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Veg Handi | Mixed Vegetable Curry Recipe

Veg Handi

5 from 2 votes
Veg Handi is a rich and creamy Indian dish made with a variety of vegetables cooked in a flavorful gravy, often prepared in a deep pot called a "handi". It is a popular North Indian restaurant-style curry known for its vibrant colors and aromatic spices.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • Mixed vegetables carrots, peas, beans, bell peppers: 2 cups (approximately 480 ml)
  • Large onion finely chopped: 1 medium (about 150 g)
  • Medium tomatoes pureed: 2 medium (approximately 300 g)
  • Ginger-garlic paste: 1 tablespoon 15 ml
  • Yogurt: ½ cup 120 ml
  • Heavy cream: ¼ cup 60 ml
  • Vegetable oil: 2 tablespoons 30 ml
  • Cumin seeds: 1 teaspoon 5 g
  • Mustard seeds: 1 teaspoon 5 g
  • Garam masala: 1 teaspoon 5 g
  • Turmeric powder: 1 teaspoon 5 g
  • Red chili powder: 1 teaspoon 5 g
  • Coriander powder: 1 teaspoon 5 g
  • Salt: to taste approximately 1 teaspoon or 5 g
  • Fresh coriander leaves: for garnish
  • Equipment needed:

Equipment

  • Large handi or deep pan (preferably non-stick or heavy-bottomed)
  • Blender or food processor (for making pastes)
  • Measuring spoons and cups
  • Wooden spoon or spatula
  • Knife and cutting board

Method
 

  1. Heat vegetable oil in a large handi or deep pan over medium heat.
  2. Add cumin seeds and mustard seeds, and let them splutter for a few seconds.
  3. Add the finely chopped onion and sauté until golden brown.
  4. Stir in the ginger-garlic paste and cook for another minute until the raw smell disappears.
  5. Add the pureed tomatoes and cook until the oil starts to separate from the mixture, about 5–7 minutes.
  6. In a bowl, whisk together the yogurt, heavy cream, turmeric powder, red chili powder, coriander powder, and salt until smooth.
  7. Lower the heat and add the yogurt mixture to the pan, stirring continuously to prevent curdling. Cook for 3–4 minutes until well combined.
  8. Add the mixed vegetables to the pan and stir to coat them in the gravy. Cover and cook for 10–15 minutes until the vegetables are tender.
  9. Sprinkle garam masala over the top and mix gently.
  10. Garnish with fresh coriander leaves before serving.

Notes

Safety Notes:
Always handle hot oil with care. Ensure the yogurt is at room temperature to prevent curdling when added to hot gravy.
Use a splatter screen if needed.
Substitutions:
Yogurt can be replaced with coconut milk for a dairy-free version.
Heavy cream can be substituted with full-fat coconut milk or cashew cream.
Mixed vegetables can be customized based on availability (e.g., cauliflower, mushrooms, broccoli, paneer).
Storage: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to preserve texture.
Pro Tips:
  • For a richer flavor, dry roast the cumin and mustard seeds before adding them to the oil.
  • To avoid curdling, always add the yogurt mixture gradually while stirring continuously.
    Steaming the vegetables beforehand ensures they cook evenly and retain their color and texture.
  • This recipe is suitable for vegetarians and can be adapted for vegan diets with appropriate substitutions. It can be prepared ahead of time and reheated, making it ideal for meal prep or entertaining.