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–+ servings

Best Vegetable Curry

Jayanthy Asokan
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.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Course, sides
Cuisine Indian
Servings 3
Calories 321.4 kcal

Equipment

Kadhai or Wok

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 thin curry according to your preference.
  • You can add any vegetables like peas, carrot, 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.

Nutrition

Serving: 1personCalories: 321.4kcalCarbohydrates: 44.5gProtein: 5.5gFat: 14.5gSaturated Fat: 1.1gTrans Fat: 0.1gSodium: 25.8mgPotassium: 1157.9mgFiber: 6.7gSugar: 5.4gVitamin A: 689.8IUVitamin C: 56mgCalcium: 54.6mgIron: 2.1mg
Keyword vegetable curry, indian vegetable curry, curry, vegetable,
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