Traditional Vegetable Curry

  • prep time25 min
  • total time 100 min
  • serves 6-8

One taste of this authentic vegetable curry will set your senses on fire! Figuratively, of course.

31 Ratings
Directions for: Traditional Vegetable Curry


2 Tbsp coriander seeds

1 Tbsp cumin seeds

1 tsp fenugreek seeds

1 tsp black mustard seeds

3 Tbsp grapeseed oil

1 large onion, thinly sliced

1 Tbsp garlic, minced

2 Tbsp ginger root, minced

¼ cup dried curry leaves

1 tsp turmeric

1 Tbsp garam masala

¼ cup tomato paste

2 cup cherry tomatoes

1 pinch salt

1 pinch pepper

5 buttermilk

1 cup water

2 cup baby red potatoes, washed and cut in half

minced green chilies to taste


1. Place a skillet over low heat and add the coriander seeds, cumin seeds, fenugreek seeds and black mustard seeds. Toast for 15 seconds until aromatic and then crush in a mortar and pestle.

2. Place a large pot over medium heat and add the oil. When it is hot, add onion, garlic and ginger root and cook for 4 minutes, until very soft and beginning to turn golden. Add the curry leaves, garam masala and turmeric and continue to cook for 10 seconds. Add tomato paste and stir well. Add toasted spices, tomatoes, salt and pepper, buttermilk, water and potatoes and bring to a boil. Reduce heat and let simmer until potatoes are tender, about 45 minutes to 1 hour. Taste for seasoning and add salt and green chilies to taste.

See more: Moderate, Indian, Vegetables, Vegetarian, Potatoes, Herbs, Tomatoes, Main, Dinner

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