Loading...
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
Prepare the Hyderabadi Masala Paste
Sauté the Aromatics
Aromatic basmati rice and tender vegetables are layered and slow-cooked to perfection in this classic Hyderabadi dish. Infused with saffron, mint, and fried onions, it's a vegetarian feast for the senses.
A tangy and flavorful lentil curry from Hyderabad, made with soft-cooked pigeon peas and plenty of ripe tomatoes. This comforting dal gets its unique taste from a fragrant tempering of curry leaves and garlic, perfect with steamed rice.
A rich and savory slow-cooked porridge made from chicken, lentils, and broken wheat. This Hyderabadi specialty is known for its unique, thick texture and is garnished with fried onions, mint, and a squeeze of lime.
Tender, meaty chunks of raw jackfruit simmered in a rich, tangy gravy made from peanuts, sesame, and coconut. This Hyderabadi delicacy offers a unique blend of nutty, sour, and spicy flavors.
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.
This hyderabadi recipe takes 65 minutes to prepare and yields 4 servings. At 348.66 calories per serving with 8.45g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Build the Gravy
Cook the Vegetables
Simmer and Finish
Add 200g of cubed paneer or tofu along with the vegetables for a heartier meal.
Substitute the curd with 1/4 cup of cashew cream or full-fat coconut milk for a dairy-free version.
Replace peanuts with an equal amount of melon seeds (magaz) or sunflower seeds. The flavor profile will change slightly but will still be delicious.
Add 1-2 slit green chilies along with the ginger-garlic paste for an extra kick of heat.
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.
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.
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.
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.
A single serving of this Hyderabadi Vegetable Curry contains approximately 300-350 calories, making it a moderately rich but nutritious main course.
Yes, it is quite healthy. It's packed with a variety of vegetables providing fiber and vitamins. The nuts and seeds in the paste offer healthy fats and protein. To make it healthier, you can reduce the amount of oil used.
Absolutely. The only dairy ingredient is curd (yogurt). You can easily replace it with a vegan alternative like cashew yogurt, coconut cream, or a smooth paste of soaked cashews.
Curdling usually happens when cold yogurt is added to a hot gravy. To prevent this, always use room temperature yogurt, whisk it until completely smooth, and add it to the curry only after reducing the heat to the absolute minimum, stirring constantly.
This curry pairs beautifully with Hyderabadi Biryani, Bagara Rice, naan, roti, or any type of Indian flatbread. A simple side of cucumber raita also complements it well.
You can store the curry in an airtight container in the refrigerator for up to 3-4 days. The flavors often deepen and taste even better the next day. Reheat gently on the stovetop.