Vegetable Curry



  • Approx. 4 cups of mix vegetables
  • about 2 cups cauliflower cut into florets
  • 1 cup green peas
  • 1 carrot diced in about 1/2 inch pieces (gajar)
  • 1/2 cup sliced mushrooms, 1 zucchini small cut into bite size pieces with skin
  • 6 tomatoes medium size
  • 1/2 inch ginger
  • 1 green chili
  • 2 tablespoons oil
  • 1/2 teaspoon cumin seeds (jeera)
  • 1/8 teaspoon asafetida (hing)
  • 1/4 teaspoon turmeric (haldi)
  • 1/4 teaspoon red pepper optional
  • 1 tablespoon coriander powder (dhania)
  • 1 teaspoon salt adjust to taste
  • 1 teaspoon sugar adjust to taste
  • 1 tablespoon corn starch
  • 1/2 teaspoon garam masala, spice mix available in Indian grocery store
  • Approx. 2 tablespoons chopped cilantro (hara dhania)


Step 1

Mix the cornstarch with ¼ cup of water and set aside.

Step 2

Blend 5 sliced tomatoes, green chilies and ginger to make a puree. If you prefer mild take the seeds out of green chili before blending.

Step 3

Slice 1 tomato length wise into 8-10 pieces and set aside.

Step 4

Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.

Step 5

Add the cumin seeds, and asafetida, as seeds crack add tomato puree, coriander, turmeric, sugar and salt. Cover the pot and cook for about 5 minutes.

Step 6

Add all the vegetables and ¼ cup of water. Cover the pan and let it cook for about 10 minutes over medium heat stir few times in between. Vegetables should be tender not mushy.

Step 7

Add cornstarch mixture and let it cook for 2 more minutes. Cornstarch is added to thicken the gravy. If gravy is too thick add some hot water as needed.

Step 8

Turn off the heat add tomato slices, garam masala and cilantro, stir and cover the pan for few minutes before serving.

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