Hyderabadi Dum Vegetable Roti Casserole Recipe

About this recipe

Hyderabadi Dum Vegetable Roti Casserole is a warm and aromatic breakfast dish that combines tender vegetables and soft roti layers with a rich, spiced yogurt sauce. This layered casserole is slow-cooked to perfection, capturing the essence of traditional Hyderabadi flavors while offering a comforting and hearty start to the day. Perfect for a family breakfast, the dish brings together balanced spices and wholesome ingredients for a nourishing and flavorful meal.

Ingredients

• 200 g Paneer
• 200 g Dahi
• 500 g Onion
• 500 g Tomato - Hybrid
• 200G Adrak Lasun Paste (200g)
• 200 ml Mustard Oil
• 100 g Coriander Leaves
• medium Chilli Green Long
• 50g Everest Garam Masala
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Heat 1 tbsp oil in a pan and add cumin seeds. Once they splutter, add sliced onions and sauté until golden brown.
2. 2. Add ginger-garlic paste and green chilies, sauté for 2 minutes, then add chopped tomatoes. Cook until the tomatoes soften and the mixture forms a thick base.
3. 3. Add turmeric powder, red chili powder, garam masala, and salt. Stir well and cook for 1 minute. Add the mixed vegetables and paneer cubes. Cook for 5 minutes until the vegetables are tender.
4. 4. In a bowl, whisk the plain yogurt until smooth. Add the cooked vegetable mixture to the yogurt and mix gently to coat everything evenly.
5. 5. Grease a casserole dish with remaining oil and layer the bottom with one roti. Spread a portion of the vegetable-yogurt mixture over the roti. Repeat the layering process until all rotis and the mixture are used, finishing with the mixture on top.
6. 6. Cover the casserole dish with foil and cook in a preheated oven at 180°C (350°F) for 20 minutes. Let it rest for 5 minutes before serving.
7. 7. Garnish with chopped coriander leaves and serve warm.