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Ingredients for Kadai Vegetable Recipe:
(Tsp-Teaspoon; Tbsp-Tablespoon)
Vegetables:
– Beans, sliced- 1/2 cup (50 gms)
– Carrots, sliced- 2/3 cup (75 gms)
– Potato, sliced – 2/3 cup (1 big potato, 75 gms)
– Cauliflower florets- 1 cup (75 gms)
– Green Peas- 1/2 cup ( 50 gms)
For Sautéing:
– Capsicum (Green Peppers), cubed- 1 big ( 70 gms)
– Onion petals- 1 medium onion
Kadai Masala:
– Coriander Seeds- 2 tsp
– Cumin Seeds- 1 tsp
– Fennel Seeds- 1/2 tsp
– Whole Peppercorns- 1 tsp
– Whole Red Chillies- 3 nos.
Tempering/Baghaar:
– Cumin Seeds- 1 tsp
– Whole Red Chillies- 2
Spice Powders:
– Turmeric Powder- 1/2 tsp + a pinch (or 1/4 tsp)
– Red Chilli Powder- 1 tsp
– Kasuri Methi (Fenugreek leaves, roasted and crushed)- 1 tsp
– Garam Masala Powder- 1/2 tsp
Other Ingredients:
– Onions, fine chopped- 2 medium (150 gms)
– Ginger Garlic paste- 2 tsp
– Fresh tomato paste- 2 medium sized (150 gms)
– Fresh Cream- 2 tbsp
– Oil- 3 tbsp+ 1 tbsp for sautéing vegetables
– Salt- 1 tsp or to taste
– Coriander leaves, chopped- for garnish
Preparation:
– Cut the vegetables, wash and set aside.
– To make the Kadai Masala, take a pan and add all the spices mentioned earlier. Switch on heat on low and keep stirring on low heat for 3 mins till the spices are dry roasted. Keep it on a plate to cool and then grind it into a coarse powder. (shouldn’t be smooth, check video for the texture)
– Chop 2 medium onions and cut 1 medium onion into petals to be used for sautéing.
– Cut 1 big or 2 small capsicum (green pepper) into cubes and set it aside.
– Cut 2 medium tomatoes into cubes and blend into a paste.
– Dry roast the Kasuri Methi and set it aside. Once cooled, crush it with your hand.
Process:
– Heat 1 tbsp oil in a pan and add the sliced beans, carrots and potatoes. Mix and sauté on medium heat for 2 mins.
– Now add the cauliflower florets and green peas. Add 1/2 tsp Turmeric Powder and 1/2 tsp salt. Give a mix and continue to sauté for another 3 mins.
– Remove and set it aside on a plate.
– In the same oil, add the cubed capsicum (green peppers) and the onion petals. Give a mix and sauté on medium heat for 2 mins. Remove these in another plate.
– Now heat oil in a Kadhai/wok and add the cumin seeds and when it splutters, add the whole red chillies. Give a stir and then add the chopped onions.
– Fry on medium heat for 7-8 mins till light brown in colour.
– Now add ginger garlic paste, give a mix and fry on low heat for 2 mins till raw smell is gone.
– Add a pinch of turmeric powder, 1 tsp red chilli powder and 1/2 tsp salt.
– Add 3-4 tbsp water, mix and fry on medium heat for 2-3 mins till it’s cooked and oil separates.
– Now add the fresh tomato paste, give a mix and fry on medium heat for 3-4 mins till it’s cooked and oil separates.
– Next add the fried vegetables, mix and fry on medium heat for 2 mins.
– Now add the Kadai Masala made earlier. Mix it well and fry for 2-3 mins on medium heat.
– Now add around 200 ml water.
– Give a mix and cover & cook on low heat for 8-9 mins.
– Now remove lid and add the sautéed capsicum and onion petals. Mix and fry for another 2-3 mins.
– Now add the fresh cream, garam masala powder and crushed Kasuri Methi.
– Optionally add little water as per required consistency, give a mix and simmer for 2-3 mins on low heat.
– Garnish with chopped coriander leaves, mix and serve.
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Credit: YouTube/Spice Swad
