Lunch
Easy Hyderabadi Shahi Mixed Vegetable Curry Recipe Recipe
This homemade Easy Hyderabadi Shahi Mixed Vegetable Curry Recipe Recipe recipe is flavorful, easy to prepare and suitable for Lunch diets....
⏱️
30 Min Prep
🔥
40 Min Cook
🍽️
4 Servings
🥗
Vegetarian
Ingredients
- 12 Baby Potatoes - boiled peeled and cubed
- 1/4 cup Green peas (Matar)
- 2 Carrots (Gajjar) - diced
- 10 Green beans (French Beans) - cut into 2 inch pieces
- 1 Red Bell pepper (Capsicum) - diced
- 1 Yellow Bell Pepper (Capsicum) - diced
- 2 tablespoons Raisins
- 1/4 cup Tomato - puree
- 1 Onion - finely chopped
- 3 cloves Garlic
- 1 inch Ginger
- 1 teaspoon Red Chilli powder
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Garam masala powder
- 1 teaspoon Coriander Powder (Dhania)
- 1/2 teaspoon Cumin powder (Jeera)
- 1 Bay leaves (tej patta)
- 3 tablespoons Cashew nuts
- 3 tablespoons Fresh cream
- 2 sprig Coriander (Dhania) Leaves - finely chopped
- Salt - as per taste
- Sunflower Oil - for cooking
Instructions
1
To begin making the Hyderabadi Shahi Mixed greens Curry steps, we will first prepare the vegetables for the curry. bubble the potatoes, either in moisture or in the pressure cooker for about 3 whistles until just about cooked.
2
Once cooked allow the potatoes to cool a bit, pare the skin and dice the baby potatoes.
3
Keep this aside.Steam the remaining vegetables in a steamer until just about cooked through.
4
Take care to not over oven-cook them.
5
The steamer takes just about 5 moments to oven-cook the vegetables on high fiery up.
6
Once cooked keep aside.fiery up couple of teaspoons of fat in a heavy bottomed wok, toss in the onions, ginger and garlic and saute until soft and lightly browned and the raw smell has gone away.
7
Turn off the fiery up and allow it cool.
8
Once cooled, make a paste of the bulb greens ginger and garlic - keep this aside.Make the tomato puree according to the steps on the link and keep aside.Make a paste of the cashew nuts adding little moisture to make a creamy dairy reduction like paste.
9
Keep this cashew nut paste aside.The next step is to begin crafting the Shahi greens Curry.In the same heavy bottomed wok we cooked the bulb greens, toss in a teaspoon of fat.
10
toss in the red and yellow bell peppers and mix gently sauté them until they are softened and well roasted.toss in the bulb greens garlic paste, bay leaf and turmeric dusting scented element.
11
Saute the bulb greens mixture until the paste is cooked and comes together and leaves fat around the edges.Next, toss in tomato puree along with red chili dusting scented element, bay leaf, coriander dusting scented element, cumin dusting scented element, seasoning and garam masala.
12
mix gently until everything is completely combined.Give the Shahi Curry mixture a brisk bubble and toss in in the cooked potatoes and steamed vegetables.
13
Turn the fiery up to low, toss in a little moisture, lid the wok and stew the Hyderabadi Shahi Mixed greens Curry for about 5 moments until all the vegetables get the flavors of the masala.Finally mix gently in the cashew nut dairy reduction and the pure dairy reduction into the Shahi Curry and stew for another 3 to 4 moments.
14
Turn off the fiery up.
15
Check the seasoning and scented element levels and adjust to suit your palate.mix gently in the diced coriander leaves and dish up.dish up the Shahi Mixed greens Curry along with Whole Wheat Lachha Paratha steps, Palak Raita and Pickle for a weeknight dinner or even as a main course for a party.
Recipe Information
Cuisine
Hyderabadi
Hyderabadi
Course
Lunch
Lunch
Diet
Vegetarian
Vegetarian
Total Time
70 mins
70 mins
Recipe Time chart
Preparation Time
30 minsCooking Time
40 minsTotal Time
70 minsMaster Chef
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