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Indian vegetable curry in a bowl with rice, lime, and fresh herbs in the background
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Indian vegetable curry

Indian vegetable curry is a delicious and nutritious curry loaded with vegetables. This flavorful mixed vegetable curry is very easy to make and is a must try by every curry lover.
Course Main Course
Cuisine Indian, North Indian
Diet Gluten Free, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 156kcal

Equipment

  • Cooking pot
  • Grinder

Ingredients

  • 1 cup peeled and chopped potato
  • 1 cup cauliflower florets
  • ½ cup chopped carrot
  • ½ cup chopped French beans
  • ¼ cup green peas
  • 1 large tomato use a juicy variety
  • 1 large red onion
  • 2-3 large garlic cloves
  • 1 inch piece of ginger
  • 1-2 green chili peppers adjust to taste
  • Juice of ½ a lime
  • ¼ cup fresh cilantro
  • 1 bay leaf
  • ½ teaspoon cumin seeds
  • ½ tablespoon coriander powder
  • 1 teaspoon kasoori methi
  • ½ teaspoon red chili powder adjust to taste
  • ¼ teaspoon turmeric powder
  • ¼ teaspoon garam masala
  • Salt to taste
  • 2 tablespoons tomato paste
  • 2 tablespoons cooking cream dairy/ vegan
  • 1 tablespoon any cooking oil of your choice
  • 2.5 cups water adjust to get the desired consistency

Instructions

  • Roughly chop the onion, ginger, and garlic. Put them in a grinding jar and make a smooth paste. Take it out in a bowl. In the same grinding jar put roughly chopped tomatoes and green chilies and make another paste. Take it out in a separate bowl.
  • Heat oil in a pot. Add bay leaf and cumin seeds. Saute until they start spluttering and become fragrant. It will take just a few seconds.
  • Add onion garlic paste and cook until the paste becomes golden brown. Keep on stirring in between. If the onion starts sticking to the bottom, add 1-2 tablespoons of water and continue cooking.
  • Add turmeric powder, kasoori methi, coriander powder, red chili powder, and 1 tablespoon of water. Mix and cook for about a minute.
  • Next, add tomato-green chili puree and salt. Mix, and cook until the tomato is nicely cooked. It will take around 8-10 minutes.
  • Add tomato paste and cook for about a minute.
  • Add chopped vegetables, mix everything, and cook without water for around 2 minutes.
  • Add water, mix and cover the pot. Cook covered for around 15 minutes or until the potatoes are cooked.
  • Switch off the gas. Add garam masala and cream. Mix everything.
  • Finally, add chopped cilantro and lime juice. Mix and serve hot with rice or roti.

Notes

  1. Don't cut the vegetables into very small pieces otherwise, they will turn mushy.
  2. Add garam masala in the end, it will make the curry more flavorful
  3. Instead of water vegetable stock can be added too.
  4. Feel free to use other vegetables of your choice.
  5. While adding the cream either keep the flame on low or switch it off. Keep on stirring with the other hand until the cream gets nicely mixed in the curry.
  6. More detailed trips and tricks are given within the post. Please follow them to make this recipe.

Nutrition

Calories: 156kcal | Carbohydrates: 22g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 107mg | Potassium: 672mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3597IU | Vitamin C: 40mg | Calcium: 59mg | Iron: 2mg