Hyderabadi Vegetable Curry
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.
For 4 servings
5 steps. 40 minutes total.
- 1
Step 1
- a.Prepare the Hyderabadi Masala Paste
- b.In a dry pan over medium heat, dry roast the peanuts until fragrant and lightly browned. Remove and set aside.
- c.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.
- d.Heat 1 tbsp of oil in the pan. Add the roughly sliced onion and sauté until it turns deep golden brown.
- e.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
Step 2
- a.Sauté the Aromatics
- b.Heat the remaining 3 tbsp of oil in a heavy-bottomed pot or kadai over medium heat.
- c.Add the bay leaf, cinnamon stick, and cumin seeds. Let them sizzle for about 30 seconds until fragrant.
- d.Add the finely chopped onion and sauté for 6-8 minutes until soft and golden brown.
- e.Stir in the ginger-garlic paste and cook for another minute until the raw aroma disappears.
- 3
Step 3
- a.Build the Gravy
- b.Pour in the tomato puree and cook for 5-6 minutes, stirring occasionally, until it thickens and oil begins to separate from the mixture.
- c.Add the turmeric powder, red chili powder, and coriander powder. Sauté for one minute until the spices are aromatic.
- d.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
Step 4
- a.Cook the Vegetables
- b.Add all the chopped vegetables (potato, carrot, beans, cauliflower, peas) to the pot. Mix well to coat them thoroughly in the masala.
- c.Reduce the heat to the lowest setting. Slowly pour in the whisked curd while stirring continuously and vigorously to prevent it from curdling.
- d.Once the curd is fully incorporated, add 1.5 cups of water and the salt. Stir everything together.
- 5
Step 5
- a.Simmer and Finish
- b.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).
- c.Stir in the garam masala powder.
- d.Garnish with fresh chopped coriander leaves.
- e.Let the curry rest for 10 minutes off the heat to allow flavors to meld before serving.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For an even richer flavor, you can lightly sauté the vegetables in a little oil before adding them to the gravy.
- 2Ensure the curd is at room temperature and whisked well before adding it to the curry on low heat. This is the key to a smooth, non-curdled gravy.
- 3The gravy thickens significantly as it cools. Adjust the water quantity at the end if you prefer a thinner consistency.
- 4Don't rush the process of browning the onions and cooking the masala paste; this is where the deep, authentic flavor develops.
Adapt it for your goals.
Protein-Rich
Add 200g of cubed paneer or tofu along with the vegetables for a heartier meal.
VeganVegan
Substitute the curd with 1/4 cup of cashew cream or full-fat coconut milk for a dairy-free version.
Nut FreeNut-Free
Replace peanuts with an equal amount of melon seeds (magaz) or sunflower seeds. The flavor profile will change slightly but will still be delicious.
SpicierSpicier
Add 1-2 slit green chilies along with the ginger-garlic paste for an extra kick of heat.
Why this is on our healthy list.
Rich in Dietary Fiber
The diverse mix of vegetables like carrots, beans, and peas makes this dish high in dietary fiber, which aids digestion, promotes satiety, and helps maintain stable blood sugar levels.
Source of Healthy Fats
Peanuts, sesame seeds, and coconut provide monounsaturated and polyunsaturated fats. These healthy fats are beneficial for heart health and contribute to the creamy texture of the curry.
Packed with Vitamins and Minerals
Each vegetable in this curry brings its own set of nutrients, including Vitamin A from carrots, Vitamin C from cauliflower, and essential minerals like potassium from potatoes.
Anti-inflammatory Properties
Spices like turmeric contain curcumin, a powerful compound known for its anti-inflammatory and antioxidant effects, which can help combat oxidative stress in the body.
Frequently asked questions
A single serving of this Hyderabadi Vegetable Curry contains approximately 300-350 calories, making it a moderately rich but nutritious main course.