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
- Blend soaked cashews with milk or water into a smooth paste.
- Set aside for a rich, creamy texture in the gravy.
Step 2: Sauté the Aromatics
- Heat ghee or oil in a tri-ply stainless steel kadai over medium heat.
- Add cumin seeds, bay leaf, and cardamoms; sauté for a few seconds.
- Stir in chopped onions and cook until golden brown.
- Add ginger-garlic paste, sauté until fragrant.
Step 3: Cook the Gravy
- Pour in tomato puree, mix well, and let it cook for 5-6 minutes.
- Add turmeric, red chili powder, coriander powder, and salt.
- Cook until the oil separates from the masala, stirring occasionally.
Step 4: Add Vegetables & Paneer
- Add carrot, cauliflower, capsicum, and peas.
- Mix well, cover, and let it simmer for 7-8 minutes until veggies soften.
- Stir in paneer cubes and gently mix.
Step 5: Creamy & Final Touches
- Pour in cashew paste and fresh cream, stirring well to blend flavors.
- Crush kasuri methi between palms and sprinkle over the curry.
- Add garam masala, mix, and let it simmer for another 2 minutes.
Step 6: Serve & Enjoy!
- Garnish with fresh coriander leaves.
- 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.
Want Perfectly Cooked Veg Handi Every Time?
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.