Veg Hyderabadi is a simple spicy mixed vegetable curry recipe prepared in Hyderabad style. In this recipe, roasted vegetables are added to a green paste made of onion, spinach, cashew nuts, coconut, sesame seeds, whole spices and green herbs along with tomato puree. Adding fresh cream and grated paneer gives this curry the restaurant style texture, richness and flavour. Here is the recipe with some tips and step by step instructions and pictures.
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!
0 servings
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