Step 1

Pour oil to a hot pan. Add cumin seeds. When they begin to splutter, stir in the ginger garlic paste. Let it fry for 1 minute. Do not burn.

Step 2

Add onions & green chilli. Saute on a medium high heat until golden. Add tomatoes, salt and turmeric. Cook until the tomatoes turn mushy.

Step 3

Add red chili powder and garam masala.

Step 4

Mix & cook until the onion tomato mix turns soft, mushy & fragrant. This step takes about 2 to 3 mins.

Step 5

Add all the vegetables and saute for 2 to 3 mins on a medium high heat. Pour ¾ cup hot water & mix well.

Step 6

Cover and cook on a low to medium heat until the veggies are fork tender but not mushy. If the veggies are undercooked and the curry looks dry, you may pour more hot water to bring it to consistency.

Step 7

Taste test and add more salt and garam masala if required.

Step 8

Optional - Crush kasuri methi in your palms and sprinkle. Mix well and cook for 1 to 2 mins. If you want you may pour 1 to 2 to 3 tbsps heavy cream or ¼ cup coconut milk.

Step 9

Turn off the heat and garnish vegetable curry with coriander leaves. Serve with rice, roti, naan or bread.