Restaurant-Style Veg Handi – Cooked to Perfection in a Tri-Ply Stainless Steel Kadai

Veg Handi – A Creamy, Flavor-Packed Delight

This North Indian curry features a medley of vegetables cooked in a creamy tomato-based gravy, infused with aromatic spices and cashew paste. The tri-ply stainless steel kadai helps retain moisture while giving the dish an authentic, restaurant-style finish.

Prep Time: 15 minutes

Cook Time: 30 minutes

Servings: 4

Ingredients:

For the Cashew Paste:

• 10 cashews (soaked in warm water)
• 2 tbsp milk or water

For the Curry:

• 2 tbsp ghee or oil
• 1 tsp cumin seeds
• 1 bay leaf
• 2 green cardamoms
• 1 onion (finely chopped)
• 1 tsp ginger-garlic paste
• 2 medium tomatoes (pureed)
• ½ tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• ½ tsp garam masala
• ½ cup capsicum (cubed)
• 1 small carrot (chopped)
• ½ cup cauliflower florets
• ½ cup green peas
• ½ cup paneer (cubed)
• ½ cup fresh cream
• 1 tsp kasuri methi (dried fenugreek leaves)
• Salt to taste
• Fresh coriander leaves for garnish

How to Cook Veg Handi in a Tri-Ply Stainless Steel Kadai

Step 1: Prepare the Cashew Paste 

1. Blend soaked cashews with milk or water into a smooth paste.
2. Set aside for a rich, creamy texture in the gravy.

Step 2: Sauté the Aromatics 

1. Heat ghee or oil in a tri-ply stainless steel kadai over medium heat.
2. Add cumin seeds, bay leaf, and cardamoms; sauté for a few seconds.
3. Stir in chopped onions and cook until golden brown.
4. Add ginger-garlic paste, sauté until fragrant.

Step 3: Cook the Gravy 

1. Pour in tomato puree, mix well, and let it cook for 5-6 minutes.
2. Add turmeric, red chili powder, coriander powder, and salt.
3. Cook until the oil separates from the masala, stirring occasionally.

Step 4: Add Vegetables & Paneer 

1. Add carrot, cauliflower, capsicum, and peas.
2. Mix well, cover, and let it simmer for 7-8 minutes until veggies soften.
3. Stir in paneer cubes and gently mix.

Step 5: Creamy & Final Touches 

1. Pour in cashew paste and fresh cream, stirring well to blend flavors.
2. Crush kasuri methi between palms and sprinkle over the curry.
3. Add garam masala, mix, and let it simmer for another 2 minutes.

Step 6: Serve & Enjoy! 

1. Garnish with fresh coriander leaves.
2. Serve hot with butter naan, roti, or jeera rice.

Pro Tip: A tri-ply stainless steel kadai retains moisture better, so you use less oil while keeping the vegetables soft and flavorful.

Why a Tri-Ply Kadai is Best for This Recipe?

✅ Even Heat Distribution – Prevents food from sticking or burning.
✅ Faster Cooking – Saves energy while maintaining authentic flavors.
✅ Healthier Cooking – Uses less oil and retains more nutrients.
✅ Non-Reactive Surface – Preserves the taste of tomatoes and spices.

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Get your premium Tri-Ply Stainless Steel Kadai today!

FAQs About Cooking in a Tri-Ply Kadai

Q1: Can I cook acidic foods like tomatoes in a tri-ply kadai?

✔ Yes! Unlike aluminum or iron cookware, tri-ply stainless steel is non-reactive, so it preserves the taste and nutrients of acidic foods.

Q2: How do I prevent food from sticking?

✔ Preheat the kadai for 1-2 minutes, then add oil/ghee before cooking.

Q3: Is tri-ply stainless steel better than nonstick cookware?

✔ Absolutely! It’s more durable, toxin-free, and doesn’t wear off like nonstick coatings.

🔗 Check out our Stainless Steel Care Guide for maintenance tips!

Final Thoughts

Cooking Veg Handi in a tri-ply stainless steel kadai ensures an authentic taste with a healthier twist. This kadai retains heat efficiently, making every bite rich and flavorful.