Vegan Masala Recipe
Veg Makhanwala
A North Indian vegan curry built around proper masalas, dependable technique and the generous spirit of family-style cooking. The goal is a sauce with real depth and body, not just heat or colour.
From the kitchen
What to expect
A dish like this benefits from care in the early stages. Give the base enough time, season steadily, and the final result will taste fuller, rounder and much more convincing at the table.
Serving idea
Best served simply
Best served hot with basmati rice, roti, naan or a spoonful of pickle on the side.
Cook the recipe
Method
- 1
Steam or sauté the cauliflower, potato, carrots, and peas until just tender, then set aside.
- 2
Blend 2 medium tomatoes, chopped, soaked cashews, 1 inch ginger, grated, and 3 garlic cloves, minced into a smooth paste.
- 3
Heat 2 tbsp oil in a pan and sauté the bay leaf for a few seconds.
- 4
Add the 2 medium tomatoes, chopped-cashew paste and cook until thick and glossy, with oil separating.
- 5
Stir in turmeric and chilli powder, and cook briefly.
- 6
Add water and green chilli, and simmer until the gravy thickens slightly.
- 7
Stir in the cooked vegetables, and season with 1 tsp salt and sugar.
- 8
Add kasuri methi and oat cream, and simmer gently.
- 9
Finish with garam masala and garnish before serving.
Gather everything first
Ingredients
- •2 tbsp oil
- •3 garlic cloves, minced
- •1 bay leaf
- •1 inch ginger, grated
- •1 green chilli, finely chopped
- •1 tsp turmeric
- •1 tsp chilli powder
- •1 tsp garam masala
- •2 medium tomatoes, chopped
- •1 small cauliflower, cut into florets
- •1 large potato, cubed
- •1 tin kidney beans, drained and rinsed
- •100g green peas
- •1 cup water
- •1 tsp salt
- •1 tsp sugar
- •2 carrots, chopped
- •100g cashews (soaked)
- •1 tsp kasuri methi
- •100 ml oat cream
A few useful notes
Notes
- •The flavour of this dish depends on cooking the masala properly rather than rushing straight to the final simmer.
- •Taste before serving and adjust the salt, heat or acidity only once the dish has cooked fully.
- •Leftovers often taste even better the next day once the spices have had more time to settle.
- •Store leftovers in an airtight container in the fridge for up to 3 days.
Learn the technique
Essential Vegan Indian Pantry Staples
The core spices, lentils, beans, grains, and aromatics worth keeping on hand for everyday vegan Indian cooking.
How to Build a Curry Base
Learn the simple method behind most Indian curries by mastering the classic onion, tomato and spice base.
How to Temper Spices (Tadka)
Learn how to temper spices in hot oil to unlock the deep flavours used in many Indian dishes.