Kadai Vegetable Curry Recipes

KADAI VEGETABLE CURRY

Steps:

• Cut all the vegetables into medium size pieces. Thinly slice onions.
• Bring water to boil with a little salt. Put the cauliflower florets in it and keep it covered for 10 minutes. Drain the water and keep the florets aside.
• Dry roast coriander seeds, jeera seeds, fenugreek seeds and red chillies on medium flame until you get the aroma of roasted spices. After it cools, powder it finely. This is the spice powder for kadai vegetables.
• Grind ripe (around 2 medium tomatoes) tomatoes and keep it aside.
• Heat oil in a kadai or pan, add cumin seeds, when it sizzles, add thinly sliced onions and saute until onions turn golden brown. Add a little salt to quicken the process.
• Add ginger garlic paste and saute for a few more minutes. Then add all the vegetables including cauliflower.
• Add little water and cook covered on medium flame. If you are using pressure cooker, do not put the weight as the vegetable will get overcooked. Keep stirring now and then for even cooking and to prevent it from getting burnt.
• After the vegetables are cooked a little, add the spice powder, turmeric powder and salt needed. Cook covered.
• Once the vegetables are half cooked, add the tomato puree and cook until the vegetables are tender and all the water dries up.
• Rub the dried kasuri methi leaves between your palms and sprinkle all over the curry.
• Garnish with coriander leaves and serve hot with chapati or paratha or rice.
• This Kadai Vegetable curry can be used in chapati rolls and can be packed for lunch. It can also be used as a stuffing for sandwiches.
• Check out my lovely collection of more than 50 Side Dishes for Chapati both dry and gravy.

KADAI VEGETABLE | VEG KADAI

Steps:

• Dry roast the ingredients listed under 'to roast & grind' cool down completely and then coarse grind it. I used my mortar and pestle to coarse grind it. Set aside.
• Chop tomatoes roughly and take it in a mixer.
• Grind it for a fine paste without adding water, Set aside.
• Chop your veggies and rinse it well. I used my Tupperware to steam it.
• Steam the vegetables until soft yet crunchy enough to bite, set aside.
• Heat oil in a pan - add green chillies and ginger garlic paste saute for 2mins.
• Then add onion and saute till transparent then add the chilli coriander powder and saute well for 3mins.
• Then add tomato paste. Let it boil till raw smell leaves.
• Then add garam masala powder, required salt and boil for 2 mins. Then add 1/2 cup water.
• Add steam cooked vegetables and let it for 3-5mins in low flame.
• When the gravy starts giving a nice aroma, and the consistency is semi thick add paneer, then add fresh cream and mix well.
• Toast capsicum and onion in little oil and add it to the gravy. Mix well and boil for 2mins.
• Finally garnish with coriander leaves and switch off.
• Serve Veg Kadai with phulka or veg pulao or plain steamed basmati rice.