The Best Pure Veg Hyderabadi Royal Thali You Ever Need

Who says Hyderabadi food is all about biryani and meat? Today, I’m bringing you the royal vegetarian side of Hyderabad with two rich and aromatic classics - Vegetable Nizami Handi and Bhindi ka Salan.
This thali is indulgent, full of authentic flavors, and yet 100% vegetarian, perfect for festive occasions or weekend family meals.

Dishes in this Thali:
Vegetable Nizami Handi: A rich makhani-based curry with spinach, cauliflower, carrots, beans & peas cooked in cashew gravy.

Bhindi ka Salan: Fried okra simmered in a tangy, spiced yogurt-onion masala.

INGREDIENTS
For Makhani Gravy (Base for Nizami Handi):
4 Tomatoes (roughly chopped)
1 Bay Leaf
5 Green Chillies
1 inch Ginger
5 Garlic Cloves
¼ cup Cashew Nuts
500 ml Water
Salt to taste

For Boiled Vegetables:
250g Cauliflower florets
150g French Beans
200g Green Peas
150g Carrots
1 bunch Spinach (blanched & chopped)
Turmeric + Salt (for boiling)
For Nizami Handi Curry:
1 tbsp Oil + 2 tbsp Ghee
1 tsp Cumin Seeds, pinch Ajwain, 1 inch Cinnamon, 3 Green Cardamoms, 1 Bay Leaf
3 Onions (finely chopped)
1 tsp Ginger paste + 1 tsp Garlic paste
3 Tomatoes (finely chopped)
½ tsp Turmeric Powder
1 tbsp Red Chilli Powder
1 tbsp Coriander Powder
1 tsp Cumin Powder
½ tsp Garam Masala
½ cup Cashew Paste
1 cup Stock (from makhani gravy)
¼ cup Fresh Cream
1 tbsp Kasuri Methi


For Bhindi ka Salan:
500g Okra (slit & fried)
2–3 tbsp Oil (for frying)
2 tbsp Oil (for gravy)
1 tsp Ginger paste + 1 tsp Garlic paste
3 Onions (ground to paste)
1 cup Yogurt
½ tsp Turmeric Powder
1 tbsp Red Chilli Powder
1 tsp Cumin Powder
1 tbsp Coriander Powder
1 tsp Special Garam Masala (equal parts green cardamom, black cardamom, mace, fennel seeds, ground)
Salt to taste

METHOD:

Vegetable Nizami Handi:
Prepare makhani gravy - Boil tomatoes, bay leaf, green chillies, ginger, garlic, cashew & salt in water for 15 mins. Strain, grind to paste, and reserve stock.
Prepare curry base - Heat ghee+oil, splutter spices, add onions, sauté till translucent. Add ginger-garlic, chopped tomatoes, turmeric; cook till mushy.
Add red chilli, coriander, cumin powder, garam masala. Deglaze with water. Add cashew paste, cook 3 - 4 mins.
Mix in the makhani paste, stock, spinach, and boiled vegetables. Simmer for 5 mins without covering.
Finish with cream and kasuri methi. Nizami Handi is ready!

Bhindi ka Salan:
Fry bhindi in oil till soft, set aside.
In the same kadai, sauté ginger-garlic paste, then add onion paste. Cook till brown. Deglaze with water and simmer.
In yogurt, mix turmeric, chilli, cumin, coriander powder & garam masala. Add to onion masala on low flame. Stir continuously till oil separates.
Add fried bhindi, salt, and simmer for 5 mins. Bhindi ka Salan is ready!

Serve this Vegetarian Hyderabadi Thali with steamed basmati rice, chapatis, or naan. The creamy Nizami Handi and tangy Bhindi Salan are a royal combination that will make your table festive and full of flavour!

Why you’ll love this Thali:
100% Vegetarian Hyderabadi recipes
Rich, creamy & authentic flavours
Perfect for dinner parties, festivals & weekends
No shortcuts - just traditional slow cooking

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