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Learn how to make restaurant-style Diwani Handi Vegetables at home with this easy handi veg recipe. Mixed vegetables and cashews simmered in a rich tomato-based sauce. Gluten-free & soy-free, Nutfree option.
Diwani Handi is a popular order in many Indian restaurants and I know you will love it, too! Veggies cooked to perfection in a thick, rich and creamy slightly spicy gravy. This traditional Indian dish also known as Diwani handi veg is a traditional Hyderabadi style dish that exists in many different versions. The most popular variations to this recipe feature either an onion tomato or a nut-based gravy, or a combination of both. For this recipe, I use a tomato-based gravy enriched with non-dairy yogurt or cream.
This diwani handi recipe is a simple homemade version of the restaurant-style vegetable dish. This simple vegetable curry is traditionally cooked in a clay pot (handi) but any pot will work. I use a regular skillet.
Indian recipes often get translated as veggies or protein with some creamy sauce. But they are not all the same. The spices used, the time at which they are added to the recipe, alter the flavor profile significantly. In this recipe the whole cumin seeds get toasted really well to add amazing flavor, the spices cook with the caramelizing onion, then yogurt adds a creamy base and onion and tomato add volume. Veggies are cooked with garlic and fenugreek to infuse a layer of flavor before simmering in the sauce.l! Use up any veggies you have and elevate them with this wildly flavorful curry.
Serve your handi veg with rice, naan, roti, kulcha, plain biryani or jeera rice.
More Indian veggie dishes to try:
- Butter Tofu GF
- IP Tikka Masala Simmer Sauce , with Cauliflower. GF
- Tofu Amritsari Masala.GF
- Madras chili tofu and mushrooms
- Balti sauce veggies
- Mushroom Matar Masala GF
- Bombay Potato and Peas GF
- Tofu in Spinach Curry – Palak Tofu GF
Vegan Diwani Handi Vegetables
Ingredients
For the sauce:
- 2 teaspoons oil
- 1/2 teaspoon cumin seeds
- 2 bay leaves
- 1 cup thinly sliced onion
- 1/2 inch ginger minced
- 1/2 hot green chili minced, (serrano or use any mild green Chile or 1 tbsp chopped green pepper)
- 1/2 teaspoon paprika, Or Kashmiri red chili powder
- 2 teaspoons ground coriander
- 1/3 cup non-dairy yogurt or use any non-dairy cream of choice
- 2/3 cup tomato puree or unseasoned tomato sauce about 4 ounces
- 1/2 teaspoon salt
- 1/2 cup or more water
For the vegetables:
- 1 teaspoon oil
- 2 garlic cloves thinly sliced
- 1/2 teaspoon dried fenugreek leaves
- 1/2 teaspoon ground cumin
- 3 tablespoons raw cashews, you can also use roasted unsalted cashews
- 1 1/2 cups of cauliflower florets
- 1/2 cup chopped carrots
- 1 cup chopped potatoes
- 1/2 to 1 cup of other vegetables of choice
- 1/4 teaspoon salt
- cilantro and lemon juice for garnish
Instructions
- Make the sauce: Heat oil in a skillet over medium heat. Once the oil is really hot, add in the cumin seeds and bay leaves and cook until the cumin seeds are very fragrant.
- Then add in onion, a pinch of salt, and mix well and cook for 2 minutes then add in the ginger and chili and mix well and continue to cook until the onion is nearly golden brown.
- Add in the paprika, ground coriander, and mix well.
- Then add in yogurt and the tomato puree and salt and mix well. Bring to a good boil then add in the water. Mix well and set aside.
- To make the vegetables: heat another skillet over medium-high heat. Add in 1 teaspoon of oil. Once hot, add in the garlic cloves, fenugreek leaves, and mix. Then cook until the garlic is just starting to turn golden.
- Then quickly add in the ground cumin and cashews and mix well. Cook until the cashews start to turn golden. You want to stir frequently so that the garlic doesn't burn.
- Add in the cauliflower, carrots, potatoes, and vegetables, and salt and mix well. Toss well to coat. Cook uncovered for 4-5 minutes.
- Stir occasionally then cover the skillet, Reduce the heat to medium-low and cook until the vegetables are just about done.
- Add in the sauce and mix well. Bring it to a boil. Taste and adjust salt and flavor. If you want saucier dish then add in 1/2 to 1 cup of non-dairy milk and bring to a boil then take off heat. Add quick cooking veggies if using, such as peas now.
- Taste and adjust flavor. Fish out the bay leaves. Top with cilantro, pepper flakes if you like, and lemon juice, and serve with roti, naan , or rice.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ingredients:
- As with many Indian sauces, we start by sauteeing onion, ginger, and chili
- the gravy is seasoned with cumin seeds, bay leaves, paprika, and coriander
- tomato puree or unseasoned tomato sauce is the base of our gravy
- for richness, I add non-dairy yogurt but you can use any non-dairy cream of choice
- For the vegetables, I go with cauliflower florets, carrots, bell pepper, potatoes or other vegetables of choice
- for some crunch, I add raw cashews to the vegetables but you can also use roasted unsalted cashews
- cilantro and lemon juice for garnish
Tips & Substitutions:
- To make this nut-free, just omit the cashews. You can also add in some pumpkin seeds or sunflower seeds instead
- For a less spicy version, omit the chili
- You can use sweet potatoes or cubed butternut squash instead of the potatoes. Make sure to cut them all into same-sized cubes to allow for even cooking.
How to make Diwani Handi Vegetables:
Make the sauce: Heat oil in a skillet over medium heat. Once the oil is really hot, add in the cumin seeds and bay leaves and cook until the cumin seeds are very fragrant.
Then add in your onion, a pinch of salt, and mix well and cook for 2 minutes then add in the ginger and chili and mix well and continue to cook until the onion is nearly golden brown.
Add in the paprika, ground coriander, and mix well.
Then add in your yogurt and the tomato puree and salt and mix well.
Bring to a good boil then add in the water. Mix well and set aside.
To make the vegetables, heat another skillet over medium-high heat.
Add in 1 teaspoon of oil.
Once hot, add in the garlic cloves, fenugreek leaves, and mix. Then cook until the garlic is just starting to turn golden.
Then quickly add in the ground cumin and cashews and mix well.
Cook until the cashews start to turn golden.
You want to stir frequently so that the garlic doesn’t burn.
Add in the cauliflower, carrots, potatoes, and vegetables, and salt and mix well.
Toss well to coat.
Cook uncovered for 4-5 minutes.
Stir occasionally then cover the skillet. Reduce the heat to medium-low and cook until the vegetables are just about done.
Add in the sauce and mix well. Bring it to a boil.
Taste and adjust salt and flavor.
If you want saucier dish then add in 1/2 to 1 cup of non-dairy milk and bring to a boil then take off heat.
Taste and adjust flavor. Top with cilantro, pepper flakes if you like, and lemon juice, and serve with roti, nan, or rice.
Woohoo!! Another beautiful Indian curry recipe, Richa! I made this over the weekend for Diwali, and it was perfect! Another slam dunk success! Thank you Richa!
So happy you liked it. Happy Diwali!
Easy prep and quite delicious. A definite winner from Richa. Adding cubed tofu works well and dds some protein. I look forward to making again!
Yay! Thanks for taking the time to comment.
This meal is so delicious, and makes the kitchen smell amazing while it’s cooking! I added chickpeas in place of the potatoes and served with basmati rice. Really good comfort food!