The best vegetable curry is a hearty, simple dish that can be made in a few minutes. It is a perfect combo for any rotis and rice varieties.
This vegetable curry is an easy and the best vegetable curry for roti and rice. Also, it is one of the comforting curries you can make with any vegetables. Today, I used potatoes and capsicum (bell pepper) as I had only these two left-out vegetables in my pantry.
The best part of this vegetable curry is that you can add any vegetables and alter spices according to your preference.
Focus on adding potatoes, as they thicken and add body to the curry. My favorite vegetables to include are bell peppers, peas, cauliflower, beans, and carrots, all of which complement the potatoes well.
This curry hardly takes thirty minutes from start to end of the recipe. You can make this dish in the pressure cooker or Instant Pot to save time.
It is the base recipe that you can change to North Indian or South Indian styles. Adding fresh cream and cashew paste to the curry gives a rich, creamy North Indian-style vegetable curry. Likewise, if you add coconut paste, it becomes South Indian-style kurma (Qurma).
Variations for best vegetable curry
- I made a slightly thick curry. You can add water or milk to make thin curry according to your preference.
- You can add any vegetables like peas, carrots, beans, cauliflower, etc. There are no fixed vegetables to use for this recipe.
- Paneer goes well with this curry recipe. You can skip all the vegetables and add paneer alone to this dish. If you are vegan, add tofu and relish it.
- If you like rich, creamy vegetable curry, add fresh cream or cashew paste.
- Adding masala powder is purely your choice. I usually add home sambhar powder and garam masala powder to make this vegetable curry. You can add store-bought chili powder and coriander powder in the place of sambhar powder.
Ingredients
- potatoes
- bell pepper (green capsicum )
- onion
- tomatoes
- fennel seed
- cinnamon
- cloves
- Homemade Sambhar Powder
- Ginger Garlic Paste
- turmeric powder
- oil
- salt
- water
- coriander leaves
Let’s see step-by-step preparation of the best vegetable curry.
In a kadhai or pan, heat oil on medium. Add fennel seeds, cinnamon, and cloves. Allow them to splatter, letting the spices infuse into the oil.
Now add finely sliced onion and sauté until it turns translucent.
Add ginger-garlic paste and sauté until the raw smell completely disappears.
Add sliced tomato and a little salt. Salt helps to soften tomatoes and turns them mushy quickly.
Wash the potatoes, peel the skin, and dice them into even pieces. Add turmeric powder and, Homemade Sambhar Powder then sauté well.
After sautéing for three to four minutes, add one cup of water and bring it to a boil. Cover and cook for ten minutes or until the potatoes are soft.
Finally, add sliced bell peppers and salt to taste, then gently mix them into the potato curry. It takes only four to five minutes to cook thoroughly.
Once the curry reaches the desired consistency, garnish it with coriander leaves and transfer it to a serving bowl.
Serving suggestions
This delicious vegetable curry complements various types of rotis and rice, including flavored rice, pooris, and steaming hot plain rice.
More vegetarian recipes you might like to try
Bagara Baingan/Brinjal or Eggplant Gravy
Elephant Yam Fry/ Senai Kizhangu Varuval
If you’ve tried this recipe, don’t forget to rate it and let me know your feedback in the comments below. I love hearing from you! Happy cooking!
Recipe Card📖
Best Vegetable Curry
Equipment
Ingredients
- 3 potatoes ( medium sized )
- 1 bell pepper ( green capsicum )
- 1 onion
- 2 tomatoes
- ½ teaspoon fennel seed
- 1 1" cinnamon
- 3 cloves
- 1 teaspoon Homemade Sambhar Powder
- 1 teaspoon Ginger Garlic Paste
- ¼ teaspoon turmeric powder
- 3 tablespoon oil
- ½ salt ( to taste )
- 1½ cup water
- coriander leaves (for garnish )
Instructions
- In a kadhai or pan, add oil on medium heat. To it, add fennel seed, cinnamon, and cloves. Let it starts to splatter, and the whole masala flavour infuses in oil.
- Now add finely sliced onion and saute until it turns translucent.
- Add ginger-garlic paste and saute until the raw smell completely disappears.
- Add sliced tomato and a little salt. Salt helps to soften tomato and turns mushy quickly.
- Wash potatoes and peel the skin, and dice into even shapes. To it, add turmeric powder and Homemade Sambhar Powder and saute well.
- After sauteeing for three to four minutes, add one cup of water and let it boil. Cover and cook for ten minutes or until the potatoes turn soft.
- Finally, add sliced capsicum (bell peppers) and salt to taste and gently mix it in the potato curry. It hardly takes four to five minutes to cook completely.
- When the curry is ready with desired consistency, finally garnish with coriander leaves and transfer it into a serving bowl.
- This best vegetable curry pairs well with all types of rotis and rice. It is also best with flavored rice, pooris, and hot piping hot plain rice.
Notes
- I made a slightly thick curry. You can add water or milk to make the curry according to your preference.
- You can add any vegetables like peas, carrots, beans, cauliflower, etc. There are no fixed vegetables to use for this recipe.
- Paneer goes well with this curry recipe. You can skip all the vegetables and add paneer alone to this dish. If you are vegan, add tofu and relish it.
- If you like rich, creamy vegetable curry, add fresh cream or cashew paste.
- Adding masala powder is purely your choice. I usually add homemade sambhar powder and garam masala powder to make this vegetable curry. You can add store-bought chili powder and coriander powder in the place of sambhar powder.
Nutrition
Gayathry
This veg curry receipie s has stolen one u tuber lakshmi nair ..pls check
JAYANTHY
Can you send me the link?