Veg Combo Recipe

Prepare vegetables

Peel and cut the potatoes into 1/2-inch cubes. Peel and slice carrots into 1/4-inch rounds. Break cauliflower into bite-sized florets. Dice the bell pepper and measure peas. If using frozen peas, thaw briefly under warm water and drain.

Par-cook firm vegetables

Bring a medium pot of salted water to a simmer. Add potato cubes and carrot slices and simmer for 5 minutes. Add cauliflower florets and simmer for another 3 minutes until vegetables are just tender but still hold shape. Drain and set aside.

Prepare tofu (if using)

Pat tofu dry and toss lightly with 1/4 tsp salt and a pinch of pepper. Heat a nonstick skillet over medium-high, add 1 tbs oil, and pan-fry tofu cubes until golden on all sides, about 6–8 minutes. Remove and set aside.

Heat a large wide skillet or sauté pan over medium heat. Add the remaining oil (about 2 tbs). When hot, add cumin seeds and fry for 20–30 seconds until aromatic and they begin to sizzle. Add chopped onion and sauté until translucent and lightly golden, about 5–6 minutes. Add minced garlic, grated ginger and sliced green chilies; cook 30–45 seconds until fragrant.

Lower heat slightly, add turmeric, ground coriander, red chili powder and a pinch of salt; stir for 20 seconds to bloom the spices. Add the chopped tomato and cook, stirring, until it breaks down and the mixture becomes a thick paste, about 4–5 minutes.

Combine spices with vegetables

Add the par-cooked vegetables, diced bell pepper and peas to the spice-tomato base. Stir to coat evenly. Pour in 3/4 cup water, mix gently, cover and simmer on low for 6–8 minutes so flavors meld and vegetables finish cooking. Stir occasionally to prevent sticking.

Add tofu and finish

If using tofu, gently fold the fried tofu into the vegetable mix for the last 2 minutes of simmering to warm through. Sprinkle garam masala, black pepper and remaining salt (adjust to taste). If you prefer a slightly creamy finish, stir in 2 tbs cream or coconut milk now. Cook 1 more minute.

Turn off heat. Stir in lemon juice and most of the chopped cilantro, reserving a little for garnish. Taste and adjust salt, pepper or lemon as needed. Transfer to a serving dish and garnish with remaining cilantro.