Masala is a spicily prepared dish. In vegetable masala, spices like garam masala powder, ginger, and garlic powder are added to a medley of vegetables like potatoes, carrots, peas, and beans that have been cooked with onions and tomatoes.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 potatoes, peeled and cubed
- 1 carrot, chopped
- 10 French-style green beans, chopped
- 1 quart cold water
- ½ cup frozen green peas, thawed
- 1 teaspoon salt
- ½ teaspoon ground turmeric
- 1 tablespoon vegetable oil
- 1 teaspoon mustard seed
- 1 teaspoon ground cumin
- 1 onion, finely chopped
- 2 tomatoes – blanched, peeled and chopped
- 1 teaspoon garam masala
- ½ teaspoon ground ginger
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- 1 sprig cilantro leaves, for garnish
Instructions
- Place potatoes, carrots and green beans in the cold water. Allow to soak while you prepare the rest of the vegetables; drain.
- In a microwave safe dish place the potatoes, carrots, green beans, peas, salt and turmeric. Cook for 8 minutes.
- Heat oil in a large skillet over medium heat. Cook mustard seeds and cumin; when seeds start to sputter and pop, add the onion and saute until transparent. Stir in the tomatoes, garam masala, ginger, garlic and chili powder; saute 3 minutes. Add the cooked vegetables to the tomato mixture and saute 1 minute. Garnish with cilantro leaves.
Reviews
I didn’t use frozen Vegas. And doubled all the spices. Used 2x the tomato’s. Not sure if that’s far from authentic but it was good
I made a fair number of changes, probably should put another recipe in. But here goes – after sauteing the onions with the oil and spices, I added the tomatoes and an equal amount of tomato sauce. Then I pureed using an immersion blender. At the end, I added about half a cup of cream.
Definitely will make it again!!
This recipe was delicious. I used extra peas because I didn’t have green beans and I also used fresh garlic and ginger instead of powder. I added one tsp of turmeric powder; I use turmeric in almost everything I cook. I sprinkle in salads too. What I will do different next time is that I will make it saucier. I’d like to add that i steam cooked the potato and carrot; I don’t have a microwave. We it this deliciousness with white rice and green salad. Thank you.
I will make this dish again. I modified and changed the potatoes to sweet potatoes. I used canned tomatoes instead of the blanched peeled and chopped tomatoes. The remainder of the recipe was made verbatim. If you use sweet potatoes, realize you will need to microwave them a little longer. The recipe calls for 8 minutes. I would go 10 or 12. It took me a little longer to cook on the stove to cook the potatoes softer. Phenomenal dish to go with Chicken Tikka Masala and Curried Rice.
I made mine fresh not microwave, also added cumin seeds, jalapeno, coriander and cayenne pepper to the recipe for more flavor.
This was a great recipe to add to an East Indian meal. I did substitute red pepper for the tomatoes, but I liked the prep that could be done well before and then had my company help finish cooking. All the spices really made it delicious
Awesome stuff! I’ve made something similar to this. I hate microwaves, so I skipped the first 2 steps. I also added spinach and instead of garlic powder, I used fresh cloves
Loved it, substituted with canned tomatoes will repeat many times I expect 🙂
The recipe lacked flavor… I added more garam masala, cumin powder, ginger, and garlic. I also added puréed canned tomatoes after trying fresh tomatoes that were not quite ripe. It made a big and better difference with the acidity.
This was a MAJOR hit at my house! I added just a bit of cumin and my own curry blend, but that was merely an adjustment ” to taste”. Your flavor profile and vegetable choices were spot on, thanks for sharing!
Great tasting and simple. I think of it as Indian Chili. My wife couldn’t hate it more though. But she’s not rating it.
Bland and dry.
I don’t have a microwave so I boiled the veggies until the potatoes were cooked through, which worked well and saved time. I also used frozen peas instead of green beans and about half a can of diced tomatoes in place of fresh, but otherwise followed the recipe closely. I was making this for friends with a low spiciness threshold, so the seasonings were perfect. If I were making it again for myself or those with a higher spice tolerance, I would probably add cayenne or extra chilli powder for a bit more heat. Overall, very tasty as a side dish. I served it with saffron rice and chana masala for a filling vegetarian meal.
This was great! Even my meat eating husband liked it. I threw in kidney beans to give it something extra for him and we used sweet potatoes instead of white. I also increased the ginger just because I love that spice. Will definitely make again!
Absolutely wonderful! Very easy dish that tastes heavenly. I added about a cup of water to make it “saucier” and served over brown rice. I’ll be making this frequently!
I used only half of the water and substituted the rest of the water with coconut milk. I also doubled the spices. This is one of our favorite dinners!
Beans are a nice addition and I prefer canned tomatoes
4.5 stars. Very well spiced and lots of good veggies. I took to a school potluck with a side of couscous and it was very well received.
I really did not like this recipe. The potatoes did not cook in the microwave at all. The flavor needed some creaminess to it and it was way to dry. I gave it two starts because my husband like it. I was really hoping this was going to be good. I’ve been searching for an amazing vegetable masala recipes and still have not found one I like. Sorry, not for me.
I’ve made this several times. it’s a forgiving recipes (oops, didn’t get the cumin in on time, still comes out great). It’s becoming a favorite in my family.