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5 from 12 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 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Indian
Keyword: diwani handi
Servings: 4
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 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
US Customary - Metric

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

Calories: 185kcal | Carbohydrates: 28g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Sodium: 489mg | Potassium: 729mg | Fiber: 5g | Sugar: 7g | Vitamin A: 4186IU | Vitamin C: 49mg | Calcium: 73mg | Iron: 3mg