This restaurant style spicy Veg Hyderabadi can be served with Chapati, paratha, butter naan or even with Jeera Rice for lunch or dinner. With this recipe, you can also checkout more Indian Curry Recipes like Dhaba Style Palak Chole Recipe, Methi Matar Malai Recipe, Palak Corn Recipe, Shahi Chole Recipe, Kadai Paneer Recipe, Restaurant style Paneer Lababdaar Recipe and more.
Finally, I would like you to checkout more categories like Lunch or Dinner Meal Recipes Collection, Snacks & Chaat Recipes Collection and Indian Sweets & Dessert Recipes.
Instructions for how to make Restaurant style Veg Hyderabadi at home:
- Firstly, prepare green onion, spinach, whole spices and herbs paste as mentioned below, then roast all the vegetables.
- Next, heat 1 tsp oil and 1 tbsp butter, then add 1.5 tsp ginger garlic paste to it.
- Then add 1/2 tsp Kashmiri Red Chili powder, 1/4 tsp turmeric powder, 1 tsp coriander powder and 1/2 tsp crushed kasuri methi to it. Roast all the spices really well on low flame.
- Then add tomato puree of 1 tomato and salt to taste. Cook it well until it releases oil.
- When oil separates, then add the prepared green paste. Mix well and add 1/4 cup fresh cream or malai to it.
- Next add all the roasted vegetables to it and mix well with the gravy.
- Then add 50 gm grated paneer to it. Add 1/4 cup water to it and mix well.
- Add 2 green chilies to it. The fresh flavour of green chilies make it more delicious.
- Cover and cook for 8 more minutes. Now, Hyderabadi mixed vegetable sabzi is cooked well.
- Transfer the curry in a serving bowl and garnish with grated paneer. Restaurant style spicy Veg Hyderabadi is ready to serve with chapati, paratha or naan. Enjoy!
1. Firstly, collect all the whole spices and herbs like 3 dried red chilies, 1/2 tsp cumin seeds, 1 black cardamom, 1 star anise, 2 green cardamom, 4 cloves, 10 cashew nuts (chopped), 8-10 fresh mint leaves and 12-15 curry leaves.
2. Then heat 1 tbsp butter in a pan/ kadai and add green cardamom, black cardamom, dried red chilies, cumin seeds, star anise and cloves to it.
3. Next add cashew nuts and curry leaves to it and roast them on low flame until the cashew nuts become golden or roasted.
4. Add 1 sliced onion and sauté until onion becomes translucent.
5. At this stage, when onion becomes translucent, add mint leaves to it.
6. Then add chopped 1 small-sized bunch of spinach and 3 tbsp or 1 handful fresh green coriander to it.
7. Mix them really well and sauté for 5 minutes.
8. Now add 1 tsp sesame seeds and 1 tsp desiccated coconut to it and sauté for 1-2 minutes on low flame.
9.When spinach is also cooked well then turn-off the flame and let it cool completely.
10. Transfer this onion, spinach and spices mixture to the grinder jar and grind to make thick paste.
11. In the same pan, add 2 tsp oil and add 1/2 cup cauliflower to it and roast it for couple of minutes.
12. Then add all other vegetables like 1 chopped carrot, 2 tbsp French beans, 1/4 cup fresh green peas, 1/4 capsicum ( cut into cubes), 1/3 cup chopped broccoli and 2 tbsp sweet corn. Add or skip any vegetable of your choice, for this curry you have to add around 600gm mixed vegetables.
13. Roast them for 7-8 minutes or until the vegetables are 80% cooked.
14. Take all the roasted vegetables in a plate and keep them aside.
15. In the same pan/kadai, heat 1 tsp oil and 1 tbsp butter, then add 1.5 tsp ginger garlic paste to it.
16. Then add 1/2 tsp Kashmiri Red Chili powder, 1/4 tsp turmeric powder, 1 tsp coriander powder and 1/2 tsp crushed kasuri methi to it.
17. Roast all the spices really well on low flame.
18. Then add tomato puree of 1 tomato and salt to taste. Cook it well until it releases oil.
19. When oil separates, then add the prepared green paste. Mix well and add 1/4 cup fresh cream or malai to it.
20. Next add all the roasted vegetables to it and mix well with the gravy.
21. Then add 50 gm grated paneer to it. Add 1/4 cup water to it and mix well.
22. Add 2 green chilies to it. The fresh flavour of green chilies make it more delicious.
23. Cover and cook for 8 more minutes.
24. After 8 minutes, Hyderabadi mixed vegetable sabzi is cooked well.
25. Transfer the curry in a serving bowl and garnish with grated paneer. Restaurant style spicy Veg Hyderabadi is ready to serve with chapati, paratha or naan. Enjoy!
Tips:
- Do not add boiled spinach paste to this curry, as roasted spinach makes it much more flavourful.
- Add or skip any vegetable of your choice, for this curry you have to add around 600gm mixed vegetables.
- Adding variety of vegetables make this curry more nutritious.
- You may add boiled vegetables, but roasted vegetables make this curry more tasty.
- You can also add paneer cubes, but adding grated paneer gives the curry more richness and make it more creamy and flavourful.
- Adjust spices according to your taste, but it tastes great when prepared spicy.
- Restaurant style spicy Veg Hyderabadi tastes great, when served hot with chapati or butter naan.
AuthorNidhi kakkarIngredients
Directions
1. Firstly, collect all the whole spices and herbs like 3 dried red chilies, 1/2 tsp cumin seeds, 1 black cardamom, 1 star anise, 2 green cardamom, 4 cloves, 10 cashew nuts (chopped), 8-10 fresh mint leaves and 12-15 curry leaves.
2. Then heat 1 tbsp butter in a pan/ kadai and add green cardamom, black cardamom, dried red chilies, cumin seeds, star anise and cloves to it.
3. Next add cashew nuts and curry leaves to it and roast them on low flame until the cashew nuts become golden or roasted.
4. Add 1 sliced onion and sauté until onion becomes translucent.
5. At this stage, when onion becomes translucent, add mint leaves to it.
6. Then add chopped 1 small-sized bunch of spinach and 3 tbsp or 1 handful fresh green coriander to it.
7. Mix them really well and sauté for 5 minutes.
8. Now add 1 tsp sesame seeds and 1 tsp desiccated coconut to it and sauté for 1-2 minutes on low flame.
9.When spinach is also cooked well then turn-off the flame and let it cool completely.
10. Transfer this onion, spinach and spices mixture to the grinder jar and grind to make thick paste.
11. In the same pan, add 2 tsp oil and add 1/2 cup cauliflower to it and roast it for couple of minutes.
12. Then add all other vegetables like 1 chopped carrot, 2 tbsp French beans, 1/4 cup fresh green peas, 1/4 capsicum ( cut into cubes), 1/3 cup chopped broccoli and 2 tbsp sweet corn. Add or skip any vegetable of your choice, for this curry you have to add around 600gm mixed vegetables.
13. Roast them for 7-8 minutes or until the vegetables are 80% cooked.
14. Take all the roasted vegetables in a plate and keep them aside.
15. In the same pan/kadai, heat 1 tsp oil and 1 tbsp butter, then add 1.5 tsp ginger garlic paste to it.
16. Then add 1/2 tsp Kashmiri Red Chili powder, 1/4 tsp turmeric powder, 1 tsp coriander powder and 1/2 tsp crushed kasuri methi to it.
17. Roast all the spices really well on low flame.
18. Then add tomato puree of 1 tomato and salt to taste. Cook it well until it releases oil.
19. When oil separates, then add the prepared green paste. Mix well and add 1/4 cup fresh cream or malai to it.
20. Next add all the roasted vegetables to it and mix well with the gravy.
21. Then add 50 gm grated paneer to it. Add 1/4 cup water to it and mix well.
22. Add 2 green chilies to it. The fresh flavour of green chilies make it more delicious.
23. Cover and cook for 8 more minutes.
24. After 8 minutes, Hyderabadi mixed vegetable sabzi is cooked well.
25. Transfer the curry in a serving bowl and garnish with grated paneer. Restaurant style spicy Veg Hyderabadi is ready to serve with chapati, paratha or naan. Enjoy!
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