Vegan Masala Recipe

Oriya Ghanta Tarkari

Name: Oriya Ghanta Tarkari
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 tbsp oil; 1 tsp cumin seeds; 4 cloves garlic, minced; 1 large onion, finely chopped; 1 green chilli, finely chopped; 2 tsp coriander powder; 1/2 tsp turmeric powder; 200 g firm tofu, cubed; 1 tsp salt; mixed seasonal vegetables, chopped; 1 tbsp lemon juice; 2 tbsp fresh coriander, chopped

A Indian vegan Indian recipe built around proper masalas, dependable technique and the warmth of family-style cooking. This is the kind of dish that deserves a regular place at the table because it brings real flavour and practical kitchen confidence together.

35 minPrep: 15 minCook: 20 minServes 4IndianVegan

curriestofuvegetablesone pot

Ingredients Method Notes

From the kitchen

What to expect

The balance matters more than anything here. Once the sauce is properly cooked and the tofu has had time to take on some flavour, the whole dish feels much more complete.

Serving idea

Best served simply

Serve hot and simply, with sides that let the spices and masala stay at the centre.

Cook the recipe

Method

1
Heat 2 tbsp oil in a pan and add cumin seeds. Sauté until they sizzle.
2
Add chopped 1 large onion, finely chopped and green chilli, cooking until the onion is translucent.
3
Stir in minced 4 cloves garlic, minced and sauté for a couple of minutes until fragrant.
4
Add the mixed vegetables, turmeric, 2 tbsp fresh coriander, chopped powder, and 1 tsp salt. Cook for a few minutes, stirring occasionally.
5
Add tofu cubes and a splash of water if necessary. Cover the pan and let it simmer until the vegetables are tender.
6
Finish with 1 tbsp lemon juice and chopped 2 tbsp fresh coriander, chopped before serving.

Gather everything first

Ingredients

•2 tbsp oil
•1 tsp cumin seeds
•4 cloves garlic, minced
•1 large onion, finely chopped
•1 green chilli, finely chopped
•2 tsp coriander powder
•1/2 tsp turmeric powder
•200 g firm tofu, cubed
•1 tsp salt
•mixed seasonal vegetables, chopped
•1 tbsp lemon juice
•2 tbsp fresh coriander, chopped

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

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