Hyderabadi Shahi Mixed Vegetable Curry Recipe
A delicious and royal curry that is packed with fresh vegetables, rich spices, and creamy textures, this Hyderabadi Shahi Mixed Vegetable Curry is perfect for a special meal or even a weeknight dinner. Originating from the royal kitchens of Hyderabad, this dish features an array of colorful vegetables, combined with a flavorful masala base, and is finished with the richness of cashew nut cream and fresh cream. Serve this curry with whole wheat parathas, palak raita, and pickle for a wholesome meal that is sure to impress your family and guests alike.
Ingredients
| Ingredient | Quantity |
|---|---|
| Baby Potatoes | 12 (boiled, peeled, and cubed) |
| Green Peas (Matar) | 1/4 cup |
| Carrots (Gajjar) | 2 (diced) |
| Green Beans (French Beans) | 10 (cut into 2-inch pieces) |
| Red Bell Pepper (Capsicum) | 1 (diced) |
| Yellow Bell Pepper (Capsicum) | 1 (diced) |
| Raisins | 2 tablespoons |
| Tomato Puree | 1/4 cup |
| Onion | 1 (finely chopped) |
| Garlic | 3 cloves |
| Ginger | 1 inch piece |
| Red Chilli Powder | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Garam Masala Powder | 1 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Cumin Powder (Jeera) | 1/2 teaspoon |
| Bay Leaves (Tej Patta) | 2 leaves |
| Cashew Nuts | 3 tablespoons |
| Fresh Cream | 3 tablespoons |
| Coriander Leaves (Dhania) | 2 sprigs (finely chopped) |
| Salt | To taste |
| Sunflower Oil | For cooking |
Preparation Time
30 minutes
Cooking Time
40 minutes
Total Time
70 minutes
Servings
4
Cuisine
Hyderabadi
Course
Lunch
Diet
Vegetarian
Instructions
-
Prepare the Vegetables
Start by boiling the baby potatoes until just tender. You can either use a regular pot or a pressure cooker for this step. If using a pressure cooker, cook for about 3 whistles. Once done, allow the potatoes to cool slightly, peel off the skin, and then cube them. Set aside.For the other vegetables, steam the carrots, green beans, and bell peppers (both red and yellow) until they are just cooked but still slightly crisp. This should take about 5 minutes in a steamer. Be careful not to overcook the vegetables to retain their vibrant colors and textures.
-
Make the Onion-Ginger-Garlic Paste
In a heavy-bottomed pan, heat a couple of teaspoons of oil. Add the finely chopped onions, ginger, and garlic. Sauté them until the onions are soft, translucent, and lightly browned, and the raw aroma of ginger and garlic fades away. Once done, turn off the heat and allow the mixture to cool. After cooling, grind the onion, ginger, and garlic mixture into a smooth paste. Set this aside for later. -
Prepare the Cashew Nut Paste
To make the cashew nut cream, soak the cashew nuts in warm water for about 10 minutes to soften them. Then, grind the cashews into a smooth, creamy paste by adding a little water. Set this paste aside. -
Cook the Shahi Curry Base
In the same pan used to sauté the onion mixture, add 1 teaspoon of oil. Add the diced red and yellow bell peppers and sauté them until they are tender and lightly charred. Stir-fry for about 3-4 minutes.Next, add the prepared onion, garlic, and ginger paste along with the bay leaves and turmeric powder. Cook this mixture until it begins to release oil and comes together as a thick paste, stirring occasionally to prevent burning.
-
Add Tomato Puree and Spice Mix
Stir in the tomato puree along with red chili powder, coriander powder, cumin powder, garam masala, and salt. Mix everything thoroughly and cook the paste until the oil separates from the masala. This may take about 5 minutes. -
Add Vegetables and Simmer
Once the masala is ready, bring the curry to a brisk boil. Add the boiled and diced potatoes along with the steamed vegetables. Reduce the heat to low, add a splash of water to adjust the consistency of the curry, and cover the pan. Let the curry simmer for about 5 minutes, allowing the vegetables to absorb the flavors of the masala. -
Finish the Curry with Cream
Finally, stir in the cashew nut cream and fresh cream to give the curry a rich, silky texture. Let the curry simmer for an additional 3-4 minutes. Taste the curry and adjust the salt and spice levels according to your preference. -
Garnish and Serve
Turn off the heat and stir in the chopped coriander leaves for a fresh, aromatic finish. Serve the Hyderabadi Shahi Mixed Vegetable Curry with whole wheat lachha parathas, palak raita, and a side of pickle for a wholesome and flavorful meal.
Nutritional Information (Approximate per serving)
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 290 kcal |
| Protein | 5 g |
| Carbohydrates | 40 g |
| Fat | 12 g |
| Fiber | 6 g |
| Sugars | 8 g |
| Sodium | 280 mg |
| Potassium | 720 mg |
Serving Suggestions
For a complete meal, pair this Hyderabadi Shahi Mixed Vegetable Curry with whole wheat lachha parathas, a refreshing palak raita, and a tangy pickle. This meal not only offers a burst of flavors but also provides balanced nutrition. Whether it’s a festive gathering or a simple weeknight dinner, this curry is sure to be a crowd-pleaser.
Conclusion
Hyderabadi Shahi Mixed Vegetable Curry is a luxurious, flavorful, and wholesome dish that brings together a variety of vegetables, aromatic spices, and creamy textures. The rich blend of spices like garam masala, coriander, and cumin, combined with the creamy cashew and fresh cream finish, gives this curry its signature royal taste. This dish is perfect for those special occasions when you want to enjoy something indulgent and satisfying, yet easy to prepare.
