Main Course
Vegetarian
Handi
Intermediate
For 6 people

About Veg Mughlai Handi


A regal vegetarian dish fit for kings, this fragrant handi brims with rich creamy gravy and tender veggies. Paneer, potatoes, cauliflower and more simmer in a velvety sauce of caramelised onions, tomatoes, yoghurt and spices. Cashews and melon seeds add a royal touch. Slow-cooking seals in the flavours. Worth the effort for a grand spread.

Ingredients

  • Onions (finely sliced)

    1 large
  • Tomatoes (finely sliced)

    2 medium
  • Green cardamom pods (whole)

    5
  • Cinnamon stick (whole)

    2-inch piece
  • Cloves (whole)

    4-6
  • Black pepper (whole)

    1 tsp
  • Bay leaves

    1
  • Ginger garlic paste

    2 tsp
  • Curd (whisked till smooth)

    ½ cup
  • Milk

    ½ cup
  • Fresh cream

    ½ cup
  • Butter (salted)

    2 tsp
  • Whole cashews

    10-15
  • Charmagaz/mixed melon seeds (soaked)

    2 tbsp
  • Carrots (peeled and diced)

    1 large
  • Green peas (shelled)

    ½ cup
  • Green beans (chopped)

    5-6 pieces
  • Potatoes (peeled and diced)

    1 large
  • Cauliflower florets

    1 cup
  • Paneer (diced)

    100 gm
  • Sunrise Jeera Powder

    ½ tsp
  • Sunrise Dhania Powder

    ½ tsp
  • Sunrise Sabji Masala

    1 tsp
  • Sunrise Kashmiri Mirch Powder

    two ½ tsp
  • Sunrise Shahi Garam Masala

    1 tsp
  • Sunrise Lal Mirch Powder

    1 tsp
  • Sunrise Haldi Powder

    1 tsp
  • Sunrise Kasuri Methi

    ½ tsp
  • Mustard oil

    1 tbsp
  • Oil

    as required
  • Salt

    to taste

Sunrise tip: Charmagaz are a mix of muskmelon, watermelon and pumpkin seeds. Not only does it lend a beautiful nutty flavour to the dish, but is also great for a beautiful, thick gravy.


Steps

Step 1: Prepare the charmagaz paste

Time: 5 minutes

Soak the whole charmagaz seeds along with the cashews in some water for 15-20 minutes. Once softened, grind them into a lush paste and set aside.


Step 2: Prepare the masala paste

Time: 25 minutes

In a pan, add enough oil and let it get hot. Once hot, add the whole garam masala (bay leaf, cinnamon, cardamom, cloves, black pepper). Then add the ginger garlic paste and salt, and saute well till the raw smell dissipates.

Now add the sliced onion and saute till the onion softens. Then add the sliced tomatoes, followed by the powdered spices (Sunrise Lal Mirch Powder, Sunrise Haldi Powder, Sunrise Jeera Powder, Sunrise Kashmiri Mirch Powder, Sunrise Sabzi Masala, and Sunrise Dhania Powder). Fry well till fragrant.

Set it aside and let it cool. Once cool, blend all the prepared ingredients into a fine, thick masala paste.


Step 3: Cook the vegetables

Time: 10 minutes

In the same pan, heat some oil, and add the potatoes, cauliflower florets, beans, and carrots once the oil is hot. Add some salt to the pan and cook the vegetables for 3-4 minutes with the pan covered. Now add the peas and paneer and sauté lightly.


Step 4: Put it all together

Time: 15 minutes

After lightly sautéing the vegetables with the peas and paneer, add the prepared onion-tomato masala paste. Then beat the curd well and add it to the pan, followed by the cashew-charmagaz paste and milk. Mix all the contents in the pan well and let it cook for a while. Then add the butter and adjust the salt, if needed.


Step 5: Garnish and serve

Time: 10 minutes

Once you are satisfied with the dish, serve it in a bowl, topped with dollops of fresh cream and garnished with Sunrise Kasuri Methi. In a small bowl, mix the remaining Sunrise Kashmiri Mirch Powder with mustard oil and drizzle it all over the top.


Goes Best With

  • Bread: Naan, Sheermal, Kulcha

  • Rice: Jeera rice, Saffron pulao