Bhatia Mixed-Veg Handi

About this recipe

A Bhatia celebration vegetable — cauliflower, carrot, peas and potato slow-simmered in a curd-and-tomato gravy with kasuri methi — the dish that appears when there are guests or when an occasion calls for something beyond everyday food. It's richer than everyday Bhatia cooking but still leans on curd rather than cream; the gravy is silky without being heavy. The vegetables are browned first to hold their shape through the long simmer, then allowed to braise gently so the gravy clings to each piece. The gravy base is built carefully: ghee is heated, cumin is crackled, ginger-chilli paste is fried until fragrant. Tomato puree and dry spices — turmeric, chilli, coriander — are cooked until the oil separates from the tomato. Curd is stirred in off heat first, then the pan is returned to heat and the mixture is gently simmered for two minutes so the curd warms without splitting. The vegetables are then added and the pan is covered for a slow cook on low heat for twenty-five minutes. The vegetables — cauliflower florets, carrot cubes, peas and potato — are often pan-fried in ghee before being added to the gravy, which helps them brown and hold their shape. This step is optional but recommended for special meals. Kasuri methi — dried fenugreek leaves — is crumbled and stirred in at the end, bringing a subtle bitterness that lifts the sweet gravy. The finished handi should coat the vegetables in a thick, clinging sauce, not a thin broth. Serve makhani handi alongside hot roti or with jeera rice. It's a show-off dish that's actually simple once you understand the technique. Keeps in the fridge for two days and reheats gently with a splash of water if it thickens.