Malvani vegetable curry carries the warmth of coastal kitchens where spices simmer slowly and gravies turn deep and fragrant. The aroma of onions sautéed in oil, mixed vegetables soaking up the masala, and that unmistakable Malvani spice note make this curry comforting yet bold. It’s the kind of dish that pairs effortlessly with rice or roti and feels satisfying without being heavy.
Using Netra’s Malvani Curry Paste keeps the flavour authentic while cutting down prep time. The paste blends smoothly with everyday vegetables, creating a gravy that feels rich and well-rounded. Each spoon carries a balance of spice, warmth, and that gentle coastal touch that Malvani cuisine is known for.
Ingredients
• Netra’s Malvani Curry Paste
• 2 tablespoons oil or ghee
• 1 cup diced potatoes
• 1 cup diced carrots
• 1 cup cauliflower florets
• 1 cup chopped beans
• ½ cup green peas
• 1 medium onion, sliced
• 1 medium tomato, chopped
• ½ teaspoon turmeric powder
• Salt to taste
• 2 to 3 cups water
• Fresh coriander
How to Make Vegetable Curry
Heat oil or ghee in a heavy-bottomed pan.
Add sliced onions and sauté until translucent.
Add potatoes, carrots, beans, and cauliflower.
Sprinkle turmeric and sauté for three to four minutes.
Add the Malvani curry paste and mix well with the vegetables.
Add chopped tomatoes if using and cook until soft.
Pour in water as per the desired gravy consistency.
Cover and cook for ten to twelve minutes until the vegetables are tender.
Add green peas and simmer for another two to three minutes.
Taste and adjust salt if needed.
Switch off the heat and garnish with fresh coriander.
Tips / Variations
• Use seasonal vegetables for better flavour.
• Paneer cubes can replace vegetables for a richer curry.
• Less water makes it ideal for roti, more water suits rice.
• Let the curry rest briefly before serving to deepen flavour.
If you want a quick coastal-style curry, Netra’s Malvani Curry Paste makes everyday vegetables taste rich and comforting with very little effort.
