Vegetable Kadai

Vegetable Kadai has mixed vegetables tossed with flavorful roasted masalas. You can change the combination of vegetables according to your taste. Other vegetables like green peas, corn niblets, and potatoes can be used for variation. This dish can be made dry or thick gravy. Healthy, nutritious as well as delicious, Kadai vegetables is something that you will want to prepare again and again.

You can also check-out our other recipes Bhindi do Pyaza, Chatpate Aloo Shimla Mirch and Hyderabadi Bagara Baigan. You may watch our Video on making of Vegetable Kadai.

Serves: 4
Prep time: 15 minutes
Total time: 25 minutes

Ingredients for Vegetable Kadai

100 grams paneer cubed (cottage cheese)
10 beans cut diagonally
2 carrots cut diagonally
1 small Cauliflower separated into florets
5 baby corns cut diagonally
½ green capsicums cubed
2 onions chopped fine
1 onion cubed
2 tomatoes chopped fine
2 tablespoon tomato puree
2 teaspoon ginger garlic paste
3 tablespoons oil
1 dry red chilli
½ teaspoon haldi (turmeric powder)
1 teaspoon kasoori methi
2 tablespoon cream
Salt to taste
1/3 teaspoon chat masala
1” ginger julienne for garnish
3 tablespoon coriander leaves chopped

For roasted masala
1½ tablespoon coriander seeds
1 teaspoon cumin seeds
5 dried red chillies
2 cloves
2 cardamoms
Directions for Vegetable Kadai

Dry roast all the ingredients mentioned for the roasted masala and grind coarsely or pound. Set aside.
Blanch carrot, beans, corn and cauliflower.
Heat the oil in a pan, and fry the paneer lightly. Drain and keep aside.
In the same pan; add the onions and sauté till golden brown, add ginger garlic paste and sauté for one minute.
Now add the chopped tomatoes , cook till the tomatoes are mushy.
Add turmeric, kasoori methi, roasted masala and saute for few seconds.
Add cubed onion and capsicum and sauté for 2 minutes.
Add all blanched vegetables, tomato puree, salt and saute till well combined.
Stir in cream and cook covered on low heat till the vegetables are cooked.
Sprinkle chat masala powder.
Garnish with ginger julienne and coriander leaves.
Serve.