Most Famous Hyderabadi Vegetarian Dish | NIZAMI HANDI |Easy Recipe | Novotel Hyderabad

Most Famous Hyderabadi Vegetarian Dish | NIZAMI HANDI |Easy Recipe | Novotel Hyderabad

#HyderabadiCuisine #HyderabadFoodTrail #GourmetOnTheRoad

How to make Nizami Handi, Vegetarian Nizami Handi Recipe. Easy Vegetarian Recipes.

Although Hyderabadi cuisine is known for its richly flavoured meat dishes and kebabs, there are also delicious vegetarian recipes like this Nizami Handi, a mixed vegetable curry enriched with cashew paste, cream and gently flavoured with whole spices. The velvety gravy, and medley of veggies makes this dish a stiff competition to every non-vegetarian counterpart.

Food Lovers’ Editor, Kripal Amanna joins Chef Iqbal at Novotel Hyderabad Convention Center as he makes this rich, aromatic, and gently spiced vegetarian dish made in the ‘Handi’, a traditional wide, heavy-bottomed pot used in Indian cooking. Hence the name of this royal dish!

Indicative recipe for Nizami Handi:
Serves Four
Ingredients:
1 pinch of ajwain or caraway seeds
1 pinch of jeera or cumin seeds
3 onions, chopped
3 tomatoes, chopped
1 tablespoon ginger garlic paste
1 small bunch of spinach, chopped
1 carrot, diced
1 small cauliflower, cut into florets
6 pieces of baby corn, diced
50g of green peas
200g of cashewnut paste
200g of tomato puree
50ml cooking oil
1 teaspoon chilli powder
1 tsp jeera or cumin powder
1 tsp garam masala
1 large pinch of kasuri methi powder (dry fenugreek leaves)
50ml cooking cream
A small handful of chopped coriander to garnish.

Method:
1. Heat the oil in a pan.
2. Add ajwain and whole jeera and stir till fragrant.
3. Add onions and cook until they are translucent.
4. Add the tomatoes.
5. Once the tomatoes are cooked through and the raw flavour is gone, add ginger garlic paste.
6. Once the paste has cooked through, add chilli powder and cumin powder and saute.
7. Add the cashew nut gravy as well as the tomato puree.
8. Add your vegetables along with enough water to submerge them.
9. Let the mixture cook over medium flame until vegetables are tender (10-15 minutes)
10. Finish with fresh cream, kasuri methi powder,and fresh coriander leaves
11. Serve hot with roti or rice.

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