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Cee Pee Spices Recipe

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

November 28, 2023

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.


  • 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


  • 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. .


  • 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!



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