This is a one-pan delicious curry with the goodness of vegetables. This simple vegetable curry can be made without heavy cream, yogurt, and coconut milk. Best paired with chapati, steamed rice, ghee rice, and more.
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Heat a pressure cooker and add oil. When it becomes hot, add chopped onions.
Cook until the onions turn golden brown.
Add ginger garlic paste and sauté until the raw taste is gone.
Lower the flame and add chilli powder, meat masala powder, and turmeric powder. Sauté for 30 seconds.
Add chopped tomato and salt. Sauté on medium flame until the oil separates.
Add the chopped vegetables and mix for 1 minute.
Add enough water, close the lid, and cook until completely cooked or until 2 whistles.
Turn off the flame. When the pressure is completely gone, open the lid and add coriander leaves and kasuri methi. Mix well.
The vegetable masala curry is ready to serve.
Ensure the onions are cooked to a golden brown to enhance the flavor.
Adjust the spice level by varying the amount of chilli powder and green chilli.
For a richer flavor, you can add a dash of garam masala at the end.
Can I use fresh peas instead of frozen?
Yes, you can use fresh peas. Just ensure they are cooked thoroughly.
What can I serve with vegetable masala curry?
It pairs well with chapati, steamed rice, or ghee rice.
Can I add other vegetables?
Yes, you can add vegetables like cauliflower or bell peppers.
Is this curry spicy?
The spice level can be adjusted to your preference by altering the amount of chilli powder and green chilli.
Can I make this curry without a pressure cooker?
Yes, you can cook it in a regular pot, but it may take longer for the vegetables to cook.
Cooking is my passion. Flavours unite us 🤝..I love to create new recipes... and also love to learn about different cuisine.
