Ingredients:
- 2 cups mixed vegetables (like carrots, peas, potatoes, beans, cauliflower), chopped
- 1 large onion, finely chopped
- 2 tomatoes, finely chopped
- 2 cloves of garlic, minced
- 1-inch piece of ginger, grated
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon garam masala
- Salt to taste
- Fresh coriander leaves, chopped (for garnish, optional)
Instructions:
- Prepping the Vegetables:
- Wash, peel (if needed), and chop the vegetables into bite-sized pieces.
- Making the Curry:
- Heat oil in a large pan or pot over medium heat. Add cumin seeds and let them splutter.
- Add chopped onions and sauté until they turn translucent.
- Add minced garlic and grated ginger. Sauté for another minute until fragrant.
- Add chopped tomatoes and cook until they turn soft and the oil starts to separate.
- Add coriander powder, cumin powder, turmeric powder, red chili powder, and salt. Mix well and cook for a couple of minutes.
- Add the chopped vegetables and sauté for a few minutes until they are coated with the spices.
- Cover the pan and let the vegetables cook on low to medium heat. Stir occasionally to prevent sticking. This should take about 15-20 minutes, depending on the vegetables you’re using. They should be tender but not mushy.
- Finishing Touch:
- Once the vegetables are cooked, add garam masala and mix well.
- Taste and adjust salt and spices if needed.
- Garnishing and Serving:
- Garnish with chopped fresh coriander leaves (if using).
- Serve hot with rice, roti, or bread.
Enjoy your Vegetable Curry!