Vegetable Curry

In Indian cuisine, we cook a lot with vegetables and there are so many curried vegetable dishes made in many ways. Vegetable korma, veg kurma, kadai vegetables, achari vegetables and vegetable handi are popular on the restaurant menus. Each dish is made with a specific spice blend to impart a unique flavor. This Homestyle vegetable curry is comforting, healthy and is made with pantry staples. The curry base is made with onions, tomatoes, ginger, garlic, red chilli powder and garam masala. I prefer to go with potatoes, carrots, peas, green beans, cauliflower and bell peppers. Though you can use other veggies like sweet corn kernels, baby corn, sweet potato and broccoli, the curry will have different flavors. You can use any vegetables of your choice but your final dish will take on the flavors of the vegetables you use. I have shared the basic recipe here and you can easily take this in any direction you want. Make it a typical South Indian curry by using curry leaves and coconut milk. Or make it in North Indian style by using Kasuri methi and amchur or even more add some cream before you finish the dish. Also you may use any spice powder. I make this curry often and keep changing the spice blends. Pav bhaji masala, Misal masala, kitchen king masala, Sambar powder and even meat masala goes well here. You will be surprised how every spice blend imparts a different flavor to your vegetable curry. Similar RecipesVegetable KurmaVegetable JalfreziAloo GobiAloo MatarPotato CurryCapsicum Curry

How to make Mixed Vegetable Curry (Stepwise Photos)

  1. Heat 2 tablespoons oil in a pan. Add half teaspoon cumin. When they begin to sizzle, add 1 teaspoon ginger garlic paste.
  2. Fry the ginger garlic until aromatic and loses the raw flavor. This takes about a minute. Do not burn.
  3. Add 1 cup finely chopped onions.
  4. Saute then until light golden.
  5. Add ¾ to 1 chopped or mashed or pureed tomatoes, half teaspoon salt and ⅛ teaspoon turmeric. Cook until the tomatoes turn mushy.
  6. Add ¾ to 1 teaspoon garam masala, ½ to ¾  teaspoon red chili powder.
  7. Saute until the masala smells good and begins to leave the pan. This step takes about 3 minutes.
  8. Add 3 to 3 ½ cups mixed vegetables like potatoes, green peas, carrots, green beans and bell peppers or cauliflower. Fry on a medium high heat for 2 to 3 mins.
  9. Pour ¾ cup hot water. Give a good mix.
  10. Cover and cook on a low to medium flame until the veggies are fork tender.
  11. When the veggies are soft cooked, taste test and adjust salt. You can also add 1 teaspoon crushed kasuri methi now. If you prefer a dry curry, cook on a slightly high heat and evaporate the moisture. Add 2 tablespoons chopped coriander leaves. If you want you may pour 3 tablespoons coconut milk or cream. Serve vegetable curry with rice, roti or naan. Related Recipes

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Vegetable Curry First published in January 2013. Updated & Republished in June 2022.