Handi restaurant, the pioneer in cuisines from the land of Rajasthan. The cuisines are as old as fire itself. The most striking feature of the interior of the restaurant is the reproduction of traditional Rajasthan. The sophisticated and comfortable ambience reinvents the time of Rajputana discoveries. “Handi” the name itself explains the whole atmosphere of the restaurant. Handi is one of the most traditionally used utensils in history.
The walls of the restaurant are mud painted with some of the very authentic artwork from the core of Rajasthan. It looks very earthy and gives a soothing and calming feel. The wooden ceiling with dim-lit hanging lanterns adds to the beauty of the ambience created by the warm, delicious and mouth-watering dishes. Winters are the most anticipated season for those who love to eat non-veg cuisines. For them ‘Handi’ is the best place to beat these chilly winds with chicken marinated in Indian spices and mouth-watering chicken grilled in charcoal. ‘Handi’ is also very popular for its wide variety of north Indian cuisines.
‘Handi’ gives you an incredible union of delicious food with perfect ambience.
Potatoes have always been a comfort food especially in winters, and Dum Aloo will always have a special place in our hearts. Tiny little potatoes cooked slowly and coated with spice will always be a dish to make us all swoon.
There is a certain extent of soothing calm in this simple dish; a lot of which probably comes from the sweet smell and the warmth of it in the winter time. With the advent of the chilly winter air, this Dum aloo recipe will make your day warm 🙂
Prep time: 10 min
Cook time: 40 min
Main Ingredients: baby potatoes yogurt
- 12-15 baby potatoes, washed, boiled, peeled and prick with fork all over
- 1 tsp cumin seeds
- 1 onion, finely chopped (optional)
- 3/4 cup thick yogurt combined in a tsp of besan
- 1 1/2 tbsps malai/fresh cream/top of milk
- 1/4 tsp turmeric pwd
- 1/2 tsp red chili pwd (adjust)
- 1 tsp coriander pwd
- 1/2 tsp garam masala pwd
- salt to taste
- 1 tbsp coriander leaves for garnish
- 2 tbsps oil
Make a paste:
- 4 green chilies
- 1″ ginger piece
- 1 small tomato (optional)
Make a paste:
- 5-6 cashew nuts, soaked in 2-3 tbsps milk
- Heat half a tbsp of oil in a vessel; add the boiled baby potatoes and saute for 3-4 mts till lightly browned. Remove from vessel and keep aside.
- In the same vessel, add the remaining oil, add the chopped onions and saute for 4 mts or till the onions turn transparent. Add the ground ginger-green chilli-tomato paste and fry further for another 4 mts. Add the chili pwd, turmeric pwd and coriander pwd. Combine well.
- Slowly add the beaten thick yogurt and keep stirring for at least 5-6 mts. Add the sauteed baby potatoes and cook on low to medium heat for 4 mts. Reduce heat, add the ground cashew nut paste and malai and combine. Cook for a mt.
- Add a cup of water, garam masala powder, salt and cook covered on low flame till you get the desired gravy consistency.
- Garnish with fresh coriander leaves and serve with hot rotis, naan, rice or any flavored rice.