Vegetable Curry (or Sabzi) is the ultimate versatile dish. It’s a vibrant celebration of seasonal produce brought together in a harmonious, spiced tomato-onion base. Whether you prefer it dry and crispy or rich and saucy, a great vegetable curry is all about balancing textures so that every vegetable retains its individual bite.
Secrets to a Vibrant Curry
Cooking Sequence: Always add "hard" vegetables like potatoes and carrots first, saving "soft" ones like peas and bell peppers for the end to prevent them from turning to mush.
The "Bhuna" Technique: Sauté your onion-tomato masala until the oil starts to separate from the sides. This "oil release" is the sign that the raw flavors are gone and the deep, caramelized taste has arrived.
The Crunch Factor: Briefly pan-fry the vegetables in a little oil before adding them to the gravy. This seals in the color and gives them a "restaurant-style" texture.
Fresh Herbs: Never underestimate a handful of fresh cilantro and a squeeze of lime at the very end to cut through the richness of the spices.
Ingredients
| Category | Ingredients |
| The Garden | 2 cups mixed Veggies (Cauliflower, Beans, Carrots, Potatoes, Peas) |
| The Base | 2 Onions (pureed), 2 Tomatoes (pureed), 1 tbsp Ginger-Garlic paste |
| Whole Spices | 1 Bay leaf, 1 Cinnamon stick, 1 tsp Cumin seeds |
| Ground Spices | 1 tsp Turmeric, 2 tsp Coriander powder, 1 tsp Kashmiri Red Chili powder |
| The Finish | 1 tsp Garam Masala, 1 tsp Kasuri Methi, fresh Cilantro |
Step-by-Step Instructions
1. Prep the Veggies
Cut all vegetables into uniform sizes to ensure even cooking. If you have time, lightly sauté them in a tablespoon of oil for 4–5 minutes until the edges are golden, then set aside.
2. Build the Aromatics
Heat oil in a heavy pan. Add the whole spices and let them sizzle. Stir in the onion puree and cook until golden brown. Add the ginger-garlic paste and sauté until the raw smell disappears.
3. The Masala Base
Pour in the tomato puree along with the ground spices and salt. Cook this mixture on medium heat, stirring frequently, until the masala thickens and you see tiny droplets of oil on the surface.
4. Simmer to Perfection
Add your sautéed vegetables to the masala and toss to coat. Pour in 1 cup of warm water (depending on how much gravy you want). Cover and simmer on low heat for 10–12 minutes until the potatoes are tender.
5. The Final Flourish
Crush kasuri methi between your palms and sprinkle it over the curry along with garam masala. Stir gently, garnish with plenty of fresh cilantro, and let it rest for a few minutes before serving.
