This vegetable masala is a warm, comforting dish built around everyday vegetables and gentle spices. Cauliflower becomes tender as it absorbs the rich tomato base, while green beans and carrots add structure and balance. Peas bring a touch of sweetness that lifts the masala without overpowering it. Everything cooks together slowly, creating depth with simple ingredients. It’s nourishing, flexible, and easy to return to again and again. Finished with fresh cilantro, it feels complete and grounded.
Vegetable Masala
Vegetable masala with cauliflower, green beans, carrots, and peas cooked in a spiced tomato base and garnished with cilantro.
Ingredients
Equipment
Large Deep Frying Pan
Cooking Instructions
- Heat oil in a large pan over medium heat.
- Add onion and cook until soft and lightly golden, about 6 minutes.
- Stir in garlic and ginger and cook for 30 seconds until fragrant.
- Add garam masala, cumin, coriander, turmeric, and salt. Stir briefly.
- Add cauliflower, green beans, and carrot, tossing to coat with spices.
- Stir in crushed tomatoes and water. Bring to a gentle simmer.
- Cover and cook for 20 minutes, stirring occasionally, until vegetables are tender.
- Stir in peas and cook uncovered for 5 minutes.
- Garnish with fresh cilantro and serve warm.
Nutrition
Notes
Serve with rice, flatbread, or quinoa.
Adjust spice level by adding chili powder if desired.
Keeps well refrigerated for up to 3 days.