Deewan-E-Handi - Mix Vegetable Curry

diwani handi

Mixed Vegetable Curry or Diwani Handi is full of flavor prepared from fresh vegetables cooked in simple regular spices. The cashew nuts and melon seeds paste blended with milk into a fine paste being an important ingredient in Diwani Handi, results to the sweetish, and spicy creamy gravy. The garam masala and coriander leaves adding finally gives the curry,  taste and aroma that engulf your taste buds. 

Previously, blogged on the similar terms of Mixed Vegetable Curry, called Mixed vegetable kurma, where coconut milk is added for the gravy. The ingredients may be similar but the method of cooking both the curries is different, so also the taste and flavor varied differently. Diwani Handi, the Nawabi name given to the dish, is truly a North-Indian dish. 

mixed vegetable curry
Vegetable varieties chopped for Mix Veg Curry - Diwani Handi


1. Fresh Vegetables - 2 cups (Carrots, brinjals, potato, peas, french beans, cauliflower, capsicum, broad beans)
2. Ginger and garlic paste - 2 tsp.
3. Onions - 2 no.
4. Tomatoes - 2 no.
5. Cashew nuts and melon seeds - 2 tbsp.
6. Turmeric - 1/4th tsp.
7. Coriander powder - 2 tbsp.
8. Chilly powder - 1 tbsp.
9. Garam masala - 1/2 tsp.
10. Green Chilies - 2 nos. Split into half
11. Salt to taste
12. Oil - 2 tbsp.

Cooking Method:

1. Soak the melon seeds and cashew nuts in milk.

2. Parboil the all the vegetable like potato, peas, french beans, broad beans, cauliflower florets and carrots with some salt. Do not parboil the capsicums and brinjals as these vegetables take less time to cook.

3. In the meanwhile, chop onions and tomatoes separately and grind into coarse paste. Heat oil in a thick bottomed pan, add cumin seeds, followed by ginger and garlic paste,. Saute for a minute adding onion paste and cook this in absolutely low flame until oil leaves to the sides. Slowly drop in tomato paste too and cook the same along with onions until the water in tomatoes gets absorbed adding salt.

4. Now add in capsicum and brinjal pieces to this and give it a stir. Add the parboiled vegetables to this without the water. Reserve the strained water for later use.

5. In the meanwhile, lets now make a paste of melon and cashew nut, along with milk it is soaking in. Keep it aside.

6. Now add turmeric, chilly powder, coriander powder to the vegetable, which is getting cooked giving it a thorough stir and allow the spices sit there for around 3 to 4 minutes. Add the reserved water along with the blended cashew and melon paste and cook the curry until the consistency you need. 

6. Finally add garam masala, green chilies and coriander leaves. Serve this yummy and spicy curry with all the vegetable flavors with Indian bread of your choice like Rotis, Phulkas, Naan, Poori and Kulchas. 

lunch menu vegetable