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A rich and creamy restaurant-style curry loaded with a medley of fresh vegetables. Simmered in a fragrant cashew and tomato gravy, this dish is a true crowd-pleaser, perfect for pairing with warm naan or roti.
For 4 servings
Prepare Cashew Paste and Sauté Vegetables
Create the Gravy Base
Cook the Masala
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A rich and creamy restaurant-style curry loaded with a medley of fresh vegetables. Simmered in a fragrant cashew and tomato gravy, this dish is a true crowd-pleaser, perfect for pairing with warm naan or roti.
This north_indian recipe takes 55 minutes to prepare and yields 4 servings. At 291.08 calories per serving with 7.38g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Incorporate Creamy Elements
Simmer the Curry
Finish and Garnish
Add 200g of cubed paneer or tofu along with the vegetables during the last 5 minutes of simmering for a protein boost.
Replace curd with a plant-based yogurt (like cashew or coconut yogurt) and use coconut cream or more cashew paste instead of dairy cream.
Feel free to use other vegetables like mushrooms, bell peppers (capsicum), baby corn, or potatoes. Adjust cooking time accordingly.
Add 1-2 slit green chilies along with the ginger-garlic paste for an extra kick of heat.
The medley of vegetables like carrots, beans, peas, and cauliflower provides essential vitamins (A, C, K) and minerals that support overall health and boost the immune system.
The high vegetable content makes this dish rich in dietary fiber, which is crucial for aiding digestion, promoting gut health, and helping to maintain a healthy weight.
Cashew nuts are a key ingredient and contribute heart-healthy monounsaturated fats, which can help in managing cholesterol levels and supporting cardiovascular health.
Vegetable Handi is moderately healthy as it's packed with vitamins and fiber from a variety of vegetables. The cream and cashews add calories and fat, but also provide healthy monounsaturated fats. To make it healthier, you can reduce the amount of oil and cream, or use low-fat alternatives.
A single serving of Vegetable Handi contains approximately 350-450 calories. The exact count can vary based on the specific vegetables used and the quantity of oil, cream, and cashews.
Yes, for a Jain or Satvik version, you can skip the onions and ginger-garlic paste. To compensate for the flavor, you can add a pinch of asafoetida (hing) to the hot oil and use a little more tomato and cashew paste.
Store any leftover Vegetable Handi in an airtight container in the refrigerator for up to 3 days. The gravy will thicken upon cooling; add a splash of warm water or milk while reheating to adjust the consistency.
Yes, you can prepare the gravy base (up to step 4) a day in advance and store it in the fridge. When ready to serve, simply reheat the gravy, add the sautéed vegetables, and finish the recipe.