Step 1: Prepare the Base Paste

Chop and blend the onions, garlic, and ginger with a little water to form a smooth paste.

Step 2: Sauté the Base

Heat 1 cup of olive oil in a large, heavy-bottomed pan or skillet over medium-high heat. Add the blended onion paste and sauté, stirring frequently, until the water has evaporated and the paste begins to brown and release its aroma.

Step 3: Bloom the Spices

Push the onion paste to the sides of the pan to create a well in the center. Add all the powdered spices (cumin, fenugreek, turmeric, paprika, garam masala, cinnamon, red chili powder, and ground coriander) into the hot oil in the well. Fry the spices for about 30-60 seconds until they become fragrant.

Step 4: Combine and Cook the Sauce

Mix the bloomed spices thoroughly with the onion paste. Add the pureed tomatoes, stir well, and cook for 3-4 minutes until the oil starts to separate from the masala.

Step 5: Add and Cook Hard Vegetables

Add the chopped potatoes, carrots, and butternut squash to the pan. Stir to coat them completely in the sauce. Add enough water to partially submerge the vegetables, cover the pan, and simmer for 15-20 minutes until the vegetables are almost tender.

Step 6: Add Remaining Vegetables and Beans

Uncover the pan and add the chopped cauliflower, peas, and cooked white beans. Add salt and stir everything together gently.

Step 7: Final Simmer and Finishing Touches

If using, add coconut milk or yogurt for creaminess. Stir it in, then cover the pan again and let the curry simmer for another 5-10 minutes, allowing all the vegetables to cook through and the flavors to meld. Finish with a squeeze of lemon juice or a splash of vinegar, and garnish with fresh coriander before serving.

• Blooming the spices in hot oil is a crucial step to release their full aroma and flavor.

• Adjust the amount of green chilies and red chili powder to control the spice level of the curry.

• Adding a souring agent like lemon juice or vinegar at the end brightens up the flavors of the dish.

• For a creamier texture, add 1/2 to 1 cup of coconut milk or 1/2 cup of yogurt.

• Edamame can be used as a substitute for green peas.

• Feel free to add other vegetables like bell peppers or spinach.