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Hyderabadi curry
Hyderabadi curry

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We hope you got insight from reading it, now let’s go back to hyderabadi curry recipe. To make hyderabadi curry you only need 29 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to make Hyderabadi curry:
  1. Take To grind masala paste:
  2. Take 2 tbsp cashewnuts halves
  3. Provide 2 tbsp almonds
  4. Use 1 tbsp peanuts
  5. Prepare 1 tbsp roasted gram (dalia)
  6. Get 1 tsp poppy seeds
  7. Use 1 tsp whole coriander seeds
  8. Prepare 1 tsp cummin seeds
  9. Prepare 1 tsp sesame seeds
  10. Take 1 tsp cinnamon powder
  11. Provide 4 tbsp grated fresh coconut
  12. Get 1 small onion chopped
  13. Use 4 green chillies
  14. Prepare 1" ginger chopped
  15. You need 4 cloves garlic
  16. Prepare To boil :
  17. Provide 2 big potatoes peeled and cubed
  18. Get 1 medium carrot peeled and cubed
  19. Prepare 1/2 cup fresh green peas
  20. Use For curry/ gravy:
  21. Get 4 tbsp ghee
  22. You need 1/4 tsp turmeric powder
  23. Prepare leaves Few curry
  24. You need 1pk pkt ready available coconut milk (200 ml)
  25. Prepare 1 tbsp fried onion slices
  26. You need 3 ripe red tomatoes pureed
  27. Use 1 tbsp tomato ketchup
  28. Provide to taste Salt
  29. Use 1/2 lemon slice juice
Steps to make Hyderabadi curry:
  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.

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