veg nizami handi recipe | how to make veg hyderabadi nizami handi

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this post is also available in ಕನ್ನಡ (Kannada), and हिन्दी (Hindi)

veg nizami handi recipe | how to make veg hyderabadi nizami handi with detailed photo and video recipe. perhaps one of the creamiest and royal indian curry recipes made with a combination of veggies and spices. it is super-rich, creamy and more importantly loaded with vegetables which makes it one of the perfect curries for any meal. traditionally it is made with a combination of meat and vegetables prepared with a makhani sauce, but this is a vegetarian version of it.
veg nizami handi recipe veg nizami handi recipe | how to make veg hyderabadi nizami handi with step by step photo and video recipe. curry or sabzi recipes are one of the important recipes for most of the meals across india. there are some generic and all-purpose curry recipes practised all over india, and then some region-specific but has gained the attention of all over the mass. one such recipe is the hyderabadi veg nizami handi recipe known for its spice, creaminess and combination of vegetables.

well, to begin with, many would think what could be the speciality of this recipe. or you may think it is just another curry with a fancy and royal name to it. to be honest, it is one of the unique recipes which has a combination of many curry recipes in it. firstly, the use of makhani sauce is very similar to the popular punjabi curries recipe. secondly, the use of spinach or palak is something unconventional in an onion and tomato gravy base curry. lastly, the use of multiple vegetables in this recipe with a creamy gravy base not only makes it healthy but also one of the favourite mixed veg curry recipes.

furthermore, some more additional tips, suggestions and variants to the veg nizami handi recipe. firstly, the choice of vegetables in this recipe is open-ended and you can use a choice of veggies as per your preference. having said that, do not overcrowd it and try to balance the veggies. secondly, the veggies can be either fried or boiled in water to cook vegetables before mixing them with a gravy base. i personally choose the boiling method as it is healthy but deep frying makes it tastier. lastly, if you are a meat eater you may very well add a choice of prefered meat with the veggies. adding meat would make it more authentic and traditional as it is prepared in hyderabad.

finally, i request you to check my other related curry recipes collection with this post of veg nizami handi recipe. it mainly includes my other types of curry recipes like dahi paneer, kathal ki sabji, paneer masala dhaba style, matar chole, drumstick curry, soya chaap masala gravy, paneer butter masala, achari baingan, aloo sabzi for puri, veg jalfrezi. further to these i would also like to mention my other related recipe categories like,

veg nizami handi video recipe:

recipe card for how to make veg hyderabadi nizami handi recipe:

veg nizami handi recipe

veg nizami handi recipe | how to make veg hyderabadi nizami handi

HEBBARS KITCHEN
easy veg nizami handi recipe | how to make veg hyderabadi nizami handi
5 from 2 votes
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course curry
Cuisine hyderabadi
Servings 5 Servings
Calories 249 kcal


Ingredients
 

for makhani gravy:

  • 1 tsp butter
  • 2 tsp oil
  • 1 bay leaf
  • 3 pods cardamom
  • 1 inch cinnamon
  • 5 cloves
  • 2 tomato (cubed)
  • ¼ cup cashew
  • 2 clove garlic
  • 1 inch ginger
  • ½ tsp chilli powder
  • ½ tsp salt
  • 1 cup water

for boiling vegetables:

  • water (for boiling)
  • 1 tsp salt
  • 20 florets gobi / cauliflower
  • 1 carrot (chopped)
  • 10 beans (chopped)
  • ½ cup peas
  • 1 cup palak / spinach (chopped)

for nizami curry:

  • 2 tbsp oil
  • 1 tbsp ghee
  • 1 bay leaf
  • 2 pods black cardamom
  • 1 inch cinnamon
  • 1 tsp cumin
  • ½ tsp ajwain / carom seeds
  • 1 onion (finely chopped)
  • 1 tsp ginger garlic paste
  • ½ tsp turmeric
  • 1 tsp chilli powder
  • 1 tsp coriander powder
  • ½ tsp cumin powder
  • 1 tomato (chopped)
  • 1 tsp salt
  • 1 cup water
  • 1 chilli (slit)
  • 15 cubes paneer
  • ¼ cup cream
  • 1 tsp sugar
  • 1 tsp kasuri methi (crushed)
  • ¼ tsp garam masala
  • 2 tbsp coriander (finely chopped)

Instructions
 

how to make restaurant-style makhani gravy:

  • firstly, in pan heat 1 tsp butter and 2 tsp oil.
  • add 1 bay leaf, 3 pods cardamom, 1 inch cinnamon and 5 cloves. saute until the spices turn aromatic.
  • now add 2 tomato, ¼ cup cashew, 2 clove garlic, 1 inch ginger, ½ tsp chilli powder and ½ tsp salt.
  • saute for a minute or until the tomato shrinks slightly.
  • further add 1 cup water, cover and boil for 5 minutes or until tomatoes are cooked well.
  • cool completely, and blend to smooth paste. keep aside.

how to boil vegetables:

  • firstly, in a large vessel take hot water, add 1 tsp salt and get to a boil.
  • add 20 florets gobi, 1 carrot and boil for 2 minutes.
  • now add 10 beans, ½ cup peas and 1 cup palak.
  • stir and get to a boil. do not over the vegetables as they turn mushy.
  • drain off the vegetables and keep them aside. you can use leftover water as veg stock to prepare soup or use to knead the dough.

how to make nizami curry:

  • firstly, in a large kadai heat 2 tbsp oil and 1 tbsp ghee.
  • add 1 bay leaf, 2 pods black cardamom, 1 inch cinnamon, 1 tsp cumin and ½ tsp ajwain.
  • saute until the spices turn aromatic.
  • now add 1 onion, 1 tsp ginger garlic paste and saute until the onions turn golden brown.
  • further add ½ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder. saute until the spices turn aromatic.
  • add 1 tomato and saute until the tomato turns soft and mushy.
  • additionally, add prepared makhani gravy and 1 tsp salt.
  • stir and cook until the oil separates from the gravy.
  • now add boiled vegetables and mix coating the gravy well.
  • further, add 1 cup water and 1 chilli. mix well adjusting the consistency as required.
  • also, add 15 cubes of paneer and ¼ cup cream. mix well combing everything well.
  • cover and simmer for 5 minutes, or until the flavours are absorbed well.
  • now add 1 tsp sugar, 1 tsp kasuri methi, ¼ tsp garam masala and 2 tbsp coriander. mix well.
  • finally, enjoy nizami handi with roti or naan.

Nutrition

Calories: 249kcalCarbohydrates: 16gProtein: 5gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 28mgSodium: 1210mgPotassium: 464mgFiber: 4gSugar: 6gVitamin A: 3287IUVitamin C: 37mgCalcium: 84mgIron: 2mg


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how to make veg nizami handi with step by step photo:

how to make restaurant-style makhani gravy:

  1. firstly, in pan heat 1 tsp butter and 2 tsp oil.
  2. add 1 bay leaf, 3 pods cardamom, 1 inch cinnamon and 5 cloves. saute until the spices turn aromatic.
  3. now add 2 tomato, ¼ cup cashew, 2 clove garlic, 1 inch ginger, ½ tsp chilli powder and ½ tsp salt.
  4. saute for a minute or until the tomato shrinks slightly.
  5. further add 1 cup water, cover and boil for 5 minutes or until tomatoes are cooked well.
  6. cool completely, and blend to smooth paste. keep aside.

how to boil vegetables:

  1. firstly, in a large vessel take hot water, add 1 tsp salt and get to a boil.
  2. add 20 florets gobi, 1 carrot and boil for 2 minutes.
  3. now add 10 beans, ½ cup peas and 1 cup palak.
  4. stir and get to a boil. do not over the vegetables as they turn mushy.
  5. drain off the vegetables and keep them aside. you can use leftover water as veg stock to prepare soup or use to knead the dough.

how to make nizami curry:

  1. firstly, in a large kadai heat 2 tbsp oil and 1 tbsp ghee.
  2. add 1 bay leaf, 2 pods black cardamom, 1 inch cinnamon, 1 tsp cumin and ½ tsp ajwain.
  3. saute until the spices turn aromatic.
  4. now add 1 onion, 1 tsp ginger garlic paste and saute until the onions turn golden brown.
  5. further add ½ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder. saute until the spices turn aromatic.
  6. add 1 tomato and saute until the tomato turns soft and mushy.
  7. additionally, add prepared makhani gravy and 1 tsp salt.
  8. stir and cook until the oil separates from the gravy.
  9. now add boiled vegetables and mix coating the gravy well.
  10. further, add 1 cup water and 1 chilli. mix well adjusting the consistency as required.
  11. also, add 15 cubes of paneer and ¼ cup cream. mix well combine everything well.
  12. cover and simmer for 5 minutes, or until the flavours are absorbed well.
  13. now add 1 tsp sugar, 1 tsp kasuri methi, ¼ tsp garam masala and 2 tbsp coriander. mix well.
  14. finally, enjoy nizami handi with roti or naan.
    how to make veg hyderabadi nizami handi

notes:

  • firstly, adding cream and cashew will enhance the flavour and makes gravy rich and creamy.
  • also, you can add vegetables of your choice to make it nutritious.
  • additionally, adding sugar at the end will balance the tanginess of tomatoes.
  • finally, nizami handi recipe tastes great when served creamy.

this post is also available in ಕನ್ನಡ (Kannada), and हिन्दी (Hindi)