Diwani Handi Vegetables

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

Print Recipe

5 from 8 votes

Vegan Diwani Handi Vegetables

Learn how to make restaurant-style Diwani Handi Vegetables at home with this easy handi veg recipe. Mixed vegetables and cashew nuts simmered in a rich tomato-based gravy. Gluten-free & soy-free, nut-free option. 

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: Main Course

Cuisine: Indian

Keyword: diwani handi

Servings: 4

Calories: 185kcal

Author: Vegan Richa

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 (78.86 ml) non-dairy yogurt or use any non-dairy cream of choice
• 2/3 cup (163.33 g) 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 (150 g) of cauliflower florets
• 1/2 cup (65 g) chopped carrots
• 1 cup (200 g) chopped potatoes
• 1/2 to 1 cup (90 g) 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

To make this nut-free, just omit the cashews. You can also add in some pumpkin seeds or sunflower seeds instead.

You can use sweet potatoes or cubed butternut squash instead of the potatoes. Make sure to cut them all into same-sized cubes

Storage: refrigerate for upto 3 days

Nutrition

Nutrition Facts

Vegan Diwani Handi Vegetables

Amount Per Serving

Calories 185 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1g6%

Sodium 489mg21%

Potassium 729mg21%

Carbohydrates 28g9%

Fiber 5g21%

Sugar 7g8%

Protein 7g14%

Vitamin A 4186IU84%

Vitamin C 49mg59%

Calcium 73mg7%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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.