A rich and creamy mixed vegetable curry from Hyderabad, made with a special paste of peanuts, sesame, and coconut. This aromatic dish is perfect with biryani, naan, or roti.
Prep25 min
Cook40 min
Servings4
Serving size: 1 serving
336cal
8gprotein
33gcarbs
21g
Ingredients
1 large Potato (Peeled and cubed)
1 medium Carrot (Peeled and diced)
100 g French Beans (Trimmed and chopped)
1 cup Cauliflower Florets
0.5 cup Green Peas (Fresh or frozen)
2 tbsp Peanuts (For the masala paste)
1 tbsp Sesame Seeds (For the masala paste)
2 tbsp Desiccated Coconut (For the masala paste)
1 medium Onion (Roughly sliced, for the masala paste)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A fluffy, savory omelette packed with the vibrant flavors of India. Finely chopped onions, tomatoes, and green chilies are whisked with eggs and aromatic spices for a quick, satisfying, and protein-rich breakfast.
About Hyderabadi Vegetable Curry, Steamed Basmati Rice and Masala Omelette
Aromatic Hyderabadi Vegetable Curry with fluffy rice and a protein-packed masala omelette. Fiber-rich and tasty!
This hyderabadi dish is perfect for dinner. With 832.13 calories and 29.189999999999998g of protein per serving, it's a muscle-gain option for your meal plan.
fat
4 tbsp Vegetable Oil (Divided)
1 pcs Bay Leaf
1 inch Cinnamon Stick
1 tsp Cumin Seeds
1 tbsp Ginger-Garlic Paste
0.75 cup Tomato Puree
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to taste)
1.5 tsp Coriander Powder
0.5 cup Curd (Whisked until smooth)
1.25 tsp Salt (Adjust to taste)
1.5 cup Water (Adjust for desired consistency)
0.75 tsp Garam Masala
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Hyderabadi Masala Paste
In a dry pan over medium heat, dry roast the peanuts until fragrant and lightly browned. Remove and set aside.
In the same pan, toast the sesame seeds until they start to pop (about 30-60 seconds), then add the desiccated coconut and toast for another 30 seconds until golden. Combine with the peanuts.
Heat 1 tbsp of oil in the pan. Add the roughly sliced onion and sauté until it turns deep golden brown.
Allow all roasted ingredients to cool completely. Transfer them to a blender with 1/4 cup of water and grind to a very smooth, fine paste. Set aside.
2
Sauté the Aromatics
Heat the remaining 3 tbsp of oil in a heavy-bottomed pot or kadai over medium heat.
Add the bay leaf, cinnamon stick, and cumin seeds. Let them sizzle for about 30 seconds until fragrant.
Add the finely chopped onion and sauté for 6-8 minutes until soft and golden brown.
Stir in the ginger-garlic paste and cook for another minute until the raw aroma disappears.
3
Build the Gravy
Pour in the tomato puree and cook for 5-6 minutes, stirring occasionally, until it thickens and oil begins to separate from the mixture.
Add the turmeric powder, red chili powder, and coriander powder. Sauté for one minute until the spices are aromatic.
Add the prepared masala paste. Cook for 7-8 minutes, stirring frequently, until the paste is well-cooked and releases its nutty aroma. You will see oil glistening on the surface.
4
Cook the Vegetables
Add all the chopped vegetables (potato, carrot, beans, cauliflower, peas) to the pot. Mix well to coat them thoroughly in the masala.
Reduce the heat to the lowest setting. Slowly pour in the whisked curd while stirring continuously and vigorously to prevent it from curdling.
Once the curd is fully incorporated, add 1.5 cups of water and the salt. Stir everything together.
5
Simmer and Finish
Bring the curry to a gentle simmer, then cover the pot and cook on low-medium heat for 15-20 minutes, or until the vegetables are tender (a knife should easily pierce the potato).
Stir in the garam masala powder.
Garnish with fresh chopped coriander leaves.
Let the curry rest for 10 minutes off the heat to allow flavors to meld before serving.
Servings
4
Serving size: 1 serving
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
4 piece Large Egg (Bring to room temperature for a fluffier result.)
0.25 cup Red Onion (Finely chopped.)
0.25 cup Tomato (Deseeded and finely chopped.)
1 piece Green Chilli (Finely chopped. Adjust to your spice preference.)
2 tbsp Coriander Leaves (Finely chopped, plus extra for garnish.)
0.25 tsp Turmeric Powder (Adds color and a mild earthy flavor.)
0.25 tsp Red Chilli Powder (Optional, for extra heat.)
0.25 tsp Garam Masala (For a warm, aromatic finish.)
2 tbsp Milk (Optional, helps make the omelette tender.)
0.5 tsp Salt (Adjust to taste.)
0.25 tsp Black Pepper (Freshly ground is best.)
2 tsp Ghee (Can be substituted with butter or oil.)
Instructions
1
Prepare the Egg Mixture
In a medium-sized bowl, crack the 4 eggs. Add the milk (if using), turmeric powder, red chilli powder, garam masala, salt, and black pepper.
Using a fork or a whisk, beat the mixture vigorously for 1-2 minutes until it is light, well-combined, and slightly frothy. This incorporates air and is key to a fluffy omelette.
2
Add Vegetables
Add the finely chopped onion, deseeded tomato, green chilli, and coriander leaves to the whisked eggs.
Gently mix everything together until just combined. Avoid over-mixing at this stage.
3
Cook the First Omelette
Heat 1 teaspoon of ghee in an 8-inch non-stick skillet over medium heat. The pan is ready when a drop of water sizzles.
Pour half of the egg mixture into the pan. Swirl gently to spread it into an even circle.
Cook for 2-3 minutes, until the edges begin to set and the bottom is a light golden brown. You can lift an edge with a spatula to check.
