Bangalore Veg Curry Recipe Easy and Delicious Guide

Bangalore, the vibrant capital of Karnataka, is renowned not only for its bustling tech industry but also for its rich culinary heritage. Among its many gastronomic delights, the Bangalore Veg Curry stands out as a wholesome, flavorful dish that beautifully captures the essence of South Indian cooking.

This curry is a medley of fresh vegetables simmered in a perfectly spiced tomato-based gravy, offering a delightful balance of spice, tang, and creaminess. Whether you’re a seasoned cook or a curious foodie, this recipe is approachable and rewarding, bringing the taste of Bangalore right into your kitchen.

This wholesome vegetable curry is ideal for lunch or dinner, pairs wonderfully with rice or Indian breads, and is packed with nutrients thanks to its colorful vegetable assortment. Dive into this recipe to bring a touch of Bangalore’s culinary magic to your table!

Why You’ll Love This Recipe

This Bangalore Veg Curry recipe is a celebration of vibrant flavors and nutritious ingredients. It’s incredibly versatile, allowing you to use whatever vegetables you have on hand, making it perfect for any season.

The curry features a rich, aromatic blend of spices that are characteristic of South Indian cuisine, but it’s balanced enough to please both spice lovers and those with milder palates.

It’s also a one-pot wonder — the perfect solution for busy days when you want something wholesome without spending hours in the kitchen. Plus, it’s vegan and gluten-free, making it suitable for a wide range of dietary preferences.

Ingredients

• 2 tablespoons oil (vegetable or coconut oil preferred)
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 large onion, finely chopped
• 2 green chilies, slit (adjust to taste)
• 1 tablespoon ginger-garlic paste
• 2 medium tomatoes, finely chopped
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1 cup carrots, diced
• 1 cup beans, chopped
• 1 cup potatoes, diced
• 1/2 cup peas (fresh or frozen)
• 1 cup cauliflower florets
• 1 cup coconut milk
• Salt to taste
• Fresh coriander leaves for garnish
• Water as needed

Equipment

• Heavy-bottomed pan or kadai
• Spatula or wooden spoon
• Knife and chopping board
• Measuring spoons and cups
• Serving bowl

Instructions

1. Heat the oil in a heavy-bottomed pan over medium heat. Once hot, add the mustard seeds and cumin seeds. Let them crackle for a few seconds.
2. Add the chopped onions and green chilies. Sauté until the onions turn golden brown, about 5-7 minutes.
3. Stir in the ginger-garlic paste and cook for another 2 minutes until the raw smell disappears.
4. Add the chopped tomatoes and cook until they soften and the oil begins to separate from the masala, about 5-6 minutes.
5. Mix in turmeric, red chili powder, coriander powder, and salt. Stir well to combine.
6. Add all the chopped vegetables — carrots, beans, potatoes, peas, and cauliflower — and stir to coat them evenly with the spice mixture.
7. Add about 1 to 1.5 cups of water, enough to cover the vegetables. Bring it to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes until the vegetables are tender.
8. Pour in the coconut milk, stir gently, and cook uncovered for another 5 minutes. This will add a creamy texture and mellow the spices.
9. Sprinkle garam masala on top and give a final stir. Adjust salt and spice levels according to your taste.
10. Garnish with fresh coriander leaves before serving.

Tips & Variations

Use fresh, seasonal vegetables to make this curry even more nutritious and flavorful. You can swap or add vegetables like bell peppers, pumpkin, or even eggplant for variety.

If you prefer a thicker curry, reduce the amount of water or cook uncovered for a few more minutes to evaporate excess liquid. For a tangy twist, add a teaspoon of tamarind paste or a squeeze of lemon juice right before finishing.

To enhance the flavor, try tempering the curry with a teaspoon of curry leaves along with the mustard seeds. This adds a wonderful South Indian aroma to the dish.

For a richer curry, substitute coconut milk with cream or yogurt, but keep in mind this changes the flavor profile slightly.

Nutrition Facts

Serving Suggestions

This Bangalore Veg Curry pairs beautifully with steamed basmati rice or jeera rice for a comforting meal. If you prefer Indian breads, serve it alongside warm chapatis, parathas, or dosa to scoop up the delicious gravy.

For a traditional touch, accompany the curry with a side of papadum and a cooling cucumber raita. A simple salad of onions, tomatoes, and lemon wedges also complements the curry well.

To complete your meal, try one of these delightful recipes:

• Half Runner Beans Recipe
• Green Goodness Juice Recipe
• Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe

Conclusion

The Bangalore Veg Curry is a delightful representation of South Indian home cooking — simple, nutritious, and packed with layers of flavor. This recipe is perfect for anyone looking to explore Indian cuisine in an easy and approachable way.

The combination of fresh vegetables with aromatic spices and creamy coconut milk creates a comforting dish that can become a staple in your meal rotation.

Whether you’re cooking for family or entertaining guests, this curry is sure to impress with its vibrant colors and soulful taste. Don’t forget to experiment with your favorite vegetables and spice levels to make it truly your own.

Happy cooking!

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