Garam Masala: The Magic Spice for a Mouth-watering Mix Veg Curry

This mix vegetable curry is a hearty and flavourful dish that you can make with any seasonal vegetables you have on hand. It is inspired by the dhaba-style curries that are popular in roadside eateries across India. The secret to this curry is the cee pee garam masala, a blend of aromatic spices that adds a warm and rich taste to any dish. Cee pee garam masala is made with high-quality ingredients and is free from artificial colours and preservatives. You can use it to enhance the flavour of any Indian or international cuisine.

Ingredients

• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 1/4 teaspoon asafoetida
• 1 onion, finely chopped
• 1/4 teaspoon turmeric powder
• 1 teaspoon salt, or to taste
• 2 teaspoons ginger-garlic paste
• 2 green chilies, slit
• 2 tomatoes, pureed
• 2 teaspoons cee pee garam masala
• 1/4 teaspoon red chili powder, or to taste
• 4 cups mixed vegetables, chopped (such as potatoes, carrots, beans, cauliflower, peas, etc.)
• 2 cups water, or as needed
• 2 tablespoons fresh coriander leaves, chopped
• 1/4 teaspoon garam masala, for garnish

Method

• Heat oil in a large skillet over medium-high heat. Add cumin seeds and asafoetida and fry for a few seconds until they crackle.
• Add onion, turmeric powder and salt and sauté for about 15 minutes, stirring occasionally, until golden brown. .
• Add ginger-garlic paste and green chilies and sauté for another 5 minutes, until the raw smell goes away. .
• Add tomato puree, cee pee garam masala and red chili powder and cook for about 10 minutes, stirring occasionally, until the oil separates from the masala. .
• Add the mixed vegetables and water and bring the mixture to a boil. Lower the heat .
• and simmer for about 20 minutes, or until the vegetables are cooked and tender. .
• Sprinkle fresh coriander leaves and garam masala over the curry and mix well. .
• Serve hot with roti, paratha, naan, rice or any bread of your choice. .

Tips

• You can use any combination of vegetables you like for this curry. You can also add paneer, tofu, mushrooms, corn, etc. for more variety and protein.
• You can adjust the amount of water according to the consistency you prefer. You can also add some cream, yogurt, coconut milk or cashew paste for a creamier texture and taste.
• You can store the leftover curry in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Reheat before serving.

I hope you enjoy this recipe and share it with your friends and family. If you have any feedback or questions, please leave a comment below. Happy cooking!