Saucepans and Spices

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SPICY VEG HYDERABADI

Shilpa Anand

INGREDIENTS FOR PASTE:

  • 2tbsp oil

  • 2med onions, sliced 

  • 2-3 cloves garlic

  • 1inch Ginger

  • 1-2 green chillies

  • 1large tomato, chopped

  • 1cup coriander leaves

  • 15 -20 leaves of spinach( blanched)

  • 5-6 cashews( optional)

  • ½ tbsp poppy seeds

  • 2green cardamom

  • 1small cinnamon

  • 4-5 black pepper

  • 1 Bayleaf

INGREDIENTS FOR GRAVY

  • Ginger

  • ½ tsp Cumin

  • Diced onion 

  • 2tbsp fresh Dahi 

  • 2tbsp cream

  • 1tsp red chilli powder

  • 1tsp coriander powder 

  • ¼ tsp cumin powder

  • ¼ tsp turmeric powder

  • ½ tsp Shilpa’s Masala Mill Garam Masala

  • Salt 

  • Sugar

VEGETABLES

  • ½ cup cauliflower

  • 2tbsp Carrot, chopped

  • ½ cup beans

  • ½ cup peas

  • Paneer ( optional)

  • 1 tbsp Grated paneer

  • ½ cup Capsicum

  • Butter

  • ½ tsp kitchen king masala( optional)

  • Salt

INSTRUCTIONS:

  • Sauté all vegetables( except capsicum )  with butter until almost cooked. Do not overcook the vegetables

Add kitchen king masala

  • Keep aside 

  • Blanch spinach with sugar, salt and water. Keep aside 

  • Heat oil in a pan and fry all the ingredients listed in the paste.cover and cook until tomatoes are softened. Cool

  • Grind the sautéed paste ingredients with spinach 

  • Keep aside

  • Let’s prepare the gravy

  • Heat oil + butter in a pan

  • Add cumin seeds

  • Add capsicum and cubed onion

  • Fry for 1-2 mins

  • Add the prepared masala paste

  • Fry for 1-2 mins

  • Add all the powdered masalas and fry for 1 min

  • Add the Dahi, cream and fry for 1-2 mins

  • Add hot water and cover and cook until oil separates on surface 

  • Add the vegetables and grated paneer  and simmer for 2-3 mins 

  • Add paneer cubes, simmer for 1-2 mins 

  • Adjust seasoning 

  • And you are done, your delicious spicy Veg Hyderabadi is ready

  • Garnish with grated paneer and coriander and serve hot with Rotis, naans and pulav

SPICE LEVEL: 🌶🌶🌶