veg masala recipe | vegetable masala recipe | how to make veg gravy recipe

veg masala recipe with step by step photos – a delicious mughlai style gravy recipe made with mix veggies and tastes restaurant style.

veg masala recipe, vegetable masala recipe, veg gravy recipe

this mughlai style veg masala recipe is one of those recipes that i am preparing for many years. the original recipe made with meat, is from the sumeet mixer-grinder manual. i still have the manual with me after so many years. i make this gravy either with mixed veggies or mushrooms.

the veg masala gravy is made in a base of onions, curd, dry red chilies and spices-herbs. tomatoes are not added. the taste of this gravy is like the onion based gravies one gets in restaurants. few more delicious mughlai recipes on blog are:

the veg masala gravy tastes very good with chapatis or naan or tandoori roti or plain paratha. though you can also have with jeera rice or saffron rice.

if you are looking for more gravy recipes then do check:

veg masala recipe

4.88 from 8 votes
Author:Dassana Amit
Prep Time:20 mins
Cook Time:25 mins
Total Time:45 mins
Course:main course
Cuisine:north indian
Servings (change the number to scale):4
veg masala recipe, vegetable masala recipe, veg gravy recipe
veg masala recipe mughlai style. this is a delicious gravy recipe made with mix veggies and tastes restaurant style.

INGREDIENTS FOR veg masala recipe

(1 CUP = 250 ML)

for masala paste

  • 105 grams onion OR 1 large onion OR 1 cup roughly chopped onion
  • 2 to 3 red chillies (kashmiri or byadgi)

whole spices for veg masala

  • 2 teaspoons coriander seeds (sabut dhania)
  • ½ teaspoon cumin seeds (jeera)
  • 1 inch cinnamon (dalchini)
  • 2 cloves (lavang)
  • 2 green cardamoms (choti elaichi)
  • 4 whole black peppers (sabut kali mirch)
  • seeds from 1 black cardamom (badi elaichi)
  • 3 to 4 tablespoons water for grinding
  • 1.25 to 1.5 cups mixed vegetables, use veggies like carrots, capsicum, cauliflower, green peas, french beans and potatoes

other ingredients for veg masala

  • cup fresh curd (dahi or yogurt)
  • 1 green chilli - slit or sliced
  • 1 tablespoon chopped coriander leaves (dhania patta)
  • 1 tablespoon chopped mint leaves (pudina patta) OR ½ teaspoon dried mint leaves
  • ¼ teaspoon turmeric powder (haldi)
  • ½ teaspoon ginger-garlic paste (adrak lahsun ka paste)
  • 3 tablespoons ghee
  • ¾ to 1 cup water
  • salt as required
  • 1 tablespoon coriander leaves for garnish

HOW TO MAKE veg masala recipe

soaking red chilies

  • first rinse and then soak 2 to 3 dry red chillies in ⅓ cup hot water for 20 to 30 minutes. use kashmiri red chilies or byadagi chilies, which have low heat. otherwise the curry will become spicy. when the chilies are soaking, you can prep other ingredients like removing spices, chopping onions, coriander and mint leaves.

preparing masala paste for veg masala gravy

  • in a grinder jar take the following spices - 2 teaspoons coriander seeds, ½ teaspoon cumin seeds, 1 inch cinnamon, 2 cloves, 2 green cardamoms, 3 to 4 black pepper and seeds from 1 black cardamom.
  • grind coarsely.
  • then add 1 cup roughly chopped onions and the soaked dry red chilies. also add 2 to 3 tablespoons of the soaked red chilies water.
  • grind to a smooth masala paste. keep aside.
  • in another bowl, take ⅓ cup fresh curd and whisk it till smooth.

making veg masala

  • melt 3 tablespoons ghee in a pan. lower the flame.
  • add the ground masala paste. stir well.
  • cover the pan as the paste splutters.
  • remove the lid when the mixture stops spluttering.
  • then add ½ teaspoon ginger-garlic paste.
  • mix and continue to sauté the masala till you see ghee releasing from the sides. the masala paste will thicken and you will see the fat releasing from the sides.
  • next add 1 green chilli (slit or sliced), 1 tablespoon chopped coriander leaves and 1 tablespoon chopped mint leaves or ½ teaspoon dried mint leaves.
  • mix very well.
  • next add ¼ teaspoon turmeric powder.
  • mix turmeric powder very well with the masala.
  • keep the flame to a low and add the beaten curd.
  • as soon as you add the beaten curd, quickly stir and mix it very well with the masala.
  • on a low to medium flame, sauté this mixture. after adding curd, if mixture splutters, then cover with lid and cook.
  • saute till you see ghee floating on the top and at the sides.
  • then add the chopped veggies.
  • season with salt. mix very well.
  • add water. water can be less or more as per the gravy consistency you want.
  • cover the pan with a lid. simmer the vegetable masala gravy on a low to medium flame till the veggies are cooked.
  • do check a couple of times when the veggies are cooking.
  • simmer till the veggies are done and tender.
  • serve vegetable masala gravy hot with chapatis, tandoori rotis or naan.
GOOD KARMAall our content & photos are copyright protected. a lot of time and effort is spent in researching, developing, testing and photographing recipes. please do not copy. as a blogger, if you you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.
TRIED THIS RECIPE ?i would love to hear from you. if you have made this recipe then rate the recipe or leave a comment below. if you like this recipe then do share the recipe link on facebook, twitter & pinterest. for instagram mention @vegrecipesofindia or tag #vegrecipesofindia

preparation for making veg masala recipe

1. first rinse and then soak 2 to 3 dry red chillies in ⅓ cup hot water for 20 to 30 minutes. use kashmiri red chilies or byadagi chilies, which have low heat. otherwise the curry will become spicy. when the chilies are soaking, you can prep other ingredients like removing spices, chopping onions, coriander and mint leaves.

chillies for veg masala recipe

2. in a grinder jar take the following spices – 2 teaspoons coriander seeds, ½ teaspoon cumin seeds, 1 inch cinnamon, 2 cloves, 2 green cardamoms, 3 to 4 black pepper and seeds from 1 black cardamom.

spices for veg masala recipe

3. grind coarsely.

spices for veg masala recipe

4. then add 1 cup roughly chopped onions and the soaked dry red chilies. also add 2 to 3 tablespoons of the soaked red chilies water.

onions for veg masala recipe

5. grind to a smooth masala paste. keep aside.

masala paste for veg masala recipe

6. in a another bowl, take ⅓ cup fresh curd and whisk it till smooth.

curd for veg masala recipe

making veg masala gravy

7. melt 3 tablespoons ghee in a heavy thick bottomed pan. lower the flame.

ghee for veg masala recipe

8. add the ground masala paste.

masala paste for veg masala recipe

9. stir well.

masala paste for veg masala recipe

10. cover the pan as the paste splutters.

masala paste for mughlai veg masala recipe

11. remove the lid when the mixture stops spluttering.

masala for mughlai veg masala recipe

12. then add ½ teaspoon ginger-garlic paste.

making mughlai veg masala recipe

13. mix and continue to sauté the masala till you see ghee releasing from the sides. the masala paste will thicken and you will see the fat releasing from the sides.

making mughlai style veg masala recipe

14. next add 1 green chilli (slit or sliced), 1 tablespoon chopped coriander leaves and 1 tablespoon chopped mint leaves or ½ teaspoon dried mint leaves.

making mughlai style veg masala recipe

15. mix very well.

preparing mughlai veg masala recipe

16. next add ¼ teaspoon turmeric powder.

preparing mughlai veg masala recipe

17. mix turmeric powder very well with the masala.

preparing mughlai veg masala recipe

18. keep the flame to a low and add the beaten curd.

curd for veg masala recipe

19. as soon as you add the beaten curd, quickly stir and mix it very well with the masala.

preparing veg masala recipe

20. on a low to medium flame, sauté this mixture.

preparing veg masala recipe

21. after adding curd, if mixture splutters, then cover with lid and cook.

preparing veg masala recipe

22. saute till you see ghee floating on the top and at the sides.

preparing veg masala recipe

23. then add 1.25 to 1.5 chopped veggies. you can add your choice of veggies. i have added carrots, green peas, potatoes and mushrooms.

vegetables for veg masala recipe

24. season with salt.

vegetables for veg masala recipe

25. mix very well.

vegetables to make veg masala recipe

26. add ¾ to 1 cup water. water can be less or more as per the gravy consistency you want.

vegetables to make veg masala recipe

27. cover the pan with a lid. simmer the veg masala gravy on a low to medium flame till the veggies are cooked.

vegetables to make veg masala recipe

28. do check a couple of times when the veggies are cooking.

vegetables to make veg masala recipe

29. simmer till the veggies are done and tender.

veg masala recipe

30. serve veg masala gravy hot with chapatis or tandoori rotis or naan or jeera rice or paratha. garnish with some chopped coriander leaves while serving.

veg mughlai masala recipe

GET NEW RECIPES

Enter your Email Address

dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

Comments are closed.

36 comments/reviews

  1. hi

    I’m from out of India … and whould like to know why do u serve this recipe with a bread and not with rice ? like in tali ?

    • noam, you can have with rotis (phulka or chapati), plain paratha, naan, rice or bread.
      all these recipes are posted in the blog. feel free to ask any other query.

  2. Hi Dassana,

    Love your recipes and the site’s new look. Have made quite a few recipes from here. Some followed to the T, and some tweaked to suit our taste and the contents of my pantry. Each have been finger-lickingly appreciated.
    I stopped by this recipe because I read you have kept the sumeet manual. I, too, have kept Hawkins manual and that was my first recipe book ?.
    Looking forward to more interesting recipes.5 stars

    • thanks caroline for both the feedback on the recipes as well as on the website’s new look. oh yes i have many such manuals 🙂 by the way i also have hawkins manuals 🙂

      yes sure will try to add some nice recipes.

  3. hi dassana. your recipes r very tasty n easy to follow …thank you very much… .I look up to your recipes while preparing curries for rotis…must say my kids luv all that I have tried making

  4. hi dassana…..
    agr itni der tak dahi ko gas par pakaege to phat nahi jaegi….
    agr asi possibility ho tk is ko avoid krne k lie kya add kr skte hain??

    • dahi phat nahi jata. kyun ki sirf dahi hi nahin paka rahe hain. is me pyaaz ka paste ke saath masalon aur lal mirch ka paste bhi hain. ghar me main kafi gravies banati hoon, jis main dahi ki matra zyaada hoti hain anya samagri se. in recipes main bhi dahi phat nahi jata. dahi bilkul fresh hona chahiye aur mix karte samay, pan dhimi aanch pe honi chahiye. ya toh burner ko switch off bhi kar sakte hain. aur jaise hi dahi dalein, use turant and jaldi jaldi milaye.

      avoid kar sakte hain, par is se gravy ka taste badal jayega. aap kaju paste, badam paste ya bhuna hua besan ya corn flour dal sakte hain.

  5. Hi Dassana,
    Tried this recipe yesterday,
    Very tasty and thanks for the same.
    I have almost learnt to cook just by going through your blog, which I always thought a very difficult task and today I enjoy cooking.
    Thanks again.5 stars

  6. What a beautiful recipe, it’s beauty lying in its simplicity. I made this with chicken and cooked it in the cooker for just 1 whistle. I marinated the chicken is yogurt ,salt and 1 tsp of the ground masala without the red chilies and onion. I then ground the dry spices with the chillies and onion. Amazing, I think the base is such that it will lend itself well to a variety of meats and vegetables. Hallmark of a great cook, putting out recipes which can then be modified as per individual taste. Good job Dassana!5 stars

    • thats nice to know anu. agree, the base is such that the recipe won’t go wrong if a mix of any veggie or eggs or meat is used.
      thanks a lot anu for the last encouraging comment 🙂

  7. Hello Dassana, am your big fan and have tried lots of recipes and love it.. Every time I try to post somehow it doesn’t get posted. Hope this one does. I tried Veg Masala Mughlai but I think I have put more mint leaves than required, hence it’s a bit bitter in taste. Is there a solution to this?? Hope to hear from you.

    Thank you for posting great recipes.

    Regards
    Shraddha5 stars

    • thanks shraddha. i have replied to two comments from you. not sure if you have written more comments as we have not received them. the bitterness of mint leaves can be balanced by adding some fried onion paste. so you can saute 1 medium to large onion till golden. then crush them finely or grind them with or without water. then add this to gravy. some curd will also balance the bitterness. you can also add some cream or cashew paste to get rid of the bitterness. hope these tips help. for any recipe that asks for mint leaves, always add the mint leaves and not the stem. adding the stems can make the dish bitter.

  8. Superb taste and smell… I prepared this dish.. Came out very well.. And my husband was surprised and happy.. Thank u so much..5 stars

    • if only adding paneer, then add water and simmer till you see the ghee floating on top or on the sides. then add paneer and simmer for 1 minute. switch off the flame.

  9. Hi Dassana, if making non-veg version or veg and meat version, which meat should be used – chicken or mutton…or fish goes best with this gravy ? Hope to hear from you..tnx !