Hyderabadi Shahi Mixed Vegetable Curry Recipe
A vegetarian Hyderabadi recipe with baby potatoes - boiled peeled and cubed, green peas (matar), carrots (gajjar) - diced. Ready in 1h 10m, serves 4.
Curated byKavya Sharma🇮🇳
- 1
To begin making the Hyderabadi Shahi Mixed Vegetable Curry Recipe, we will first prepare the vegetables for the curry
- 2
Boil the potatoes, either in water or in the pressure cooker for about 3 whistles until just about cooked
baby potatoes - boiled peeled and cubed(12) - 3
Once cooked allow the potatoes to cool a bit, peel the skin and dice the baby potatoes
baby potatoes - boiled peeled and cubed(12) - 4
Keep this aside
- 5
Steam the remaining vegetables in a steamer until just about cooked through
- 6
Take care to not over cook them
- 7
The steamer takes just about 5 minutes to cook the vegetables on high heat
- 8
Once cooked keep aside
- 9
Heat couple of teaspoons of oil in a heavy bottomed pan, add the onions, ginger and garlic and saute until soft and lightly browned and the raw smell has gone away
onion - finely chopped(1)cloves garlic(3)inch ginger(1) - 10
Turn off the heat and allow it cool
- 11
Once cooled, make a paste of the onion ginger and garlic - keep this aside
onion - finely chopped(1)cloves garlic(3)inch ginger(1) - 12
Make the tomato puree according to the recipe on the link and keep aside
tomato - puree(1/4 cup) - 13
Make a paste of the cashew nuts adding little water to make a smooth cream like paste
tablespoons cashew nuts(3)tablespoons fresh cream(3) - 14
Keep this cashew nut paste aside
tablespoons cashew nuts(3) - 15
The next step is to begin cooking the Shahi Vegetable Curry
sunflower oil - for cooking - 16
In the same heavy bottomed pan we cooked the onion, add a teaspoon of oil
onion - finely chopped(1) - 17
Add the red and yellow bell peppers and stir fry them until they are softened and well roasted
red bell pepper (capsicum) - diced(1)yellow bell pepper (capsicum) - diced(1) - 18
Add the onion garlic paste, bay leaf and turmeric powder
onion - finely chopped(1)cloves garlic(3)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) - 19
Saute the onion mixture until the paste is cooked and comes together and leaves oil around the edges
onion - finely chopped(1)bay leaves (tej patta)(1)sprig coriander (dhania) leaves - finely chopped(2) - 20
Next, add tomato puree along with red chili powder, bay leaf, coriander powder, cumin powder, salt and garam masala
tomato - puree(1/4 cup)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)sprig coriander (dhania) leaves - finely chopped(2)salt - as per taste - 21
Stir until everything is completely combined
- 22
Give the Shahi Curry mixture a brisk boil and add in the cooked potatoes and steamed vegetables
baby potatoes - boiled peeled and cubed(12) - 23
Turn the heat to low, add a little water, cover the pan and simmer the Hyderabadi Shahi Mixed Vegetable Curry for about 5 minutes until all the vegetables get the flavors of the masala
garam masala powder(1 teaspoon) - 24
Finally stir in the cashew nut cream and the fresh cream into the Shahi Curry and simmer for another 3 to 4 minutes
green beans (french beans) - cut into 2 inch(10 pieces)tablespoons cashew nuts(3)tablespoons fresh cream(3) - 25
Turn off the heat
- 26
Check the salt and spice levels and adjust to suit your taste
salt - as per taste - 27
Stir in the chopped coriander leaves and serve
onion - finely chopped(1)coriander powder (dhania)(1 teaspoon)bay leaves (tej patta)(1)sprig coriander (dhania) leaves - finely chopped(2) - 28
Serve the Shahi Mixed Vegetable Curry along with Whole Wheat Lachha Paratha Recipe, Palak Raita and Pickle for a weeknight dinner or even as a main course for a party
Nutrition Facts
Per serving
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Hyderabadi Shahi Mixed Vegetable Curry Recipe
A vegetarian Hyderabadi recipe with baby potatoes - boiled peeled and cubed, green peas (matar), carrots (gajjar) - diced. Ready in 1h 10m, serves 4.
Curated byKavya Sharma🇮🇳
Directions
28 steps- 1
To begin making the Hyderabadi Shahi Mixed Vegetable Curry Recipe, we will first prepare the vegetables for the curry
- 2
Boil the potatoes, either in water or in the pressure cooker for about 3 whistles until just about cooked
baby potatoes - boiled peeled and cubed(12) - 3
Once cooked allow the potatoes to cool a bit, peel the skin and dice the baby potatoes
baby potatoes - boiled peeled and cubed(12) - 4
Keep this aside
- 5
Steam the remaining vegetables in a steamer until just about cooked through
- 6
Take care to not over cook them
- 7
The steamer takes just about 5 minutes to cook the vegetables on high heat
- 8
Once cooked keep aside
- 9
Heat couple of teaspoons of oil in a heavy bottomed pan, add the onions, ginger and garlic and saute until soft and lightly browned and the raw smell has gone away
onion - finely chopped(1)cloves garlic(3)inch ginger(1) - 10
Turn off the heat and allow it cool
- 11
Once cooled, make a paste of the onion ginger and garlic - keep this aside
onion - finely chopped(1)cloves garlic(3)inch ginger(1) - 12
Make the tomato puree according to the recipe on the link and keep aside
tomato - puree(1/4 cup) - 13
Make a paste of the cashew nuts adding little water to make a smooth cream like paste
tablespoons cashew nuts(3)tablespoons fresh cream(3) - 14
Keep this cashew nut paste aside
tablespoons cashew nuts(3) - 15
The next step is to begin cooking the Shahi Vegetable Curry
sunflower oil - for cooking - 16
In the same heavy bottomed pan we cooked the onion, add a teaspoon of oil
onion - finely chopped(1) - 17
Add the red and yellow bell peppers and stir fry them until they are softened and well roasted
red bell pepper (capsicum) - diced(1)yellow bell pepper (capsicum) - diced(1) - 18
Add the onion garlic paste, bay leaf and turmeric powder
onion - finely chopped(1)cloves garlic(3)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) - 19
Saute the onion mixture until the paste is cooked and comes together and leaves oil around the edges
onion - finely chopped(1)bay leaves (tej patta)(1)sprig coriander (dhania) leaves - finely chopped(2) - 20
Next, add tomato puree along with red chili powder, bay leaf, coriander powder, cumin powder, salt and garam masala
tomato - puree(1/4 cup)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)sprig coriander (dhania) leaves - finely chopped(2)salt - as per taste - 21
Stir until everything is completely combined
- 22
Give the Shahi Curry mixture a brisk boil and add in the cooked potatoes and steamed vegetables
baby potatoes - boiled peeled and cubed(12) - 23
Turn the heat to low, add a little water, cover the pan and simmer the Hyderabadi Shahi Mixed Vegetable Curry for about 5 minutes until all the vegetables get the flavors of the masala
garam masala powder(1 teaspoon) - 24
Finally stir in the cashew nut cream and the fresh cream into the Shahi Curry and simmer for another 3 to 4 minutes
green beans (french beans) - cut into 2 inch(10 pieces)tablespoons cashew nuts(3)tablespoons fresh cream(3) - 25
Turn off the heat
- 26
Check the salt and spice levels and adjust to suit your taste
salt - as per taste - 27
Stir in the chopped coriander leaves and serve
onion - finely chopped(1)coriander powder (dhania)(1 teaspoon)bay leaves (tej patta)(1)sprig coriander (dhania) leaves - finely chopped(2) - 28
Serve the Shahi Mixed Vegetable Curry along with Whole Wheat Lachha Paratha Recipe, Palak Raita and Pickle for a weeknight dinner or even as a main course for a party
About this recipe
A vegetarian Hyderabadi recipe with baby potatoes - boiled peeled and cubed, green peas (matar), carrots (gajjar) - diced. Ready in 1h 10m, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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