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.
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.
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.
In nonstick kadhai add and melt ghee,add turmeric powder, curry leaves and grinded masala paste saute for 2-3 mins.
Add fried onion slices and coconut milk and mix well...cook on medium flame
When the mixture start boiling add tomatoes puree, tomato ketchup,salt and lemon juice..mix well.
Simmer this gravy for 10-12 mins on slow flame..ghee will start separating.
Add cooked/ boiled vegetables in prepared gravy..mix and cook for 2 mins.Serve / relish hot Hyderabadi curry with parathas/ naan/ kulcha.
