Nizami Handi Restaurant style | Mix Veg Sabji / Curry | Hyderabadi veg Handi recipe @HomeCookingShow

Nizami Handi Restaurant style | Mix Veg Sabji | Veg Curry Recipes | Side dish for Chapathi

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Prep Time: 20 mins
Cook Time: 45 mins
Servings: 5

To Make Tomato Cashew Paste

Oil – 2 Tsp
Ghee – 2 Tsp
Whole Spices
( Cinnamon, Cloves, Cardamom, Fennel Seeds, Bay Leaf )
Tomato – 4 Nos
Cashew Nuts – 12 Nos
Salt – 1 Tsp
Sugar – 1 Tsp

To Make Ccoked Vegetables

Water
Salt – 1/2 Tsp
Carrot – 1 Cup
Beans – 1 Cup
Green Peas – 1/2 Cup
Cauliflower – 1/4 Size
Spinach Leaves – 1 Bowl

To Make Nizami Handi

Ghee – 2 Tsp
Butter
Whole Spices
( Bay Leaf, Cinnamon, Cardamom, Shahi Jeera, Cloves )
Onion – 2 Nos
Green Chilli – 3 Nos
Ginger Paste – 1 Tsp
Tomato – 2 Nos
Salt 1 Tsp
Turmeric Powder – 1/4 Tsp
Red Chilli Powder – 2 Tsp
Coriander Powder – 1 Tsp
Cumin Powder – 1 Tsp
Paneer – 150 Gms
Kasuri Methi
Fresh Cream. 1 Tbsp
Coriander Leaves

Today we are going to see making of Nizami Handi or Nawabi Handi or Hyderabadi Handi recipe which is very delicious mix veg subji or mix vegetable curry that goes best with chapatis, rotis and Naans. Making of this Nizami Veg Handi is very simple, quick and easy which involves making of tomato puree followed by boiling of veggies then finally making of handi along with puree, veggies & Paneer and finally addition of Fresh cream and kasuri methi. It tastes really yummy and perfect side dish for rotis and chapatis . Hope you try this yummy recipe at your home and enjoy.

Method

To make the Tomato Cashew Paste:

1. Take oil and ghee in a pan and add the whole spices to it.
2. Saute for a few seconds and add the tomatoes and cashewnuts.
3. Cook for at least 7 mins to make sure the tomatoes are soft and mushy.
4. Then add salt and sugar to the tomatoes. Mix well and turn off the stove to coll downn the mixture.
5. Once the tomatoes are at room temperature, add them to the mixer jar with some water and grind it into a smooth paste.
6. Transfer this Tomato Cashew Paste to a bowl and keep it aside.

To cook the vegetables:

1. Take water and salt in a pot and boil.
2. To it add carrots, beans, green peas and cauliflower.
3. Boil the veggies on a high flame for about 5 mins.
4. After 5 mins, add in the cleaned spinach leaves and cook for another 2 mins.
5. Turn off the stove and strain the vegetables. Keep the vegetable stock aside for later use.

To make Nizami Handi:

1. Add ghee and butter to a pan. Put in the whole spices (refer to the ingredients list above).
2. Saute and add onions & green chilies.
3. Once the onions are golden brown in colour, add the ginger garlic paste.
4. Mix it well and tomatoes. Cook for 5 mins to make sure they become mushy.
5. Now add salt, turmeric powder, red chili powder, coriander powder, cumin powder and mix it all well.
6. Add the tomato cashew paste and mix well.
7. Use vegetable stock to clean up the remaining paste in the mixer jar. Add it to the pan.
8. Add the cooked vegetables and mix. Add vegetable stock to dilute the curry.
9. Add the paneer cubes and simmer for 5 mins.
10. Add the crushed kasuri methi leaves, fresh cream and chopped coriander leaves.
11. Mix well and garnish with some coriander leaves, slices almonds and cashewnuts.
12. Flavourful Nizami Handi is ready to be served hot with roti or phulkas with lemons and onions by the side.

Happy cooking with HomeCooking show.

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