Hyderabadi Shahi Mixed Vegetable Curry

Hyderabadi Shahi Mixed Vegetable Curry or Hyderabadi Mixed Veg Korma is a creamy, spicy and delicious main course recipe. This mixed vegetable curry perfectly fits with roti, naan, paratha or any flavored rice like jeera rice, bagara khana, etc. Shahi recipe of Hyderabadi style mixed vegetable curry is absolutely delicious and finger-lickingly good. Do give this a try!

Best Indian Vegetarian Curry Recipe

The mixed vegetable curry recipe, which I am going to share with you today is a gem of Hyderabadi Cuisine. Coming from the kitchens of khansamas (royal chefs), this Hyderabadi Nawabi Korma recipe is velvety soft, full of aromatic and rich in flavor.

Seasonal Melody

Some recipes are not seasonal and we crave for them every time. This shahi vegetable korma is one such recipe. You can make this curry in any season without any reason. Crazy weekday or lazy weekend, pamper yourself or your loved ones by making this creamy and spicy vegetable korma recipe.

Mixed Veg Khurma

Hyderabadi Shahi Mixed Veg Khurma is my personal favourite recipe. In this recipe, veggies are steamed or boiled and added to rich and creamy gravy made with nutty brown onion paste. Garam masala, roasted coriander and cumin powders blend together and leaves lingering aroma in the curry. This Hyderabadi Veg Korma is perfect balance of taste, aroma, spice and flavour.

FAQs,

Which vegetables are best for making this Khorma?

Generally, vegetables like Potatoes, Carrots, Green Peas, French Beans, Capsicum are used in making any Indian mixed vegetable-based curry recipe.

You can also try adding Cauliflower, Sweet Corn, Baby Corn, etc;

I sometimes add pan fried paneer cubes or boiled soya chunks (meal maker) to this curry.

Can I make this Mixed Veg Khurma Vegan?

Absolutely, you can make this vegan by adding thick coconut milk, instead of curd.

Whenever, coconut milk is available in my pantry, I use it instead of curd.

Coconut milk will give lacy texture and bring delicate taste in the recipe.

What is the difference between Korma and Curry?

Khorma (Korma | Qorma | Khurma) is more stylish name for Indian Curry. Mostly Nawabi and Mughlai gravy-based curries are called Khorma.

Whereas curry is mostly referred to any South Asian recipe which is spiced with herbs, spices and masalas.

Can I use almonds instead of cashews?

Yes, you can use roasted almond paste instead of cashew nut paste. The recipe to make almond paste is same as cashew nut paste.

You can even make a paste by roasting half of almonds and half of cashews. For low-fat version, you can use melon seeds too.

NOTE: Before roasting the almonds, taste them. Sometimes almonds will be bitter and this will impart bitter taste to the recipe.

Must-Try Hyderabadi Recipes:

Badam ka Harira

Bagare Tamatar

Chicken Tahari

Hyderabadi Chobe ki Puri

Mirchi ka Salan

Meethi Dal

Lubna’s Tips to make The Best Shahi Vegetable Korma Recipe

For any recipe to look good, the cutting and chopping of ingredients in the recipe play a major role. Be creative and cut the vegetables to make the curry look appealing.

I used baby potatoes in this recipe, as they were handy. You can use normal potatoes too. Cut them into big cubes.

Fresh vegetables and freshly ground masalas play a major role in making this recipe.

If you are in hurry, then you can boil, onions, tomatoes and cashews in boiling water for 8-10 minutes. Then, drain the water and grind these to make a fine paste. Use this paste to make gravy.

If I am making this on any special occasions, then I use cream. But if I am making this on weekday or weekend, I generally use half cup of milk.

You can skip cream or milk if you are vegan and can use thick coconut milk.

Brown Onion Paste

Ingredients:

• 2 Onions, finely sliced
• ½ tbsp. Sugar
• Oil

How to make Brown Onion Paste

• In a cooking pan, add oil and to this add sliced onions. When the onions start to turn transparent, add sugar.
• This will help in caramelizing onions. Fry on medium until sliced onions are nice golden brown.
• Drain on to kitchen tissue and grind to fine paste. You can store this paste in dry airtight container in refrigerator for 15 days.

Homemade Tomato Puree Recipe

Ingredients:

• 3 Tomatoes

How to make Tomato Puree at Home

• Bring water to boil. In the meantime, wash the tomatoes and cut the eyes.
• Then make a cross mark on top side of tomatoes and add these to boiling water.
• Boil for 3-4 minutes or until skin of tomatoes starts to come off.
• Turn off the flame and drain water. Dip the tomatoes in cold water for 3-4 minutes or until you can handle in your hand.
• Now gently peel off the skin of tomatoes and chop. Grind chopped tomatoes to fine paste. (I discard the seeds and grind only the pulp.)
• You can also store this in clean and dry airtight container. Stays fresh for 10 days, if stored under proper conditions.

Roasted Cashew Nut Paste

Ingredients:

• 10-15 Cashew Nuts

How to make Cashew Nut Paste for ‘Indian Curries’

• In a heavy bottom pan add 10 cashews and dry roast on low flame.
• Toss till cashews turn nice light brown. Upon turning light brown, remove and leave to cool.
• Grind to smooth paste with 2-3 tbsp. of water or milk.
• You can make this in abundance and can store in a dry airtight container in refrigerator. This will stay fresh for 10-15 days.

Yield: 6

Hyderababi Shahi Mixed Vegetable Curry

Print

Hyderababi Shahi Mixed Vegetable Curry is spicy , creamy and delicious medley of vegetables, spices and masalas. You can easily serve this as side dish with any indian style bread and flavoured rice like jeera rice, bagara khana, pulao, etc.

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Ingredients

• 10-12 Baby Potatoes, peeled and cubed
• ½ cup Green peas, I used frozen ones
• 2 medium sized Carrots, cubed
• 6 French Beans, cut into 2 inch pieces
• 1 Red Capsicum, cubed
• 1 Yellow Capsicum, cubed
• 2 Green Chillies
• 6 Raisins
• 2 tbsp. Tomato puree
• 2 tbsp. brown Onion paste
• 1 tbsp. roasted Cashew paste
• 1½ tbsp. Ginger-Garlic paste
• 2 tbsp. Red chili powder
• ½ tbsp. Turmeric powder
• 1 tbsp. Garam Masala
• ½ tbsp. roasted Coriander powder
• ¼ tbsp. roasted Cumin powder
• ½ tbsp. Shahi Jeera
• 1 Bay leaf
• ½ cup beaten Curd | Yogurt
• ½ tbsp. Chickpea flour | Besan
• 2-3 tbsp. fresh Cream
• 2 tbsp. fresh minced Coriander leaves
• 5-6 Mint leaves, optional
• Salt
• Oil

Instructions

How to make Hyderababi Shahi Mixed Vegetable Curry

Step 1: Boiling | Steaming Vegetables

1. Add enough water to a cooking pot and to this add baby potatoes, cubed carrots, green peas and french beans along with two pinches of salt.
2. Cook till vegetables turn soft not mushy. Drain off the water from vegetables and set aside.
3. Alternatively, you can steam the vegetables in steamer or microwave.

Step 2: Sautéing Vegetables

1. Add oil to pan and gently sauté the boiled vegetables until they turn ice crisp and edges starts to turn brown.
2. Now add in chopped red and yellow bell peppers. Sauté till chopped capsicum turn soft.
3. Using a slotted spoon, remove the vegetables from pan on to a plate.

Step 3: Making Gravy

1. In the remaining oil (if needed add 1 tbsp. oil) add shahi jeera and bay leaf.
2. Sauté for a minute and add brown onion paste. Fry on low flame for 1-2 minutes.
3. Now add tomato puree along with red chili powder, turmeric powder, roasted coriander powder, roasted cumin powder, salt and garam masala.
4. Stir and add roasted cashew paste. Cook by stirring occasionally until oil starts to leave sides.

Step 4: Adding Vegetables

1. Now add above sautéed vegetables and using a wooden spoon gently coat the vegetables with the masala.
2. Add ¾ cup of water and let the curry cook. Cover it with a lid and leave for 10 minutes.
3. In a bowl mix beaten curd and chickpea flour. Add this above gravy along with raisins.
4. Cook on low flame for 5-6 minutes. Stir occasionally.

Step 5: Garnishing

1. Check for salt, add if needed. Lower the flame and add fresh cream.
2. Garnish with fresh minced coriander leaves and mint leaves.
3. Turn off the flame and serve hot with any flavoured rice or roti.
4. Add love to make this Hyderabadi Shahi Mixed Vegetables Curry taste ‘Yummy’.

Notes

Lubna’s Serving Suggestions:

Delicious Hyderabadi Shahi Mixed Vegetable Curry can be served with,

Jeera Rice, Bagara Khana, Coconut Rice, Paneer Biryani, Mint Rice, Qubooli, etc.

This can also be served with any Indian breads like,

Poori, Rooti, Phulka, Parotta, Rumali, Sheermal, etc.

Can also be served with any South Indian breakfast recipes like,

Dosa, Appam, Idiyappam, etc.

Lubna’s Perfect Vegetarian Weekend Thali Idea:

Parotta + Shahi Mixed Veg Khurma + Bagara Khana + Kaddu ka Dalcha + Onion Raita + Mango Lassi + Gulab Jamun.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 349Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 21mgSodium: 252mgCarbohydrates: 61gFiber: 7gSugar: 34gProtein: 8g

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