Kadai Vegetable
Kadai vegetable recipe – Mixed vegetables are cooked with freshly ground spices and then simmered in delicious tomato gravy.
This is restaurant style veg kadai recipe. The gravy is made from chopped onions and pureed tomatoes. because of the chopped onions in it, the gravy is not smooth like paneer butter masala but it has some texture in it.
Mixed vegetables are sauteed in kadai first and mixed with freshly ground kadai masala. This makes it more flavorful compared to the adding steamed vegetables.
While sauteing the veggies for kadai vegetable recipe, capsicum are added at the very end. The reason behind it is that capsicum requires very less cooking time. If adding along with other veggies then it will get very soft and mushy. To keep it crunchy just like the restaurant one, they are added later.
Other kadai recipes on the blog – kadai paneer gravy // kadai mushrooms // Kadai bhindi
Traditionally kadai recipes are made in kadai (Indian wok), but you can make in pan like I have done here. I always prefer to cook in nonstick pan instead of kadai, so I can reduce the amount of oil.
Check out other curry recipes
Veg makhanwala // Veg handi // Paneer jalfrezi // Dum aloo
Step By Step Photo Instructions:
1) First make the spice powder. Dry roast the whole spices (coriander seeds, cumin seeds and dried red chilies) on low-medium heat with stirring constantly for few minutes or till you get the wonderful aroma of coriander seeds. NOTE: please break the chilies in half, discard the seeds and also remove the stems. Seeds and stems of the chili are not good for your body.
2) Once roasted, remove the spices to a plate and let them cool down completely.
3) While spices are cooling, heat 1 tablespoon of oil in a pan on medium heat. Once hot add prepared vegetables except capsicum. Sprinkle some salt.
4) Mix well, cover and let them cook till they are 80% done. Do stir in between.
5) Now spices are cooled completely. make fine powder out of it using blender or spice grinder. Keep it aside.
6) Also puree the tomato and keep it aside till required.
7) Check the veggies, they are almost cooked.
8) Now add capsicum and stir. We are adding capsicum at the end because they need very less time to cook compared to rest veggies.
9) Also add half of the ground spice mixture.
10) Mix well so all the spices are coated to the veggies.
11) Again cover and cook till veggies are 100% cooked and tender.
12) remove them to a plate and wipe down the pan/kadai using paper napkin.
13) heat remaining 1 tablespoon of oil in a pan on medium heat. Once hot add chopped onions.
14) Saute till onions become soft and light pink or translucent in color.
15) Then add ginger paste and garlic paste.
16) Stir and cook for a minute or till the raw smell of ginger garlic goes away.
17) Now add prepared tomato puree.
18) Mix, add remaining salt. Be careful, we have added salt while cooking veggies.
19) Cook till all the moisture is evaporated and it becomes thick paste.
20) Now add leftover spice powder.
21) Mix and cook for a minute.
22) Now add water.
23) Stir well and let it simmer for 2-3 minutes.
24) Now add cooked veggies.
25) Mix well and cook for 2-3 minutes. Adjust the gravy consistency by adding water or by let it simmering for few more minutes.
26) Now add garam masala and crushed kasoori methi. Stir well.
27) Lastly add heavy cream.
28) Mix well and bring to a boil. Then turn off the stove.
You can chopped coriander leaves as well. I forgot to add them here. Veg kadai is ready to serve.
Serving suggestion: Serve this kadai vegetable with naan, paratha or kulcha. Serve sliced onion with lemon wedges on side. Also have chaas or salted lassi and papad on side as well to make it a meal.
Expert Tips:
- Here I have used kashmiri dried red chilies which are not spicy. Hence I have used 4 of them. If using regular or other spicy variety then use only 2.
- Always remove the seeds of the chili, seeds make it very spicy and not good for your health.
- Sometimes it happens that kashmiri chilies are not spicy at all. After adding the spice powder to the gravy. Taste the gravy and see if it is spicy enough for your liking or not. If not then you can adjust by adding little red chili powder.
- Instead of sauteing the vegetables, you can steam the veggies like I have done here on veg makhani recipe.
Did you try this kadai vegetable recipe? I’d love to hear about it! Leave a review in the comment section below.
Kadai Vegetable
US measuring cups are used (1 cup = 240 ml)
Ingredients
For Kadai Masala:
- 1 tablespoon Coriander seeds (sabut dhaniya)
- 1 teaspoon Cumin seeds
- 3-4 Kashmiri dried red chilies, seeds and stem removed
Vegetables Needed (Total 2 Cups) :
- 1 small or 1/3 cup Potatoes, washed, peeled, cubed
- 1/3 cup Cauliflower (gobi), cut into florets
- 1/3 cup Carrots, cut into cubes
- 1/3 cup Green peas
- 1/3 cup Green beans (French beans), cut into ½ inch pieces
- 1/3 cup Capsicum (Green bell pepper), cut into ½ inch pieces
For Gravy:
- 2 tablespoons Oil
- ½ cup Red onion, finely chopped
- 1 teaspoon Ginger paste or freshly grated or crushed
- 1 teaspoon Garlic paste or freshly grated
- 2 large or 1 cup Tomato pureed
- ½ cup Water, or as needed
- Salt to taste
- ½ teaspoon Garam masala
- 1 teaspoon Kasoori methi (dried fenugreek leaves), lightly crushed between you plam
- 3-4 tablespoons Heavy whipping cream or fresh cream or malai
Instructions
- Dry roast the whole spices for kadai masala on low-medium heat with stirring constantly for few minutes or till you get the wonderful aroma of coriander seeds.
- Once roasted, remove the spices to a plate. let them cool down completely.
- Once cooled, make fine powder out of it using blender or spice grinder. Keep it aside.
- Heat 1 tablespoon of oil in a pan on medium heat. Once hot add prepared vegetables except capsicum. Sprinkle some salt.
- Mix well, cover and let them cook till they are 80% done. Do stir in between.
- Now add capsicum and stir.
- Also add half of the ground spice mixture. Mix well so all the spices are coated to the veggies.
- Again cover and cook till veggies are 100% cooked and tender.
- Remove them to a plate and wipe down the pan/kadai using paper napkin.
- In the same pan, heat remaining 1 tablespoon of oil in a pan on medium heat. Once hot add chopped onions. Saute till onions become soft and light pink in color.
- Then add ginger paste and garlic paste. Stir and cook for a minute.
- Now add prepared tomato puree. Mix, add remaining salt. Cook till all the moisture is evaporated and it becomes thick paste.
- Now add leftover spice powder. Mix and cook for a minute.
- Now add water. Stir well and let it simmer for 2-3 minutes.
- Now mix in cooked veggies and cook for 2-3 minutes. Adjust the gravy consistency by adding water or by let it simmering for few more minutes.
- Now add garam masala and crushed kasoori methi. Stir well.
- Lastly add heavy cream. Mix well and bring to a boil. Then turn off the stove.
Notes
- Here I have used kashmiri dried red chilies which are not spicy. Hence I have used 4 of them. If using regular or other spicy variety then use only 2.
- Always remove the seeds of the chili, seeds make it very spicy and not good for your health.
- Sometimes it happens that kashmiri chilies are not spicy at all. After adding the spice powder to the gravy. Taste the gravy and see if it is spicy enough for your liking or not. If not then you can adjust by adding little red chili powder.
- Instead of sauteing the vegetables, you can steam the veggies like I have done here on veg makhani recipe.
Hi,
I am allergic to onions. Can i substitute onions with cashews? To level the acidity from the masale and tomatoes? Seen this is your paneer makhani recipe (fabulous, btw :D)
To get the same gravy texture, add same amount of finely chopped cabbage.
To replicate some flavor, add 1/4 teaspoon hing in hot oil and then add cabbage.