Jul 14 2026
Restaurants›Taj Stamford›Vegetable Recipe

Vegetable Recipe

Inspired by Taj Stamford
Time45m
Serves6

Taj vegetable curry (V), Aloo gobi (V), Channa masala (V), Chettinadu (V), Baigan mirch ka salan (V), Vegetable vindaloo (V), Vegetable tarkari (V), Bhindi masala (V), Malai kofta, Dal makhani, Tadka dal, Navratan korma, Paneer butter masala, Mattar paneer, Paneer shahi korma, Vegetable masala, Eggplant masala, Palak (spinach)

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Ingredients

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Curry Base

Spices

Vegetables

Method

Preparation of Curry Base

  1. 1

    Chop the Vegetables

    Finely chop the onions, tomatoes, garlic, ginger, and green chilies. Set aside.

  2. 2

    Heat the Oil

    In a large pot, heat the vegetable oil over medium heat. Add cumin seeds and let them splutter.

  3. 3

    Sauté Onion Mixture

    Add the chopped onions and sauté until they turn golden brown. Then add garlic, ginger, and green chilies, cooking for 2 more minutes.

Cooking the Curry

  1. 4

    Add Tomatoes and Spices

    Add the chopped tomatoes to the pot along with coriander powder, turmeric powder, garam masala, red chili powder, and salt. Cook until the tomatoes are soft.

  2. 5

    Add Vegetables

    Add diced potatoes, cauliflower florets, cooked chickpeas, eggplant, and okra to the pot. Stir well to combine.

  3. 6

    Simmer

    Cover the pot and let it simmer for about 15-20 minutes, stirring occasionally until the vegetables are tender.

  4. 7

    Finish with Spinach and Paneer

    Stir in the spinach and paneer cubes. Cook for an additional 5 minutes until the spinach wilts and paneer is heated through.

  5. 8

    Garnish

    Garnish with chopped cilantro before serving.

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