Vegetable Masala Recipe – Carrot, Peas & Potato Curry

Last Updated on 2 months by Neha Deshmukh

Vegetable Masala Recipe – Carrot, Peas & Potato Curry

Introduction

Oh, Vegetable Masala! This is one of those dishes that just feels like home. It’s the kind of curry my mom would whip up on a weeknight, packed with whatever veggies she had on hand. It’s comforting, flavorful, and surprisingly easy to make. I first made this myself when I moved away from home and was craving a little piece of my childhood. Now, I’m excited to share my version with you – a vibrant, delicious curry that’s perfect with poori, dosa, or roti.

Why You’ll Love This Recipe

This Vegetable Masala isn’t just tasty; it’s a winner for so many reasons! It’s a fantastic way to sneak in extra veggies, it’s relatively quick to prepare (about 30 minutes total!), and the flavor is just incredible. The homemade masala paste is what really elevates this dish, giving it a depth you just won’t find in store-bought versions. Plus, it’s wonderfully versatile – feel free to swap in your favorite vegetables!

Ingredients

Here’s what you’ll need to create this delightful Vegetable Masala:

• 1 carrot
• ½ – 1 cup peas (fresh or frozen)
• 1 potato
• 10 beans (French beans or green beans)
• 1 tsp salt (plus more to taste)
• ½ – 1 tsp turmeric powder
• 2 cups water (for boiling vegetables)
• ½ – 1 cup coconut (fresh or desiccated)
• 2 tbsp roasted gram dal (chana dal)
• 4 cashews
• 1 tbsp poppy seeds (khus khus)
• 1 inch cinnamon stick
• 3 cloves
• ½ – 1 tsp black pepper
• 1 inch ginger
• 2 cloves garlic
• ½ – 1 onion (for masala paste)
• A handful of coriander leaves
• 5 green chillies (adjust to your spice preference)
• ½ – 1 cup water (for masala paste)
• 2 tbsp oil
• 1 tsp mustard seeds
• ½ – 1 tsp cumin seeds
• A pinch of hing (asafoetida)
• A few curry leaves
• ½ – 1 onion (for the curry)
• 1 tomato
• ½ – 1 capsicum (bell pepper)
• ½ – 1 tsp turmeric powder
• 1 tsp salt
• ½ – 1 cup water (for adjusting consistency)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Coconut & Spice Blend Specifics: Using fresh coconut really does make a difference, but desiccated coconut works beautifully too. Just soak it in a little warm water for about 10 minutes to soften it before grinding. Don’t skimp on the spices – they’re what give this masala its signature flavor!
• Regional Variations in Vegetable Choice: Feel free to get creative with your veggies! Cauliflower, cabbage, and even spinach work wonderfully in this curry. In some parts of India, they add drumsticks or eggplant.
• Understanding Hing (Asafoetida): Hing has a… unique aroma! But trust me, it adds a wonderful savory depth to the curry. A little goes a long way, so start with a pinch. If you’re not used to it, you can start with even less.
• The Role of Roasted Gram Dal: Roasting the gram dal (chana dal) beforehand adds a lovely nutty flavor to the masala. You can dry roast it in a pan until golden brown.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get the veggies prepped. Chop the carrot, potato, beans, and capsicum into bite-sized pieces.
2. In a pot, boil the chopped carrot, peas, potato, and beans with 1 tsp salt, ½ – 1 tsp turmeric powder, and 2 cups of water for about 5 minutes, until they’re almost cooked through – we want them slightly firm. Drain and set aside.
3. Now for the star of the show – the masala paste! In a grinder, combine the coconut, roasted gram dal, cashews, poppy seeds, cinnamon stick, cloves, pepper, ginger, garlic, ½ – 1 onion, coriander leaves, and 5 green chillies. Add ½ – 1 cup of water and grind into a smooth paste. Add more water if needed to get a good consistency.
4. Heat 2 tbsp oil in a kadai (or a deep frying pan) over medium heat. Once hot, add 1 tsp mustard seeds. When they splutter, add ½ – 1 tsp cumin seeds and a pinch of hing. Let them sizzle for a few seconds, then add a few curry leaves.
5. Add the remaining chopped onion and sauté until translucent. Then, add the chopped tomato and capsicum, along with ½ – 1 tsp turmeric powder and 1 tsp salt. Cook until the tomatoes soften and become mushy.
6. Add the masala paste to the kadai and cook for about 5-7 minutes, stirring frequently, until the oil starts to separate from the sides. This is a key step – it means the masala is well cooked and the flavors have developed.
7. Add the partially boiled vegetables to the masala and mix well to coat them evenly.
8. Add ½ – 1 cup of water (or more, depending on your desired consistency) and bring to a simmer. Cover and cook for another 5 minutes, or until the vegetables are fully cooked and tender.
9. Garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t overcook the vegetables in the initial boiling step. They’ll continue to cook in the masala.
• Cooking the masala paste until the oil separates is crucial for a rich, flavorful curry.
• Taste and adjust the seasoning as needed. Everyone’s palate is different!

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your oil doesn’t contain any animal products.
• Gluten-Free Adaptation: This recipe is also naturally gluten-free.
• Spice Level Adjustment (Mild to Spicy): Adjust the number of green chillies to control the spice level. For a milder curry, remove the seeds from the chillies.
• Festival Adaptations (Navratri, etc.): During Navratri, some families avoid onion and garlic. You can omit them from the masala paste and use a little extra ginger for flavor.

Serving Suggestions

This Vegetable Masala is incredibly versatile! It’s fantastic with:

• Poori (fried bread)
• Dosa (thin crepe)
• Roti (Indian flatbread)
• Steamed rice
• Even a side of plain yogurt!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavors actually develop even more overnight!

FAQs

• What type of oil is best for making Vegetable Masala? Traditionally, groundnut oil or mustard oil are used, but any neutral-flavored oil like vegetable oil or sunflower oil will work well.
• Can I use frozen vegetables in this recipe? Absolutely! Frozen peas and beans are perfectly fine. You might need to adjust the cooking time slightly.
• How can I adjust the thickness of the masala? Add more water for a thinner consistency, or cook for a few more minutes uncovered to reduce the sauce.
• What is the best way to grind the masala paste for a smooth texture? Using a high-powered blender or food processor will give you the smoothest results. Adding a little ice water while grinding can also help.
• Can this Vegetable Masala be made ahead of time? Yes! You can make the masala paste a day or two in advance and store it in the refrigerator.
• What are good accompaniments besides poori, dosa, or roti? A simple cucumber raita (yogurt dip) or a side of papadums (crispy lentil wafers) would be lovely!