Winters are perfect excuse to lavishly pamper our taste buds with spicy and hot food….Winter night dinner is always a special treat at my home….Piping hot rotis/phulkhas/parathas/naan is always there in dinner menu….side dish though simple one…I always make it a point to serve hot.....
Today's recipe is one of my personal favourite….as this recipe has got what my taste buds crave for most of the times…..rich gravy, creamy texture, lots of veggies and much more…..spicy taste….I always make it a point to use fresh vegetables in making this Hyderabadi style shahi mixed vegetables….the fresh vegetables add more taste to this recipe. The key ingredient in this recipe is almond paste….the creaminess and richness in the recipe is from that only….I served this shahi recipe with store bought lachha paratha. You can serve this with any flavoured rice or roti….Do try this out….I am sure you will lick your fingers off….
- 10-12 Baby Potatoes, peeled and cubed
- ½ cup Green peas, I used frozen ones
- 2 medium sized Carrots, cubed
- 2-3 French Beans, cut into 2 inch pieces
- 1 Red Capsicum, cubed
- 1 Yellow Capsicum, cubed
- 6 Raisins
- 2 tbsp. Tomato puree
- 2 tbsp. brown Onion paste
- 1 tbsp. roasted Cashew paste
- 1½ tbsp. Ginger-Garlic paste
- 1 tbsp. Red chili powder
- ¼ tbsp. Turmeric powder
- 1 tbsp. Garam Masala
- ½ tbsp. Coriander powder
- ¼ tbsp. Cumin powder
- ½ tbsp. Cumin seeds
- 1 Bay leaf
- ½ cup beaten Yogurt/Curd
- 2-3 tbsp. fresh Cream
- 2 tbsp. fresh minced Coriander leaves
- Add enough water to a cooking pot and to this add baby potatoes, cubed carrots, green peas and french beans along with two pinches of salt. Cook till vegetables turn soft not mushy. Drain off the water from vegetables and set aside.
- Now again add oil to heavy bottom cooking vessel and gently sauté the boiled vegetables until they turn nice crisp and edges starts to turn brown. Now add in chopped red and yellow bell peppers. Sauté till chopped capsicum turn soft.
- Using a slotted spoon, remove the vegetables from pan on to a plate. In the remaining oil (if needed add 1 tbsp. oil) add bay leaf and cumin seeds and when cumin starts to splutter, add brown onion paste. Fry on low for 1-2 minutes. Now add tomato puree along with red chili powder, turmeric powder, coriander powder, cumin powder, salt and garam masala. Stir until everything is completely combined.
- Now add above sautéed vegetables and using a wooden spoon gently coat the vegetables with the masala. Cook on low for 2-3 minutes. Now add in roasted cashew paste and stir again.
- On low flame add ¾ cup of water and let the curry cook. Cover it with a lid and leave for 10 minutes.
- Now add beaten curd to this along with raisins. Cook on high by stirring for 1-2 minutes. Check for salt, add if needed. Lower the flame and add fresh cream and minced coriander leaves.
- Turn off the flame and serve hot with any flavoured rice, roti or paratha’s.
- Add love to make this curry taste ‘Yummy’.
NOTE: I sometimes add shallow fry paneer pieces or sometimes I add soya chunks.
BROWN ONION PASTE:
- 2 Onions, finely sliced
- ½ tbsp. Sugar
In a cooking pan, add oil and to this add sliced onions. When the onions start to turn transparent, add sugar. This will help in caramelizing onions. Fry on medium until sliced onions are nice golden brown. Drain on to kitchen tissue and grind to fine paste. You can store this paste in dry air tight container in refrigerator for 15 days.
Take 3 tomatoes, wash and cut the eyes. Make a cross mark on top side of tomatoes and add these to boiling water for 3-4 minutes or until skin of tomatoes starts to come off. Turn off the flame and drain water. Dip the tomatoes in cold water for 3-4 minutes or until you can handle in your hand. Now gently peel off the skin of tomatoes and chop. Grind chopped tomatoes to fine paste. You can also store this in clean and dry air tight container for 10 days.
ROASTED CASHEW PASTE:
In a heavy bottom pan add 10 cashews and dry roast on low flame by tossing until cashews turn nice light brown. Take on to a plate and grind to smooth paste with 2-3 tbsp. of water. You can make this in abundance and can store in a dry air tight container in refrigerator for 15 days.