Thursday, December 26, 2013

Subz Hyderabadi

Hi Readers,

I am back again with another Indian recipe. This is a mix vegetable curry cooked in curd based gravy and sprinkled with a spice mixture that gives its authentic aroma. I tried this recipe for the first time on Christmas eve. Well, my husband(one who tastes everything that I make and is best critic for me) liked it very much. Winter is best season for this curry as all ingredients are available fresh in this season.

Lets now have a look at the recipe.

Ingredients :- 
Carrots - 2 medium size- chopped roughly
10 -15 french beans - Chopped 
1 medium long brinjal or eggplant  - slit in middle and then cut into 1/2 inch size
1 medium size potato - cubed
1 cup green peas
10 -15 florets of cauliflower
Gravy :- 
3 medium onions finely chopped
1 tbsp ginger paste
1 tbsp garlic paste
1 cup Curd whisked
1 tbsp turmeric powder
1/2 tbsp red chili powder
2 dry red chili 
2 bay leafs
Oil for frying
salt to taste
Powdered Ingredient :- 
2 Cardamom or Chhoti elaichi
3 to 4 clove or Laung
1 inch Cinnamon or Dalchini
1 tbsp Saha Jeera or Big Cumin seeds

Method :- 
Heat Oil in a pan. Fry all the vegetables( potatoes at a time, similarly other vegetables one by one) except peas and keep aside. Boil peas and keep aside. Now in a pan take 1 tbsp oil. Add bay leaf & dry red chili, when it starts to change colour, add Onions and fry till it turns pink. Add ginger and garlic paste and cook for 2 to 3 mins. Add turmeric powder, red chili powder and mix it well, sprinkle little water if it sticks to bottom. Make a paste. Add fried vegetables, 1 cup whisked curd and cook over medium low flame. Add water if required. Add salt and cook till all vegetables are done. Sprinkle powdered spices and serve hot with Chapati, nan or steamed rice.

Note :- In above recipe I have added about 50 gm of Paneer cubes. The authentic recipe do not have paneers,however, adding paneer do not make in changes to the aroma and flavor of recipe. 

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