Ingredients used for making Hyderabadi Mixed Vegetable Curry
3 tbsp ghee
1 onion chopped
1 tsp garlic paste
1 tsp ginger paste
3 small tomatoes de-seeded and chopped into small pieces
10 cashew nuts
2 potatoes skin peeled and cut into small cubes
1 long carrot skin peeled and cut into cubes
8 french beans chopped
1/4 cup green peas
1/2 capsicum cut into small pieces
2 cardamoms, 2 cinnamons, 2 cloves
2 tbsp fresh cream
1 tsp red chilli powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp garam masala powder
1 tsp salt (or to taste)
water as needed
chopped coriander leaves
Method
- Grind the onions to a paste and keep ready.
- Grind the tomatoes and cashews into a fine paste and keep ready.
- Heat ghee in a pressure cooker, add cardamom, cinnamon and cloves.
- Add onion paste and saute for a minute.
- Next add ginger and garlic paste and saute till the raw smell goes.
- Now add chopped capsicum.
- Cook in medium flame till the capsicums turn soft.
- Add red chilli powder, salt, coriander powder, cumin powder and garam masala powder and mix well.
- Add tomato and cashew puree and cook till oil starts separating.
- Add the vegetables, coriander leaves and mix well.
- Add water as necessary and close the lid of the cooker.
- Pressure cook for 3 to 4 whistles.
- Once the steam has escaped, open the lid and check for taste. Add spices or salt as required.
- Finally add fresh cream and mix well.
- Transfer the Hyderabadi mixed Vegetable Curry into a serving bowl.
- Serve the Hyderabadi Mixed Vegetable Curry hot with Roti, Paratha or Naan.
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curry sounds and looks tempting. something different form paneer gravy curry.
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