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’.