veg masala recipe, vegetable masala recipe, veg gravy recipe
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4.88 from 8 votes

veg masala recipe

veg masala recipe mughlai style. this is a delicious gravy recipe made with mix veggies and tastes restaurant style.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: main course
Cuisine: north indian
Servings: 4
Author: Dassana Amit


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


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.