Hyderabadi Shahi Mixed Vegetable Curry Recipe

Step 1: To begin making the Hyderabadi Shahi Mixed Vegetable Curry Recipe, we will first prepare the vegetables for the curry

Step 2: Boil the potatoes, either in water or in the pressure cooker for about 3 whistles until just about cooked

Step 3: Once cooked allow the potatoes to cool a bit, peel the skin and dice the baby potatoes

Step 4: Keep this aside

Step 5: Steam the remaining vegetables in a steamer until just about cooked through

Step 6: Take care to not over cook them

Step 7: The steamer takes just about 5 minutes to cook the vegetables on high heat

Step 8: Once cooked keep aside

Step 9: Heat couple of teaspoons of oil in a heavy bottomed pan, add the onions, ginger and garlic and saute until soft and lightly browned and the raw smell has gone away

Step 10: Turn off the heat and allow it cool

Step 11: Once cooled, make a paste of the onion ginger and garlic - keep this aside

Step 12: Make the tomato puree according to the recipe on the link and keep aside

Step 13: Make a paste of the cashew nuts adding little water to make a smooth cream like paste

Step 14: Keep this cashew nut paste aside

Step 15: The next step is to begin cooking the Shahi Vegetable Curry

Step 16: In the same heavy bottomed pan we cooked the onion, add a teaspoon of oil

Step 17: Add the red and yellow bell peppers and stir fry them until they are softened and well roasted

Step 18: Add the onion garlic paste, bay leaf and turmeric powder

Step 19: Saute the onion mixture until the paste is cooked and comes together and leaves oil around the edges

Step 20: Next, add tomato puree along with red chili powder, bay leaf, coriander powder, cumin powder, salt and garam masala

Step 21: Stir until everything is completely combined

Step 22: Give the Shahi Curry mixture a brisk boil and add in the cooked potatoes and steamed vegetables

Step 23: Turn the heat to low, add a little water, cover the pan and simmer the Hyderabadi Shahi Mixed Vegetable Curry for about 5 minutes until all the vegetables get the flavors of the masala

Step 24: Finally stir in the cashew nut cream and the fresh cream into the Shahi Curry and simmer for another 3 to 4 minutes

Step 25: Turn off the heat

Step 26: Check the salt and spice levels and adjust to suit your taste

Step 27: Stir in the chopped coriander leaves and serve

Step 28: Serve the Shahi Mixed Vegetable Curry along with Whole Wheat Lachha Paratha Recipe, Palak Raita and Pickle for a weeknight dinner or even as a main course for a party