Shahi Dum Ka Veg Curry Recipe

Prepare vegetables

Peel and cut potatoes into 1-inch cubes; break cauliflower into medium florets; dice carrot and measure peas. Blanch cauliflower and peas briefly in boiling salted water (1 minute for cauliflower, 30 seconds for peas) then drain and set aside to keep color and texture.

Soak nuts

Soak cashews and blanched almonds in 3 tbs warm water for 15 minutes to soften.

Make nut-tomato paste

Drain nuts and blend with 1/4 cup of the tomato puree and 2-3 tbs water into a smooth paste. Set aside. This will add the rich, creamy Shahi texture.

Temper whole spices

Heat ghee (or oil) in a heavy-bottomed pan or Dutch oven over medium heat. Add bay leaf, cinnamon stick, cardamom pods, cloves and peppercorns. Sauté for 30–45 seconds until fragrant (do not burn).

Caramelize onions

Add the sliced onions and a pinch of salt. Cook on medium-low heat, stirring frequently, until deep golden brown and caramelized, about 15–18 minutes. If onions start to stick, reduce heat and add 1 tbs water.

Cook aromatics

Add ginger-garlic paste and slit green chilies to the caramelized onions. Sauté for 2 minutes until raw smell disappears.

Add spices and tomato

Stir in turmeric, red chili powder and coriander powder. Cook briefly (20–30 seconds) then add the remaining tomato puree. Cook the tomato-onion mixture on medium heat for 6–8 minutes until oil begins to separate at the edges.

Incorporate nut paste & yogurt

Lower the heat. Whisk the yogurt to smoothness and add it gradually, stirring continuously to prevent curdling. Then add the prepared nut-tomato paste and cook for 3–4 minutes, stirring, until the mixture is well combined and thickens slightly.

Add vegetables & liquids

Add the potatoes, carrots, blanched cauliflower, and peas into the gravy. Stir gently to coat. Pour in the water or vegetable stock, add salt and sugar, and bring to a gentle simmer.

Simmer until tender

Cover the pan with a tight-fitting lid. Reduce heat to low and cook for 12–15 minutes, or until potatoes and carrots are tender when pierced with a fork. Stir once midway to ensure even cooking and to prevent sticking.

Finish with cream & spices

Once the vegetables are cooked through and gravy has slightly thickened, stir in the fresh cream, garam masala and kasuri methi (crush between palms before adding). Cook uncovered on low for 2–3 minutes to meld flavors. Adjust salt and consistency—add up to 1/4 cup water if too thick.

Dum (sealed slow cook)

For traditional 'dum' finish: cover the pan with a piece of aluminum foil placed directly over the curry, then a tight lid. Cook on the lowest heat for 8–10 minutes to allow flavors to infuse. Alternatively, place the covered pan in a preheated oven at 160°C (320°F) for 10 minutes.

Remove lid and stir in lemon juice. Check seasoning and adjust salt or sugar if needed. Garnish with chopped fresh cilantro and a drizzle of cream if desired. Serve hot with naan, paratha, or steamed basmati rice.