Veg Handi with Khasta Ajwaini Lachcha Paratha

Serves 4
Hands-on time 40 min
Oven time 50-55 min

Preparation time: 45 minutes
Cooking time: 60 minutes
Servings: 2-3

Veg Handi is a famous North Indian mildly spiced dish, usually either onion-tomato or almond-cashew nut gravy, and flavored with fresh spices. This rich, creamy and versatile meal makes a perfect treat for vegetarians and its best served with Ajwaini Lachcha Paratha.

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Ingredients for Ajwaini Lachcha Paratha:

  • 200g whole-wheat Elephant Atta flour
  • 1 tsp ajwain seeds (also known as carom or lovage seeds)
  • 1 tbsp coriander leaves, finely chopped
  • 1 tbsp oil
  • 150 ml water for kneading the dough
  • Ghee or oil for frying, as needed
  • Salt to taste

Ingredients to make Veg Handi:

  • ¼ cup of cauliflower florets, blanched
  • ¼ cup of French beans, cut in ¾ inch of length, blanched
  • ¼ cup of diced potatoes in ¾ inch cubes, boiled (not over boiled)
  • ¼ cup of green peas, blanched
  • ¼ cup of carrots, cut into ¾ inch of length, blanched
  • ¼ cup of capsicum, cut into strips
  • ¼ cup of baby corn cut in ¾ inch of length
  • 100g paneer, cut into ½ inch cubes
  • 1 green chili, finely chopped
  • ¾ tsp of garlic paste
  • ¾ tsp of ginger paste
  • 1 small onion, finely chopped
  • ½ cup tomatoes, very finely chopped
  • 1 tbsp tomato puree
  • 2 tbsp cashew nut paste
  • 1 tbsp yoghurt, whisked well
  • 2 tbsp fresh cream
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • ¼ tsp turmeric powder
  • ½ tsp garam masala powder
  • ½ tsp kasuri methi
  • 1 bay leaf
  • ½ inch cinnamon stick
  • 2 to 3 green cardamoms
  • ½ tsp sugar
  • 1 tsp cumin seeds
  • 2 tbsp butter
  • 1 tbsp oil
  • Salt to taste
  • Coriander leaves for garnish, as preferred.

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Method to make Lachcha Paratha:

01. In a large bowl, add flour, ajwain seeds, salt, coriander leaves, oil and mix it well. Then, gradually add water and knead it into soft and smooth dough.

02. Cover the dough with a damp cloth and allow it to rest for 20 minutes.

03. Once the dough is rested well, divide the dough into 4-5 equal sized balls

04. Now, heat the griddle.

05. Take a one dough ball, lightly dust it with flour and roll it out into a thin disc of approx. 10-12 inch. Generously brush with the oil.

06. Now, from one side start pleating the disc like a paper fan. Roll the pleated dough, tucking the end below in the centre to seal and form a swiss roll. Repeat the same with all the balls.

07. Take one roll and roll it out into Lachcha Paratha or 6-7 inch.

08. Put it on hot griddle and cook from the sides until brown spots appear. Brush with ghee or oil and fry until crisp and flaky. Take it off the heat and carefully crush them between the palms to separate the layers.

09 Khasta Lachcha Paratha is ready to be served.

Method to make Veg Handi:

01. In a deep pan or handi melt the butter and add the oil.

02. Add bay leaf, cinnamon stick, cardamom and cumin seeds. Fry them for few a seconds. Then, add finely chopped onions, green chilies, salt and saute until soft and pink. Add ginger and garlic paste, cook for another few seconds. Then add chopped tomatoes and fry for 2 to 3 minutes or until tomatoes are soft.

03. Then, add the chili, coriander and the turmeric powder, stir it well. Add 2 tablespoons of water and cook the masalas for 2 minutes or until it starts releasing oil.

04. Add tomato puree, cashew nut paste and mix well. Now add all the blanched veggies and toss them well. Add water depending upon the consistency of the gravy you need. We recommend adding approx. ½ cup of water.

05. Once the vegetables are mixed well with the masalas, cover the pan and cook for additional 4 to 5 minutes.

06. Now, mix together the yoghurt with the cream. Transfer the mixture, garam masala powder and sugar to the pan. Cook for another minute. Lastly add paneer and kasuri methi, stir it well. Cover it with the lid and switch off the gas. Let it rest for about 5 minutes.

07. Veg Handi is ready to be served. Garnish it with chopped coriander leaves and serve hot with Ajwaini Lachcha Paratha.

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