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; 1 large onion, finely chopped; 1 green chilli, finely chopped; 4 cloves garlic, minced; 2 tsp coriander powder; 1/2 tsp turmeric powder; 600 g mixed seasonal vegetables, chopped; 1 tsp salt; 200 g firm tofu, cubed; 1 tbsp lemon juice; 2 tbsp fresh coriander, chopped

Odia ghanta tarkari is a generous mixed-vegetable curry in which pumpkin, potato and pulses share a gently spiced gravy. Every spoonful is different, yet the dish feels beautifully unified.

Recipe by Craig Logue How our recipes are created

35 minPrep: 15 minCook: 20 minServes 4IndianVegan

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From the kitchen

What to expect

Ghanta tarkari celebrates variety, so cut the vegetables to suit their cooking times rather than making every piece identical. Add the firmer ones first and stir gently as the softer vegetables join them.

Serving idea

Best served simply

Serve hot with roti, paratha, or plain rice and a little extra lemon on the side.

Cook the recipe

Method

1
Heat 2 tbsp oil in a pan over medium heat. Add 1 tsp cumin seeds and let them sizzle for a few seconds.
2
Add 1 large finely chopped onion and 1 green chilli, then cook until the onion turns soft and translucent.
3
Stir in 4 minced garlic cloves and cook for 1 to 2 minutes, just until the raw smell fades.
4
Add 2 tsp coriander powder and 1/2 tsp turmeric powder, then stir for a few seconds so the spices bloom in the oil.
5
Add 600 g mixed seasonal vegetables and 1 tsp salt. Stir well and cook for a few minutes until the vegetables are coated in the masala.
6
Add 200 g firm tofu cubes with a splash of water if the pan looks dry. Cover and simmer until the vegetables are tender and the tofu has taken on the masala.
7
Finish with 1 tbsp lemon juice and 2 tbsp chopped fresh coriander. Taste and adjust the seasoning if needed, then serve warm.

A few useful notes

Notes

Cook the onion properly before adding the spices; that base gives the dish its body and keeps the masala from tasting flat.
Season after the vegetables have softened a little, then taste again at the end because tofu and vegetables both soften the salt level.
If the pan dries out before the vegetables are tender, add water a tablespoon at a time rather than flooding it.
Leftovers keep well in the fridge for up to 3 days and reheat best over low heat with a small splash of water.
The texture should stay fairly dry and spoonable, not soupy. Let the vegetables hold their shape.

Gather everything first

Ingredients

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

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