Hyderabadi Shahi Mixed Vegetable Curry Recipe
Description:
Hyderabadi Shahi Mixed Vegetable Curry is a flavorful and rich gravy dish that combines a variety of vegetables. It is spicy and full of flavor, with an added richness from almond paste, which enhances the taste. This dish is perfect for a fulfilling lunch.
Cuisine: Hyderabadi
Course: Lunch
Diet: Vegetarian
Ingredients:
- 12 small potatoes (boiled, peeled, and halved)
- 1/4 cup green peas
- 2 carrots (chopped)
- 10 green beans (chopped)
- 1 red bell pepper (chopped)
- 1 yellow bell pepper (chopped)
- 2 tbsp raisins
- 1/4 cup tomato puree
- 1 onion (finely chopped)
- 3 garlic cloves
- 1-inch ginger
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1 tsp garam masala powder
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 1 bay leaf
- 3 tbsp cashews
- 3 tbsp cream
- 2 sprigs fresh coriander (finely chopped)
- Salt to taste
- Oil as required
Preparation Time: 30 minutes
Cooking Time: 40 minutes
Instructions:
- Prepare the vegetables: Start by chopping all the vegetables. In a pressure cooker, add the potatoes along with water and salt. Cook for 3 whistles. Once the pressure releases, peel and halve the potatoes. Set them aside.
- Steam the vegetables: Steam the carrots, green beans, and peas (except for the bell peppers) for about 5 minutes. Set aside.
- Make the onion paste: In a pan, heat oil and sauté the onion, ginger, and garlic until the onion softens. Let it cool down, then grind it into a smooth paste.
- Prepare tomato puree and cashew paste: Make a puree of the tomatoes and set aside. Blend the cashews with a little water to form a smooth paste and set it aside.
- Cook the curry base: In a pan, heat oil and sauté the red and yellow bell peppers until soft. Add the onion-ginger-garlic paste, bay leaf, and turmeric powder. Cook for 3-4 minutes.
- Spice it up: Add the tomato puree, red chili powder, coriander powder, cumin powder, garam masala, and salt. Mix well and cook until the oil separates from the masala.
- Add vegetables: Add the boiled potatoes and steamed vegetables to the curry. Add a little water and let it cook on low heat for 5 minutes.
- Finish the curry: Stir in the cashew paste and cream, and cook for another 3-4 minutes. Adjust the salt and mix well.
- Garnish and serve: Turn off the heat and garnish with fresh coriander. Serve the Hyderabadi Shahi Mixed Vegetable Curry with a side of tomato, onion, and cucumber raita and tawa paratha.
Enjoy this royal Hyderabadi dish that brings together the richness of cashews, cream, and a variety of vegetables in a delightful curry!
