Carrot and Potato Vegetable Masala Curry

Prepration time: 30 Minutes
Persons served: 4 Persons
Cuisine: Kerala


  • Potato : 3 nos
  • Carrot : 1 no
  • Green chilly : 6nos (vertically sliced into halves)
  • Onion : 3 (medium, sliced vertically)
  • Mustard seeds : 1 tsp
  • Curry leaves : 2 springs
  • Salt : as needed
  • Oil : 2 tbsp
  • Turmeric powder : 1/2 tsp
  • Cumin (jeera) powder : 1/2 tsp
  • Water : 2 cups
  • Capsicum: 1 (optional)

Here is a recipe for that South Indian vegetable masala curry prepared from a mixture of mashed vegetables like potatoes, carrots, beans etc. You can serve this with Masala Dosa / Ghee roast / Poori / Idiyappam / Kerala Appam etc.

Preparation of Vegetable Masala

  1. Clean the vegetables properly.
  2. Peel the skin of potatoes and carrot and cut them into medium sized cubic pieces of size 1-2 inch
  3. Pressure cook the potatoes, carrot, capsicum, green chillies, onions, turmeric powder, cumin powder and salt up to 4 whistles with necessary water.
  4. Turn off the flame, allow steam to escape. Open the lid and smash the vegetables with the back of a spoon.
  5. Keep the stock (water of cooked veggies) for further use if needed.
  6. Heat oil in a Kadai / CheenaChatti splutter the mustard seeds with curry leaves.
  7. Saute a little and add the curry leaves.
  8. Transfer the contents from pressure cooker to the pan and mix well.
  9. Add garam masala, mix and cook for five more minutes.
  10. Depending on the thickness of gravy you need, keep it on flame until the gravy thickens.
  11. Check its taste and add more salt accordingly.
  12. When it becomes thick (as you need) remove this delicious masala from flame.
  13. Serve it hot with Masala Dosa / Ghee roast / Poori / Idiyappam / Kerala Appam.


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