Hyderabadi cuisine is a combination of religious and regional cuisines found in India. This mixed vegetable curry recipe highlights the rich and tasteful blend of fresh vegetables, herbs, and spices which India is most popularly known for. This is a perfect dish for a weekend dinner with your friends and family.
• 12 baby potatoes (boiled, peeled, and cubed)
• 2 carrots (diced)
• 10 green beans (cut into 2-inch pieces)
• 1 red bell pepper (diced)
• 1 yellow bell pepper (diced)
• 1 bay leaf
• 2 tbsp raisins
• 3 tbsp cashew nuts paste
• 3 tbsp fresh cream
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1 teaspoon Garam masala powder
• 3 cloves garlic
• 1 onion (finely chopped)
• 1-inch ginger
• 1/4 cup green peas
• 1/4 cup puree tomato
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon cumin powder
• 2 sprig coriander
• Leaves (finely chopped)
• Salt to taste
• Sugar to taste
• Sunflower oil
This recipe takes about 70 minutes to prepare and cook. Serves 4.
For the vegetables:
Set pan over medium-high heat.
Put all the vegetables excluding the potatoes into the pan.
Sprinkle some salt to taste.
Cover the pan.
Let it cook for 3-4 minutes or until vegetables become a little bit soft.
Transfer to a bowl.
For the paste:
Set pan over to high heat.
Saute garlic and onion until it turns slightly brown.
Let it cool for a minute.
Transfer to a blender and blend it to make a paste.
Put it again into the pan over medium-high heat.
Add the turmeric powder, cumin powder, coriander powder and garam masala powder.
Mix well then add tomato puree.
Mix again until the texture looks soft.
Add raisins, green peas, cashew nuts paste, potatoes, and roasted vegetables.
Add some chili powder and sugar.
Add a little bit of water for a thicker texture.
Let it simmer for about 5 minutes.
Transfer to a plate and serve.
Tips and ideas:
If you want more taste, then you can add more salt or any other spices that suit your taste.
You can add Kasuri Methi for garnishing.
Images – https://www.youtube.com/watch?v=JEXgih501Hk