veg masala

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Veg masala recipe With step by step photos. This vegetable masala is a delicious Mughlai style gravy made with mix veggies and tastes restaurant style.

This 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.

veg masala recipe, vegetable masala recipe, veg gravy recipe

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.

How to make veg masala

1. First rinse and then soak 2 to 3 dry red chilies 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 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 chili (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 the 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 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 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
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veg masala recipe, vegetable masala recipe, veg gravy recipe
veg masala
4.88 from 8 votes
This vegetable masala is a delicious gravy made with mix veggies and tastes restaurant style.
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins

Cuisine North Indian

Servings 4

Ingredients

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

  • 2 teaspoons coriander seeds
  • ½ teaspoon cumin seeds
  • 1 inch cinnamon
  • 2 cloves
  • 2 green cardamoms
  • 4 whole black peppers
  • seeds from 1 black cardamom
  • 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

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

Instructions

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

  • 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 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 hot with chapatis, tandoori rotis or naan.

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Dassana Amit

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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36 Comments

  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 ?

    1. 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

    1. 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.

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