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Vegetable Hyderabadi a surprisingly delicious vegetable curry recipe

Indian vegetable Curry Recipe Vegetable Hyderabadi

This dish should not be as good as it is. The main ingredients of the sauce are spinach and cilantro. That just sounds too healthy, but it’s actually amazingly delicious. This is a great way to add more vegetables to your diet.

I jokingly like to call this dish vegetables in a vegetable sauce. Making this dish really has inspired me to seek out more flavors and more ways to making healthy food that is also delicious.

In future versions of this dish I think I’m going to skip the cheese and just use tofu. The flavors of this dish would blend perfectly with tofu and would make a fantastic vegan meal.

If you are on a low carb diet try this dish with my Indian style cauliflower rice. It’s a perfect compliment. If you are looking for another dish to make along with this my Jackfruit Karahi cooks up quickly and pairs nicely with these vegetables.

Vegetable Hyderabadi an amazingly delicious vegetable curry recipe

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Recipe by Tim Martin Course: Indian Style Recipes, Vegetarian RecipesCuisine: IndianDifficulty: Medium
Servings

6

servings
Prep time

15

minutes
Cooking time

20

minutes

This vegetable curry is surprisingly delicious. The main ingredients of the sauce are cilantro and spinach which doesn’t sound amazing. But when everything is put together you’ll want seconds. 😉 Make it vegan by using tofu and oil.

Ingredients

  • Sauce
  • 1 cup of spinach leaves (I used baby spinach)

  • 1 bunch or 3/4 of a cup of cilantro with stems

  • 1 large onion roughly chopped

  • 5 cloves of garlic crushed and peeled

  • 1 inch of ginger finally chopped

  • 2 jalapeño peppers veins and seeds removed and roughly chopped

  • 1/2 can of diced tomatoes (or one fresh tomato)

  • 12-15 cashews

  • Vegetables
  • 1/2 of a head of cauliflower

  • 2 medium sized carrots

  • 1 12oz bag of frozen chopped green beans

  • 1 bell pepper diced

  • 1 12oz package of paneer (or 1 package of firm tofu) cubed

  • Spices
  • 2 bay leaves

  • 3 whole green cardamom

  • 3 whole cloves

  • 1 small cinnamon stick

  • 1 teaspoon Kashmiri chili powder

  • 1 teaspoon coriander powder

  • 1/3 teaspoon cumin

  • 1/3 teaspoon turmeric

  • 1/2 teaspoon garam masala

  • 1 teaspoon Kasuri Methi

  • 3 tablespoons of ghee or oil

Directions

  • Heat a pan over medium high heat. Add in 1 1/2 tablespoons of ghee or oil.
  • Add in the onions, garlic, ginger, green chillies and cashews. Cook for 2 – 3 minutes
  • Add in the tomatoes and fry for 1 – 2 minutes.
  • Add in the cilantro, spinach and 1/4 cup of water. Cook until spinach and cilantro are wilted.
  • Remove the cooked ingredients form the pot and allow them to cool. This is super important! Hot ingredients placed into a blender can explode and injure you!
  • Place the cooled ingredients into a blender and blend until smooth. Set this aside.
  • Carefully wipe out your pot.
  • Heat the pot over medium high heat and add in 1 1/2 tablespoons of ghee or oil.
  • Add in the bay leaves, green cardamom and cloves and cook for 2 – 3 minutes.
  • Remove the whole spices from the oil.
  • Add in the vegetables. Stir to coat them with the flavored oil. Cover and cook for 5 – 6 minutes.
  • Add the Kashmiri chili, coriander, cumin and turmeric. Stir.
  • Add in the paneer or tofu and gently stir.
  • Add the blended sauce back into the pan along with the frozen green beans. Stir.
  • Cover and let it cook for 4 – 5 Minutes.
  • Finish with garam masala, Kasuri Methi and salt.

Recipe Video

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2 Responses

    1. I have not tried frozen methi leaves myself, but I would expect that that would actually give you better flavor since the leaves might be fresher instead of dried.

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