Hyderababi Shahi Mixed Vegetable Curry

• 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
• Salt
• Oil

PREPARATION:

• 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’.

• 2 Onions, finely sliced
• ½ tbsp. Sugar
• Oil

PREPARATION: