Vegetable Curry
A vibrant medley of fresh vegetables simmered in a rich and aromatic tomato-onion gravy. This comforting North Indian classic is perfect with roti or rice for a wholesome meal.
For 4 servings
Prepare the cashew paste
- Soak the cashews in 1/4 cup of hot water for 20 minutes.
- Drain the cashews, reserving the soaking water.
- Blend the soaked cashews with 2-3 tablespoons of the reserved water until you get a completely smooth, creamy paste. Set aside.
Build the masala base
- Heat ghee in a large pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
- Add the chopped onions and sauté for 8-10 minutes until soft and golden brown.
- Stir in the ginger-garlic paste and green chilies. Sauté for 1 minute until the raw smell is gone.
- Add the tomato puree, turmeric, red chili powder, coriander powder, and salt. Cook for 7-9 minutes, stirring occasionally, until the masala thickens and oil separates from the sides.
Cook the vegetables
- Add the cubed potatoes, carrots, and cauliflower to the pan. Stir to coat them with the masala.
- Pour in 1/2 cup of hot water, bring to a simmer, then cover and cook for 10-12 minutes until the vegetables are about 70% cooked.
- Add the green beans and peas. Mix gently, cover, and cook for another 5-7 minutes until all vegetables are tender-crisp.
Finish the curry
- Reduce the heat to low. Stir in the prepared cashew paste and heavy cream.
- Add the remaining 1 cup of hot water and stir until well combined.
- Let the curry simmer gently for 2-3 minutes. Do not let it boil rapidly.
- Turn off the heat. Sprinkle with garam masala and chopped coriander leaves. Stir gently.
Rest and serve
- Let the curry rest for 5 minutes to allow the flavors to meld.
- Serve hot with naan, roti, or steamed basmati rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, ensure you sauté the onions until they are deeply golden brown. This forms the sweet base of the curry.
- 2Cooking the tomato masala until oil separates (the 'bhunao' process) is crucial for developing a deep, rich flavor.
- 3Add 1 teaspoon of kasuri methi (dried fenugreek leaves), crushed between your palms, along with the garam masala for an authentic restaurant-style aroma.
- 4Don't overcook the vegetables. They should be tender-crisp, not mushy, to provide the best texture.
- 5Using hot water helps maintain the cooking temperature and speeds up the process.
Adapt it for your goals.
Vegan
Replace ghee with coconut oil or vegetable oil, and use 1/4 cup of full-fat coconut milk instead of heavy cream and cashew paste.
healthyHealthy
Reduce ghee to 1.5 tbsp, skip the heavy cream, and increase the quantity of vegetables for more fiber.
quickQuick
Use a 16oz bag of frozen mixed vegetables to save chopping time, and use canned tomato puree instead of fresh.
jainJain
Omit onions and ginger-garlic paste. Use raw banana instead of potato and add a pinch of asafoetida (hing) with the cumin seeds.
Why this is on our healthy list.
Rich in Vitamins and Minerals
The medley of vegetables provides essential nutrients like Vitamin A from carrots, Vitamin C from cauliflower, and potassium from potatoes, supporting overall health.
Good Source of Fiber
With ingredients like peas, beans, and carrots, this curry is a good source of dietary fiber, which aids digestion and promotes gut health.
Provides Plant-Based Goodness
This dish is entirely plant-based (if using oil instead of ghee), offering antioxidants and phytonutrients from vegetables and spices.
Frequently asked questions
Yes, Vegetable Curry is a healthy dish packed with vitamins, minerals, and fiber from the variety of vegetables. The cream and ghee add richness, which can be reduced for a lower-calorie version.