Food 
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Masala
Ingredients
- 2 cups mixed vegetables such as potatoes, carrots, peas, bell peppers, chopped
- 1 cup canned chickpeas drained and rinsed
- 1 onion finely chopped
- 2 tomatoes finely chopped
- 2 cloves garlic minced
- 1- inch piece of ginger grated
- 2 tbsp vegetable oil
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp turmeric
- 1/2 tsp paprika
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1/4 tsp cayenne pepper adjust to taste
- 1/2 cup plain yogurt vegan yogurt for a vegan version
- 1/4 cup chopped cilantro coriander leaves
- Salt to taste
Instructions
- In a large skillet or pan, heat the vegetable oil over medium heat.
- Add the cumin seeds and let them sizzle for a few seconds until fragrant.
- Add the chopped onion and sauté until it becomes soft and translucent.
- Stir in the minced garlic and grated ginger. Sauté for another minute until fragrant.
- Add the chopped tomatoes to the skillet. Cook and stir until the tomatoes break down and become soft.
- Lower the heat and add the ground coriander, ground cumin, turmeric, paprika, ground cinnamon, ground cardamom, and cayenne pepper. Mix well to combine the spices with the tomato mixture.
- Stir in the mixed vegetables and canned chickpeas. Cook for a few minutes until the vegetables start to soften.
- Add a splash of water if the mixture becomes too dry.
- Pour in the plain yogurt and gently mix it into the vegetables. Cook for a few more minutes, allowing the flavors to meld.
- Season the masala with salt to taste.
- Just before serving, sprinkle chopped cilantro over the masala.
- Serve your flavorful vegetarian masala over rice or with naan, roti, or any preferred bread.
- Enjoy your delicious and aromatic vegetarian masala!
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If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.
