Ingredients for Paste
- 2 tbsp oil
- 2 medium onions, sliced
- 2–3 garlic cloves
- 1 inch ginger
- 1–2 green chillies
- 1 large tomato, chopped
- 1 cup coriander leaves
- 15–20 spinach leaves (blanched)
- 5–6 cashews (optional)
- ½ tbsp poppy seeds
- 2 green cardamoms
- 1 small cinnamon stick
- 4–5 black peppercorns
- 1 bay leaf
Ingredients for Gravy
- Ginger
- ½ tsp cumin seeds
- Diced onion
- 2 tbsp fresh dahi (curd)
- 2 tbsp cream
- 1 tsp red chilli powder
- 1 tsp coriander powder
- ¼ tsp cumin powder
- ¼ tsp turmeric powder
- ½ tsp Shilpa’s Masala Mill Garam Masala
- Salt to taste
- Sugar
Vegetables
- ½ cup cauliflower
- 2 tbsp 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 to taste
Instructions
Sauté all the vegetables (except the capsicum) with butter until almost cooked. Do not overcook the vegetables.
Add Kitchen King Masala and mix well.
Keep the vegetables aside.
Blanch the spinach with sugar, salt and water. Keep aside.
Heat oil in a pan and fry all the ingredients listed for the paste. Cover and cook until the tomatoes are softened. Allow the mixture to cool.
Grind the sautéed paste ingredients together with the blanched spinach into a smooth paste. Keep aside.
To prepare the gravy, heat oil and butter in a pan. Add cumin seeds, followed by the capsicum and diced onion.
Fry for 1–2 minutes.
Add the prepared masala paste and fry for another 1–2 minutes.
Add all the powdered spices and cook for 1 minute.
Add the dahi and cream, then fry for another 1–2 minutes.
Add hot water and cover. Cook until the oil starts separating on the surface.
Add the cooked vegetables and grated paneer. Simmer for 2–3 minutes.
Add the paneer cubes and simmer for another 1–2 minutes.
Adjust the seasoning.
Your delicious Spicy Veg Hyderabadi is now ready.
Garnish with grated paneer and fresh coriander. Serve hot with rotis, naans or pulao.
SPICE LEVEL: 🌶🌶🌶
