Best Vegetable Curry

In a kadhai or pan, add oil on medium heat. To it, add fennel seed, cinnamon, and cloves. Let it starts to splatter, and the whole masala flavour infuses in oil.

Now add finely sliced onion and saute until it turns translucent.

Add ginger-garlic paste and saute until the raw smell completely disappears.

Add sliced tomato and a little salt. Salt helps to soften tomato and turns mushy quickly.

Wash potatoes and peel the skin, and dice into even shapes. To it, add turmeric powder and Homemade Sambhar Powder and saute well.

After sauteeing for three to four minutes, add one cup of water and let it boil. Cover and cook for ten minutes or until the potatoes turn soft.

Finally, add sliced capsicum (bell peppers) and salt to taste and gently mix it in the potato curry. It hardly takes four to five minutes to cook completely.

When the curry is ready with desired consistency, finally garnish with coriander leaves and transfer it into a serving bowl.

This best vegetable curry pairs well with all types of rotis and rice. It is also best with flavored rice, pooris, and hot piping hot plain rice.