Preparation time
- Total: Approximately 70 minutes
- Preparation: 30 minutes
- Cooking: 40 minutes
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
- To begin making the Hyderabadi Shahi Mixed Vegetable Curry Recipe, we will first prepare the vegetables for the curry
- Boil the potatoes, either in water or in the pressure cooker for about 3 whistles until just about cooked
- Once cooked allow the potatoes to cool a bit, peel the skin and dice the baby potatoes
- Keep this aside
- Steam the remaining vegetables in a steamer until just about cooked through
- Take care to not over cook them
- The steamer takes just about 5 minutes to cook the vegetables on high heat
- Once cooked keep aside
- 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
- Turn off the heat and allow it cool
- Once cooled, make a paste of the onion ginger and garlic - keep this aside
- Make the tomato puree according to the recipe on the link and keep aside
- Make a paste of the cashew nuts adding little water to make a smooth cream like paste
- Keep this cashew nut paste aside
- The next step is to begin cooking the Shahi Vegetable Curry
- In the same heavy bottomed pan we cooked the onion, add a teaspoon of oil
- Add the red and yellow bell peppers and stir fry them until they are softened and well roasted
- Add the onion garlic paste, bay leaf and turmeric powder
- Saute the onion mixture until the paste is cooked and comes together and leaves oil around the edges
- Next, add tomato puree along with red chili powder, bay leaf, coriander powder, cumin powder, salt and garam masala
- Stir until everything is completely combined
- Give the Shahi Curry mixture a brisk boil and add in the cooked potatoes and steamed vegetables
- 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
- Finally stir in the cashew nut cream and the fresh cream into the Shahi Curry and simmer for another 3 to 4 minutes
- Turn off the heat
- Check the salt and spice levels and adjust to suit your taste
- Stir in the chopped coriander leaves and serve
- 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
Other informations
The table below shows servings values and other necessary informations.
- Servings
- Cuisine
- Course
- Diet
- 4
- Hyderabadi
- Lunch
- Vegetarian