Nizami Handi
A medley of vegetables cooked in a rich, creamy cashew-based yellow gravy.
About this dish
Nizami Handi is the pinnacle of Hyderabadi vegetarian cuisine, reflecting the opulent lifestyle of the Nizams. It is a slow-cooked vegetable melange defined by its 'Mughlai' influence, using cashews and cream to create a velvety yellow sauce. Unlike street-side mixed veg, this dish is subtle, fragrant with saffron, and traditionally cooked in a wide-mouthed clay pot (Handi).
Ingredients
The Vegetables
- 1 cup Cauliflower florets, blanched
- 1/2 cup Carrots, diced
- 1/2 cup French beans, cut into 1-inch pieces
- 1/2 cup Green peas
- 1 large Potato, cubed and parboiled
Royal Gravy Base
- 1/2 cup Cashew nuts, soaked and ground to a fine paste
- 2 large Onions, boiled and ground to a white paste
- 1/2 cup Tomato puree, fresh
- 1/4 cup Heavy cream
- 1 tsp Ginger-garlic paste
- Pinch of Saffron soaked in 2 tbsp warm milk
Seasoning & Finish
- 2 tbsp Ghee
- 1 tsp Turmeric powder (for the yellow hue)
- 1 tsp Kasuri methi (dried fenugreek leaves)
- 1/2 tsp Cardamom powder
- Salt to taste
Method
- 1
Prepare the veg
Blanch the cauliflower, carrots, and beans in salted boiling water for 3-4 minutes until crisp-tender. Drain and shock in cold water to preserve the vibrant colors.
- 2
Sauté the onion paste
Heat ghee in a handi. Add the boiled onion paste and ginger-garlic paste. Cook on medium heat for 5-6 minutes until the raw aroma disappears, but ensure the paste does not brown; it should stay pale.
- 3
Build the base
Add the tomato puree and turmeric. Cook until the ghee starts to separate from the edges of the tomato-onion mixture.
- 4
Incorporate cashews
Lower the heat and stir in the cashew paste. It is vital to stir continuously as cashew paste tends to stick to the bottom of the pot and burn quickly.
- 5
Simmer the vegetables
Fold in the blanched vegetables and peas. Add half a cup of water or vegetable stock to adjust the consistency. Cover and simmer for 8-10 minutes on low heat.
- 6
Add the aromatics
Stir in the salt, cardamom powder, and the saffron-infused milk. The saffron will provide a delicate aroma and a royal golden tint.
- 7
Creamy finish
Crush the kasuri methi between your palms and sprinkle it over the curry. Pour in the heavy cream and stir gently to combine.
- 8
Final Dum
Cover the pot with a tight lid and let it cook on the lowest possible flame (or a tawa) for 5 minutes to let the flavors meld together.
Notes & variations
- Boiling the onions before grinding removes their pungent sulfurous smell, essential for this delicate gravy.
- Do not overcook the vegetables; they should have a slight bite rather than being mushy.
- You can add paneer cubes or button mushrooms for extra texture.
- If the gravy becomes too thick, thin it with a little warm milk instead of water.
Serve with
Serve with Butter Naan, Garlic Kulcha, or a fragrant Saffron Pulao.
Cook's note
Use a heavy-bottomed pot to prevent the cashew-rich gravy from scorching.