Hyderabadi Shahi Vegetable Curry Recipe

Name: Hyderabadi Shahi Vegetable Curry Recipe
Yield: 1
Cuisine: Andhra

Recipe By Slurrp

A rich mixed vegetable curry made with cashewnut paste and spices in a tomato gravy.The Hyderabadi Shahi Mixed Vegetable Curry Recipe is a rich gravy dish that has a creamy texture, lots of vegetables, has a spicy taste and is packed with flavors. The addition of almond paste into the recipe adds great flavors and the richness to the Shahi Mixed Vegetable Curry.

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Ingredients For Hyderabadi Shahi Vegetable Curry Recipe

10 Baby potatoes boiled, peeled and halved
0.25 cup Green Peas
2 Carrots diced Nos
2 No.s Green beans cut into inch pieces 10
1 Capsicum diced Nos
2 tablespoon Raisins
0.25 cup Cooked tomato puree
1 Onion finely chopped Nos
3 Garlic chopped cloves
3 Ginger chopped cloves
1 stick Cinnamon inch
3 Cardamom pods
1 teaspoon Red Chilli powder
0.5 teaspoon Turmeric powder
1 teaspoon Garam Masala
1 teaspoon Coriander Powder
0.5 teaspoon Cumin powder
1 Bay leaves torn
3 tablespoon Cashew nut paste
0.25 teaspoon Kasuri methi for garnish
As required Salt
As required Oil

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Directions : Hyderabadi Shahi Vegetable Curry Recipe

STEP 1.1 in a pan add 1 tsp oil, add 2 diced carrots, 10 green beans cut into 2 inch pieces, 1 capsicum diced,1 tsp salt and saute. Cover the pan and turn the heat to high for 3 to 4 minutes to allow the vegetables to steam cook till half done. Transfer the vegetables to a bowl.

STEP 2.2 in the same pan add 1 tsp oil, 1 onion chopped, 1 inch ginger chopped, 4 cloves garlic chopped. Turn the heat to high and saute till the onions are soft and change colour to slightly brown and ginger garlic has cooked soft. Turn off the hat and allow to cool.

STEP 3.3 when cool transfer to the small grinding jar and grind to a smooth paste.

STEP 4.4 for the shahi gravy, in the pan add 1 tsp oil, the ground onion paste and saute to about 1 minute till there is no raw flavour.

STEP 5.5 then add 1 inch cinnamon stick, 3 pods cardamom(elaichi), 1 bay leaf torn. Stir well. Add ½ tsp turmeric (haldi) powder,½ tsp cumin (jeera) powder,1 tsp coriander ( dhaniya) powder, 1 tsp garam masala powder. Stir well to combine all the masala.

STEP 6.6 next add ¼ cup cooked tomato puree, 2 tbsp raisins, ¼ cup steamed green peas, 10 baby potatoes boiled, peeled and halved, roasted vegetables, 3 tbsp cashew nut paste. Stir well. A little sugar can be added at this stage to balance the sourness of the tomatoes (optional).

STEP 7.7 add a little water to adjust the consistency of the gravy, cover the pan and simmer for 3 to 4 minutes. Check for salt and adjust accordingly.

STEP 8.8 serve in a bowl and garnish with sprinkled kasuri methi

Nutrition
value

1743

calories per serving

27 g Fat44 g Protein348 g Carbs118 g FiberOther

Current Totals

27 g Fat
44 g Protein
348 g Carbs
118 g Fiber

MacroNutrients

Carbs
348 g
Protein
44 g
Fiber
118 g

Fats

Fat
27 g

Vitamins & Minerals

Calcium
1606 mg
Iron
33 mg
Vitamin A
6023 mcg
Vitamin B1
1 mg
Vitamin B2
0 mg
Vitamin B3
24 mg
Vitamin B6
3 mg
Vitamin B9
398 mcg
Vitamin B12
0 mcg
Vitamin C
474 mg
Vitamin E
6 mg
Copper
4 mcg
Magnesium
812 mg
Manganese
39 mg
Phosphorus
1034 mg
Selenium
25 mcg
Zinc
14 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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