Masaledar Kadai Sabzi

By Hebbars Kitchen · 50 min

Ingredients

Instructions

1. Toast 2 tbsp coriander seeds, 1 tbsp cumin, 1 tsp pepper and 5 dried red chillies in a pan over low heat until aromatic.
2. Cool completely, then grind to a coarse powder. This is the kadai masala; set aside.
3. In a large kadai, heat 2 tbsp oil and 1 tbsp ghee.
4. Add 1 tsp cumin and a pinch of hing, then add 1 inch grated ginger, 5 finely chopped garlic cloves and 2 finely chopped onions.
5. Sauté until the onions are golden brown.
6. Keep the heat low, add ½ tsp turmeric, 1 tsp chilli powder and 2 tsp of the prepared kadai masala, and sauté until aromatic.
7. Add 1½ cups tomato puree and cook until the oil separates. This is the base.
8. In another pan, heat 2 tbsp oil, add 1 chopped potato and 1 chopped carrot, and sauté well.
9. Add 3 tbsp peas, 5 chopped beans, ½ cubed capsicum, ½ onion in petals, 1 cubed tomato, 2 tbsp corn, 20 paneer cubes and 1 tsp salt, and stir-fry until the vegetables are almost cooked.
10. Transfer the roasted vegetables into the base.
11. Add ½ cup water and ½ tsp sugar, and mix until the gravy is semi-thick.
12. Simmer for 5 minutes, or until the flavours are well absorbed.
13. Stir in 2 tbsp chopped coriander and 2 tbsp crushed kasuri methi.

Summarized from Hebbars Kitchen's video. Watch it for the details.

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