Hyderabadi curry

Name: Hyderabadi curry
Yield: 4-5 servings
Cuisine: Indian
Ingredients: To grind masala paste:; 2 tbsp cashewnuts halves; 2 tbsp almonds; 1 tbsp peanuts; 1 tbsp roasted gram (dalia); 1 tsp poppy seeds; 1 tsp whole coriander seeds; 1 tsp cummin seeds; 1 tsp sesame seeds; 1 tsp cinnamon powder; 4 tbsp grated fresh coconut; 1 small onion chopped; 4 green chillies; 1" ginger chopped; 4 cloves garlic; To boil :; 2 big potatoes peeled and cubed; 1 medium carrot peeled and cubed; 1/2 cup fresh green peas; For curry/ gravy:; 4 tbsp ghee; 1/4 tsp turmeric powder; leaves Few curry; 1pk pkt ready available coconut milk (200 ml); 1 tbsp fried onion slices; 3 ripe red tomatoes pureed; 1 tbsp tomato ketchup; to taste Salt; 1/2 lemon slice juice

Jasmin Motta _ #BeingMotta @cook_12567865

#curry
#This veg curry has rich taste of nuts.

Jasmin Motta _ #BeingMotta @cook_12567865

#curry
#This veg curry has rich taste of nuts.

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Ingredients

4-5 servings

To grind masala paste:
2 tbspcashewnuts halves
2 tbspalmonds
1 tbsppeanuts
1 tbsproasted gram (dalia)
1 tsppoppy seeds
1 tspwhole coriander seeds
1 tspcummin seeds
1 tspsesame seeds
1 tspcinnamon powder
4 tbspgrated fresh coconut
1small onion chopped
4green chillies
1" ginger chopped
4 clovesgarlic
To boil :
2big potatoes peeled and cubed
1medium carrot peeled and cubed
1/2 cupfresh green peas
For curry/ gravy:
4 tbspghee
1/4 tspturmeric powder
leavesFew curry
1pkpkt ready available coconut milk (200 ml)
1 tbspfried onion slices
3ripe red tomatoes pureed
1 tbsptomato ketchup
to tasteSalt
1/2 lemon slice juice

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Steps

1

Wash,peel and chopped potatoes and carrot.In microwave safe bowl potato cubes, carrot cubes and peas together with 1/2 cup of water for 10 mins at 80 power level.
2

As veggies being cooked/ boiled..make masala paste. First in mixer jar grind cashews nut, almonds, peanuts, roasted gram, poppy seeds,coriander seeds, cumin seeds,sesame seeds, cinnamon powder to fine powder..now add chopped onion, grated fresh coconut, green chillies, ginger and garlic..and grind to smooth paste.. keep aside.
3

Wash and chopped tomatoes and make puree in mixer jar..keep aside.In small tadka pan warm 1 tsp oil fry onion slices to golden brown.. keep aside.Keep all the required ingredients ready.
4

In nonstick kadhai add and melt ghee,add turmeric powder, curry leaves and grinded masala paste saute for 2-3 mins.
5

Add fried onion slices and coconut milk and mix well...cook on medium flame
6

When the mixture start boiling add tomatoes puree, tomato ketchup,salt and lemon juice..mix well.
7

Simmer this gravy for 10-12 mins on slow flame..ghee will start separating.
8

Add cooked/ boiled vegetables in prepared gravy..mix and cook for 2 mins.Serve / relish hot Hyderabadi curry with parathas/ naan/ kulcha.