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Hyderabadi Shahi Mixed Vegetable Curry

Lubna Karim
0 minutes
Prep Time
30 minutes
Cook Time
4 People
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ABOUT Hyderabadi Shahi Mixed Vegetable Curry RECIPE

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... Hyderabadi shahi mixed vegetable curry is a traditional Hyderabadi dish which is prepared with a lot of vegetables. Hyderabadi cuisine is a very sumptuous part of the Andhra Pradesh food. The cuisine of Hyderabad has been influenced by various regional and religious cuisines of India. It has also been able to contribute towards making Indian cuisine popular worldwide. The masala of Shahi mixed veg curry is a rich blend of herbs, spices and condiments, that give this dish a base or what is popularly known as curry. This curry has a creamy texture, spicy taste and is a combination of so many flavors. You can take it as a side dish with rice or roti or any meal. The key ingredient in this recipe is the almond paste, which gives the creaminess and richness to the Hyderabadi shahi mixed vegetable curry. This is a very healthy dish because you can use a number of vegetables to this. You can use the vegetables like red capsicum, yellow capsicum, tomatoes, onions, baby potatoes, carrots, green peas and french beans. Winter is the perfect season to prepare the Shahi mixed veg curry because these vegetables are easily available in this season. It is a nutritious and colorful side dish which you can prepare at your home.

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • Hyderabadi
  • Pressure Cook
  • Side Dishes

Ingredients Serving: 4

  1. 10-12 Baby potatoes peeled and cubed
  2. ½ cup Green peas I used frozen ones
  3. 2 medium sized carrots cubed
  4. 2-3 French Beans cut into 2 inch pieces
  5. 1 Red capsicum cubed
  6. 1 Yellow capsicum cubed
  7. 6 raisins
  8. 2 tbsp. tomato puree
  9. 2 tbsp. brown onion paste
  10. 1 tbsp. roasted cashew paste
  11. 1 ½ tbsp. Ginger-Garlic paste
  12. 1 tbsp. Red chili powder
  13. ĵ tbsp. turmeric powder
  14. 1 tbsp. Garam masala
  15. ½ tbsp. coriander powder
  16. ĵ tbsp. cumin powder
  17. ½ tbsp. cumin seeds
  18. 1 Bay leaf
  19. ½ cup beaten Yogurt/Curd
  20. 2-3 tbsp. fresh cream
  21. 2 tbsp. fresh minced coriander leaves
  22. salt
  23. oil


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. On low flame add ¾ cup of water and let the curry cook. Cover it with a lid and leave for 10 minutes.
  7. 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.
  8. Turn off the flame and serve hot with any flavoured rice, roti or paratha’s.

Reviews (8)  

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Neelam Chabriya
Neelam Chabriya   Jul-18-2017

V nice recipe

Ashish Khot
Ashish Khot   May-29-2017

Nice recipe

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