Veg KhowSuey

This recipe is very close to our Chef Nehal’s heart. It was one of the first things he learnt to make in a kitchen, way back when he was a teenager. Chef used to wait tables at a restaurant in Bandra & this was one of the first dishes made by him. The king of comfort food to & no one can be sad after a bowl of good khowsuey. 

According to the Chef: “I recently upgraded my cookware with the Stahl Artisan hybrid series which is a dream to cook with, both the products shown in the video are just perfect for every Indian house hold and perform way better than any non stick cookware I have ever used. They are made with triply stainless steel and much safe and healthier option to cook with.” 


For the paste 

  • 1 small bunch Coriander 
  • 1 medium roughly chopped onions 
  • 15-20 garlic cloves 
  • 2 inch piece sliced ginger 
  • 2 inch pieces lemon grass 
  • 3-4 tbsp Veg Oil 
  • 2 1/2 tbsp turmeric Powder 
  • For the curry 
  • 3 tbsp oil 
  • 2 chopped chillies (red or green) 
  • 4-5 curry leaves 
  • 200 gm tofu cubes  
  • 1/2 cup carrots 
  • 1/2 cup corn  
  • 1/2 cup broccoli 
  • 1/2 cup mushrooms  
  • 1 cup water 
  • Salt & pepper to taste 
  • 2 1/2 cup coconut milk 
  • 1 cup water  
  • 1 sachet veg seasoning cube 
  • 1 1/2 tsp sugar 

For the condiments 

  • Boiled noodles 
  • Steamed rice  
  • Chopped spring onions 
  • Fried onions 
  • Fried garlic 
  • Lemon wedges 
  • Bean sprouts 


  1. Take all the ingredients for the paste in a mixer, add water and grind to a paste
  2. Next heat oil in a Kadia and fry the curry leaves and chillies, the. Add the paste and cook for 5 min on medium heat.
  3. Next add the veggies and water and bring to a boil, season with salt and pepper and cover and cook the veggies for 5 mins till tender.
  4. Now add the coconut milk and reduce it till slightly thick, finish with a veg seasoning cubes and serve hot with condiments of choice.

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