But not just Hyderabad, Veg Diwani Handi has emerged to be a favorite recipe among many indians across India and even beyond. It has transcended it’s regional barriers and has proven to be quite an awesome recipe.

Having carrots, capsicums, cauliflower & beans as it’s main ingredients, it is such an awestruck dish with the ability to take the centre stage having a blast of flavours mixed into one.

This dish offers a wholesome taste & the recipe provide a nutty, crispy, creamy, crunchy taste overall making it an awesome meal for the particular platter.

This beloved handi is nothing more than a sweet simple packet of healthy nutritious vegetables which are rich in flavour & offer quite an unforgettable taste.

Another additional positive factor of this dish is that it can be customised. Individuals who do not like certain flavours of certain vegetables & do not prefer to eat vegetables which are mentioned to make this dish can also add alternative vegetables of their own & can also make their own handi with their personal preferences.

This handi offers flexibility & adaptability which gives it 5 star for being chef-friendly. Individuals after taking a single bite can not refrain themselves from having another & every bite offers different taste. This shows the versatility & variety of this Veg Diwani Handi.

This dish stands out & if you are preparing this dish for gatherings or as a part of larger platter, you must remember that it can be the charm of platter. This dish is sure to satisfy & fulfil the taste & needs of every person sitting on the chair waiting for it’s bite.

STEP WISE PICTORIAL RECIPE OF EASY VEG HANDI RECIPE 

Take a pan with 1 tsp oil and add cauliflower florets, carrots and green beans alongwith pinch of salt. Do not add capsicum this time.

Saute while stirring continuously until they are 70% cooked. Keep aside.

Add tomatoes, ginger, garlic, dry red chilies and water in a grinder jar.

Grind to a fine paste. Keep aside.

Now add onion barista and soaked cashews in the grinder jar.

Make a paste of these too. Keep aside.

Take handi and add mustard oil in it. If you don’t have handi, you can use any other pan as well but traditionally this recipe is made in handi.

When oil smokes, add bay leaves, cumin seeds, green cardamoms, cinnamon stick and black pepper corns.

When cumins splutter, add tomato paste, tomato ketchup, red chilli powder, coriander powder, turmeric powder and salt. Mix.

Cook the tomatoes paste, while stirring occasionally, until oil is seen separating.

Add onion barista paste, cashews & capsicum and saute for 30 seconds.

Add sauted vegetables (cauliflower florets, carrot & beans) and water. Mix well.

Cover the handi and cook on low heat for 5-7 minutes but stir at intervals.

Then add garam masala, kewra water, rose water and coriander leaves. Mix.

Serve hot after garnishing with roasted cashews.

EASY VEG DIWANI HANDI RECIPE – RECIPE CARD

Easy Veg Diwani Handi Recipe

blessmyfoodbypayal

Easy Veg Diwani Handi Recipe: A flavorful mix of vegetables in a rich, creamy gravy, spiced perfectly for a delicious, hearty meal.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine Hydrabadi, Indian

Servings 4

Ingredients

  

VEGETABLES NEEDED

• 8-10 Cauliflower florets (nearly 100-150 gram)
• 2 carrots (chopped - nearly 100 gram)
• 8-10 green beans (chopped - nearly 100 gram)
• 1 small capsicum (chopped into pieces - nearly 50 gram)

FOR MAKING TOMATO PASTE

• 2 Tomatoes
• 5-6 garlic cloves
• 1 inch piece of ginger
• 3 dry red chilies
• 2-3 tbsp water

FOR MAKING ONION BARISTA PASTE

• 3/4 cup onion barista/fried onion (made from 3 onions)
• 8-10 cashews (soaked for 30 minutes)

OTHER INGREDIENTS NEEDED

• 1 tsp vegetable oil
• 2 tbsp mustard oil
• 1 tsp cumin seeds
• 2 bay leaves
• 2 green cardamoms
• 10-12 black pepper corns
• 1 inch piece of cinnamon
• 1 tbsp kashmiri red chilli powder
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp garam masala
• Salt to taste
• 10-12 cashew nuts
• 5-6 roasted cashew nuts
• 1 tsp tomato ketchup
• 1/4 tsp kewra water
• 1/4 tsp rose water
• 1/4 tsp green cardamom powder
• 1 cup water
• Handful of coriander leaves (chopped)

Instructions

 

• Take a pan with 1 tsp oil and add cauliflower florets, carrots and green beans alongwith pinch of salt. Do not add capsicum this time.
• Saute while stirring continuously until they are 70% cooked. Keep aside.
• Add tomatoes, ginger, garlic, dry red chilies and water in a grinder jar.
• Grind to a fine paste. Keep aside.
• Now add onion barista and soaked cashews in the grinder jar.
• Make a paste of these too. Keep aside.
• Take handi and add mustard oil in it. If you don't have handi, you can use any other pan as well but traditionally this recipe is made in handi.
• When oil smokes, add bay leaves, cumin seeds, green cardamoms, cinnamon stick and black pepper corns.
• When cumins splutter, add tomato paste, tomato ketchup, red chilli powder, coriander powder, turmeric powder and salt. Mix.
• Cook the tomatoes paste, while stirring occasionally, until oil is seen separating.
• Add onion barista paste, cashews & capsicum and saute for 30 seconds.
• Add sauted vegetables (cauliflower florets, carrot & beans) and water. Mix well.
• Cover the handi and cook on low heat for 5-7 minutes but stir at intervals.
• Then add garam masala, kewra water, rose water and coriander leaves. Mix.
• Serve hot after garnishing with roasted cashews.

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