Veg Kadai | Veg Kadhai
This Veg Kadai is a celebration of Indian cooking. It's got veggies, masalas, and a creamy red gravy that tastes delicious scooped with some naan or roti ❤️
Servings: 4 people
Ingredients
- 3 tablespoons cooking oil divided
- 1 cup cut beans approx. 12-15, 50 gms
- ½ cup cut carrots 75 gms
- 1 cup cauliflower florets 75 gms
- ½ cup green peas 70 gms
- 1 cup onion petals 120 gms
- 1 cup capsicum cut into 1 inch cubes 80 gms
- 1 cup tomatoes deseeded cut into 1 inch cubes 80 gms
- ½ teaspoon cumin seeds jeera
- 2 red chillies whole
- ¾ cup finely chopped onions 100 gms
- 2 teaspoons ginger garlic paste
- 1 ½ cups tomato puree 300 gms (approx. 4 tomatoes pureed)
- 1 teaspoon salt divided
- ½ teaspoon turmeric powder
- ½ teaspoon red chilli powder
- 4 cups water divided
- ½ teaspoon garam masala
- 2 teaspoons kasuri methi roasted & crushed
- 2 tablespoons fresh cream
- 1 tablespoon finely chopped coriander leaves
Kadai Masala
- 2 kashmiri chillies whole
- 1 tablespoon coriander whole dhania
- 1 teaspoon cumin whole jeera
- 1 teaspoon fennel seeds saunf
- 1 teaspoon black pepper whole
Instructions
Blanching vegetables:
- Keep a large bowl of ice cold water ready. Boil 3 cups of water in a pot, add beans, carrots, cauliflower & peas, cook for a maximum of 1 minute and take off the heat. Drain the water & dip them in ice cold water & drain again. Set aside.1 cup cut beans, ½ cup cut carrots, 1 cup cauliflower florets, 4 cups water, ½ cup green peas
Kadai masala powder:
- In a pan, dry roast all the ingredients of kadai masala for 2-3 minutes on low heat and take off the heat. Cool the spices & grind to a fine powder.2 kashmiri chillies, 1 tablespoon coriander whole, 1 teaspoon cumin whole, 1 teaspoon fennel seeds, 1 teaspoon black pepper whole
Sauteing vegetables
- Heat 1 tablespoon of oil in a pan or kadai, add blanched vegetables, ¼ teaspoon turmeric powder, ½ teaspoon salt and sauté on medium heat for 2-3 mins. Transfer to a plate and set aside.3 tablespoons cooking oil, ½ teaspoon turmeric powder, 1 teaspoon salt
Sauteing veg toppings:
- In the same pan, heat ½ tablespoon of oil, add onion petals, cubed capsicum, tomatoes, saute on high for 1-2 mins till they get roasted but still crunchy. Transfer to a plate and set aside.1 cup onion petals, 1 cup capsicum cut into 1 inch cubes, 1 cup tomatoes deseeded cut into 1 inch cubes
Making kadai masala:
- Add the remaining 1 ½ tablespoons of oil to the same pan, add cumin seeds and when it splutters, add red chillies. Give it a stir, add chopped onions and fry on low heat for 5-6 mins till they turn light brown. Add ginger garlic paste and fry on low heat for 1-2 mins.½ teaspoon cumin seeds, 2 red chillies, ¾ cup finely chopped onions, 2 teaspoons ginger garlic paste
- Add the remaining ¼ teaspoon turmeric powder, red chilli powder and the remaining ½ teaspoon salt. Add kadai masala powder, stir well, sprinkle 2 tablespoons of water and saute on low heat for 2-3 mins.½ teaspoon red chilli powder
- Add tomato puree, mix well and cook on low heat for 15-18 mins till the tomato puree cooks and the oil separates from the masala. (see note 2). Stir at regular intervals & sprinkle 2-3 tablespoons of water if the masala dries up.1 ½ cups tomato puree
Making vegetable kadai:
- Add sauteed vegetables (not the toppings) & ½ cup of warm water to the masala, mix well and cook on low heat for 4-5 mins till the vegetables are cooked well. Add the veg toppings, give a good mix and boil only for a minute. Add fresh cream, garam masala, kasuri methi and mix well. Sprinkle chopped coriander leaves and serve.2 teaspoons kasuri methi, 2 tablespoons fresh cream, 1 tablespoon finely chopped coriander leaves, ½ teaspoon garam masala
Video
Notes
- Veggie toppings must be roasted on high heat so they do not turn soggy.
- Tomato puree must be cooked well so its rawness goes. Keep stirring constantly to avoid the masala getting burnt.
- Sauteed veggie toppings, onion, capsicum & tomatoes should be cooked only for a minute so they stay crunchy.
Nutrition
Calories: 258kcal | Carbohydrates: 30g | Protein: 6g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 8mg | Sodium: 661mg | Potassium: 1050mg | Fiber: 9g | Sugar: 14g | Vitamin A: 3973IU | Vitamin C: 107mg | Calcium: 110mg | Iron: 4mg