KADAI VEGETABLE RECIPE | VEG KADAI RECIPE | KADHAI VEGETABLE | वेज कड़ाही

By Spice Eats · 35 min

Ingredients

Instructions

1. Dry roast the kadai masala spices (coriander seeds, cumin seeds, fennel seeds, peppercorns and whole red chillies) in a pan on low heat for about a minute. Cool, then grind to a powder.
2. Boil water and add the beans, carrot, green peas and potato cubes; boil for 4 minutes. Drain and rinse under cold water to stop cooking.
3. Purée the tomatoes.
4. Sauté the capsicum and onion petals in a little oil, then remove and set aside.
5. Heat 3 tbsp oil in a kadhai and add 1 tsp cumin seeds. Once they splutter, add the whole red chillies, then the chopped onions. Fry on high to medium heat for 5–6 minutes until light brown.
6. Add the ginger garlic paste and fry for about 2 minutes until the raw smell goes.
7. Add the tomato purée and fry on medium heat for about 2 minutes until soft and the oil separates.
8. Add the turmeric and mix, then add the kadai masala and fry. Add a splash of water, fry for 2 more minutes.
9. Add the boiled vegetables, mix well and sauté for 2 minutes.
10. Add the Kashmiri chilli powder and mix. Add the paneer (if using) and sauté for 2 minutes.
11. Add the sautéed onion and capsicum and cook for a minute.
12. Add the crushed kasuri methi, garam masala and cream, one after another. Mix and add 1/2 cup water. Cover and cook for about 5 minutes.
13. Stir in the chopped coriander leaves and cook briefly before serving.

Summarized from Spice Eats's video. Watch it for the details.

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