Classic Indian Vegetable Curry
A hearty curry packed with seasonal vegetables in tomato-based gravy.
Nutrition Facts(per serving)
Ingredients
- Potatoes - 2 medium, cubed
- Cauliflower - 1 cup, florets
- Green beans - 1 cup, chopped
- Carrots - 1 cup, diced
- Green peas - 1/2 cup
- Onions - 2 large, finely chopped
- Tomatoes - 3 large, pureed
- Ginger-garlic paste - 2 tablespoons
- Green chilies - 2, slit
- Cumin seeds - 1 teaspoon
- Turmeric powder - 1/2 teaspoon
- Red chili powder - 1 teaspoon
- Coriander powder - 2 teaspoons
- Garam masala - 1 teaspoon
- Kasuri methi (dried fenugreek) - 1 tablespoon
- Vegetable oil - 3 tablespoons
- Salt - to taste
- Fresh coriander - for garnish
Instructions
Heat oil in a large pot over medium heat. Add cumin seeds and let them crackle.
Add chopped onions and sauté until golden brown, stirring occasionally (8-10 minutes).
Add ginger-garlic paste and green chilies. Cook for 2 minutes until fragrant.
Pour in the tomato puree and cook for 10 minutes until the oil separates from the masala.
Add turmeric, red chili powder, coriander powder, and salt. Mix well and cook for 2 minutes.
Add all the vegetables - potatoes, cauliflower, beans, carrots, and peas. Stir to coat with masala.
Add 2 cups of water and bring to a boil.
Reduce heat to low, cover, and simmer for 25-30 minutes until vegetables are cooked through.
Crush kasuri methi between your palms and add to the curry. Stir well.
Sprinkle garam masala and cook for another 3-4 minutes.
Garnish with fresh coriander and serve hot with naan, roti, or rice.
Congratulations! Your delicious vegan classic indian vegetable curry is ready to serve. Enjoy! 🌱