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Sabzi handi
Creamy vegetable curry
سبزی ہانڈی (sabzi handi): mixed vegetables in a creamy tomato and yogurt handi
Lahore and Islamabad restaurants send sabzi handi to the table in its own little clay or copper pot, the vegetarian partner to chicken handi on any family dinner order, scooped up with hot naan. Potato, carrot, beans, cauliflower and peas cook in a gently spiced tomato and yogurt masala, then a spoon of cream turns it silky and pale orange. Vegetables thrown in all together go to mush in places and stay hard in others; add them in stages, the slow ones first. Contains milk. Chef's tip: crush a pinch of dried fenugreek leaves (kasuri methi) between your palms over the handi right at the end for the authentic restaurant aroma.
- Total time
- 50 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 3 tbsp vegetable oil or ghee
- 1 tsp cumin seeds
- 1 onionfinely chopped
- 1 tbsp ginger-garlic paste
- 3 tomatoesgrated, skins discarded
- 1 tsp red chilli powder
- ½ tsp ground turmeric
- 1 ½ tsp ground coriander
- 1 tsp salt
- 1 potatopeeled, 2 cm cubes
- 1 carrot1 cm dice
- 3 ½ oz green beanscut into 2 cm lengths
- 7 oz cauliflowersmall florets
- 3 ½ oz frozen peas
- 3 ½ oz plain yogurtwhisked smooth
- ¾ cup water
- ¼ cup single cream
- ½ tsp garam masala
- 2 green chilliesslit
- ⅓ oz fresh coriander (optional)chopped
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Method
0/9 doneStep 1: Heat 3 tbsp vegetable oil or ghee in a heavy pot (a handi or a deep pan) over a medium heat and add 1 tsp cumin seeds; let it crackle for 30 seconds.
1 minStep 2: Add 1 onion and fry, stirring, until golden brown at the edges.
8 minStep 3: Stir in 1 tbsp ginger-garlic paste and fry for a minute until the raw smell goes.
1 minStep 4: Add 3 tomatoes, 1 tsp red chilli powder, ½ tsp ground turmeric, 1 ½ tsp ground coriander and 1 tsp salt. Cook, stirring often, until the masala thickens and oil glistens at the edges.
7 minStep 5: Lower the heat and stir in 3 ½ oz plain yogurt a spoonful at a time so it doesn't split, then cook for 2–3 minutes until it is absorbed.
3 minStep 7: Add 3 ½ oz green beans and 7 oz cauliflower, cover and cook for 7–8 minutes more until a knife slides into the florets with a little resistance.
8 minStep 8: Stir in 3 ½ oz frozen peas, ¼ cup single cream, ½ tsp garam masala and 2 green chillies and simmer uncovered for 3 minutes until the gravy coats the vegetables.
3 minStep 9: Crush 1 tsp dried fenugreek leaves (kasuri methi) over the top, scatter with ⅓ oz fresh coriander and serve in the pot with naan or roti.
Nutrition per serving
- Calories
- 260 kcal
- Protein
- 7 g
- Carbs
- 20 g
- Fat
- 17 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does sabzi handi take?
- About 50 minutes in total: 15 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of vegetable oil or ghee?
- Butter, same amount (keep the heat a little lower, butter burns sooner).
- What can I use instead of cumin seeds?
- Ground cumin, three quarters of the amount (add it with the other ground spices, not to hot oil first).
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