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

easy veg nizami handi recipe | how to make veg hyderabadi nizami handi
Course curry
Cuisine hyderabadi
Keyword veg nizami handi recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 5 Servings
Calories 249kcal
Author HEBBARS KITCHEN

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: 249kcal | Carbohydrates: 16g | Protein: 5g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 1210mg | Potassium: 464mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3287IU | Vitamin C: 37mg | Calcium: 84mg | Iron: 2mg