X

veg kadai recipe, how to make veg kadai recipe | kadai vegetable recipe

Sharing is Caring!

veg kadai recipe with step by step pics – restaurant style delicious kadai vegetable gravy recipe.

at home, we like kadai recipes and so i make these on ocassions. though most of the times, i make kadai paneer as its easy to put together, this time i made mix vegetable kadai.

making veg kadai takes some more time than preparing kadai paneer as the veggies need to be cooked. but the results are too good and delicious. make this veg kadai gravy on weekends or for festive or family occasions as the gravy is a bit rich.

generally kadai recipes are made in a kadai. kadai resembles the chinese wok, but is more broader & deeper than a wok. in india the kadai is used as an utensil for deep frying as well as to make many dishes like:

  1. kadai mushroom
  2. kadai chole
  3. kadai mushroom gravy

if you don’t have a kadai or wok then just make in a pot or pan. in this recipe i have made some variations in the kadai masala, which resulted in a better kadai gravy.

bell peppers are a must in the recipe. generally green bell peppers are added. however, even red or yellow colored bell peppers go well. you can even use a mix of all three bell peppers for a colorful dish. apart from bell peppers, the other veggies can be of your choice.

serve veg kadai gravy hot with tandoori rotis or naan or rotis or paratha or bread. also goes well with steamed rice, jeera rice or saffron rice or garam masala rice.

if you are looking for more curry recipes then do check:

veg kadai recipe below:

4.49 from 31 votes
veg kadai recipe | kadai vegetable recipe
prep time
30 mins
cook time
50 mins
total time
1 hr 20 mins
 

vegetable kadai recipe - restaurant style punjabi kadai veg gravy recipe.

course: main course
cuisine: north indian, punjabi
servings: 4
calories: 222 kcal
author: dassana
ingredients (1 cup = 250 ml)
for kadai masala:
  • 1 tablespoon coriander seeds (sabut dhania)
  • ½ teaspoon cumin seeds (jeera)
  • 2 cloves (lavang)
  • 2 green cardamoms (choti elaichi)
  • ½ inch cinnamon (dalchini)
  • 3 to 4 dry kashmiri red chilies
  • 1 teaspoon kasuri methi (dry fenugreek leaves)
  • 8 to 9 whole cashews (kaju)
  • 4 to 5 black peppers (sabut kali mirch)
veggies:
  • 100 grams carrots (gajar) Or ½ cup carrots cut in batons
  • 100 grams potatoes (aloo) Or ½ cup potatoes cut in batons
  • cup green peas (matar) - fresh or frozen
  • 100 grams bell pepper or 1 medium sized or ½ cup sliced bell pepper (capsicum or shimla mirch)
  • 1/3 cup sliced onions
  • 1 tablespoon oil for sauteing bell peppers and onions
for veg kadai gravy:
  • 2 tablespoon oil
  • ¼ cup chopped onions
  • 1 teaspoon ginger garlic paste (adrak lahsun ka paste) Or ½ inch ginger and 3 to 4 garlic - crushed to a paste in mortar-pestle
  • 200 grams tomatoes or 3 medium tomatoes pureed - about ⅔ cup tomato puree
  • ¼ teaspoon turmeric powder (haldi)
  • ¼ teaspoon red chili powder (lal mirch powder)
  • 1.5 to 2 cups water
  • 3 tablespoon low fat cream or whipping cream
  • 2 to 3 tablespoon chopped coriander leaves for garnish (dhania patta)
  • ½ inch ginger (adrak) - julienne for garnish (optional)
  • salt as required
how to make recipe
making kadai masala:
  1. heat a small frying pan and add the following spices - 1 tbsp coriander seeds, 1/2 tsp cumin seeds, 2 cloves, 2 green cardamoms, 1/2 inch cinnamon, 3 to 4 dry kashmiri red chilies, 1 tsp kasuri methi, 7 to 9 cashews, 4 to 5 black pepper.
  2. stir and roast till the spices become fragrant. no need to brown the spices.
  3. when the ingredients cool down, add all of them in a dry grinder or spice grinder.
  4. grind to a fine powder. remove the kadai masala and keep aside.
preparing veggies for veg kadai gravy:
  1. also puree 3 medium tomatoes (200 grams) in the same grinder if its big enough or in another blender or mixer. no need to blanch tomatoes before pureeing. keep aside.
  2. in a pan heat 1 tbsp oil and add 1/3 cup sliced onions and 1/2 cup sliced bell pepper. use any colored bell pepper.
  3. stir very well and saute the onions and bell pepper on a low to medium flame.
  4. saute till the bell peppers are half cooked. some crunch is desirable.
  5. remove the sauteed onions and bell peppers aside. chop the potatoes and carrots in batons and keep aside too.
making veg kadai gravy:
  1. in the same pan, then heat 2 tbsp oil. add 1 tsp ginger-garlic paste. stir and saute till the raw aroma of ginger-garlic goes away.
  2. next add 1/4 cup finely chopped onions.
  3. stir and saute the onions till they become light golden.
  4. add the prepared tomato puree. if using ready tomato puree, then add 2/3 cup tomato puree.
  5. add 1/4 tsp turmeric powder and 1/4 tsp red chili powder. stir very well.
  6. saute the masala till it thickens and you see oil releasing from the sides.
  7. then add the potato, carrot batons along with 2/3 cup peas.
  8. stir and saute for a minute.
  9. add 1.5 to 2 cups water. season with some salt. stir.
  10. cover the pan. on a medium flame simmer and cook the veggies. check at intervals and if required, add more water.
  11. the veggies need to be cooked well yet still retain shape. they should not become too soft.
  12. then add the ground kadai masala reserving 1 tsp of it for garnish. stir very well.
  13. add the sauteed bell peppers (capsicum) and onions.

  14. mix and stir again very well.
  15. simmer for 5 to 6 minutes. if the kadai vegetable gravy looks dry, then do add some water.

  16. then add 3 tbsp cream. use low fat or whipping cream.
  17. stir and mix the cream with the rest of the gravy. switch off the flame.
  18. lastly add 2 to 3 tbsp chopped coriander leaves. stir again very well.
  19. serve veg kadai hot garnished with some chopped coriander and sprinkled with the reserved kadai masala. 
  20. accompaniments for veg kadai gravy are tandoori rotis, naan, chapati, paratha, bread. also goes well with steamed rice, jeera rice or saffron rice.

recipe notes

substitutes:
2 tbsp cream - 1 tbsp milk powder or dairy whitener
cashews - almonds or melon seeds/magaz
kashmiri red chilies - any less to medium hot dry red chilies
kasuri methi - a pinch of fenugreek seed powder

vegan substitutes:
dairy cream - coconut cream
paneer - tofu

rough nutrition info per serving:

Nutrition Facts
veg kadai recipe | kadai vegetable recipe
Amount Per Serving
Calories 222 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 2g 10%
Cholesterol 7mg 2%
Sodium 620mg 26%
Potassium 591mg 17%
Total Carbohydrates 20g 7%
Dietary Fiber 5g 20%
Sugars 7g
Protein 4g 8%
Vitamin A 120.3%
Vitamin C 125.2%
Calcium 5%
Iron 14%
* Percent Daily Values are based on a 2000 calorie diet.


how to make veg kadai gravy recipe:

1. begin by preparing the kadai masala. heat a small frying pan and add the following spices – 1 tbsp coriander seeds, ½ tsp cumin seeds, 2 cloves, 2 green cardamoms, ½ inch cinnamon, 3 to 4 dry kashmiri red chilies, 1 tsp kasuri methi, 7 to 9 cashews, 4 to 5 black pepper.

2. stir and roast till the spices become fragrant. no need to brown the spices.

3. when the ingredients cool down, add all of them in a dry grinder or spice grinder.

4. grind to a fine consistency. don’t make a coarse powder as the masala then comes in the mouth while eating. remove the kadai masala and keep aside. the cashews will release fat while grinding, but just scrape the masala from the sides and continue to grind again. substitutes for cashews are 6 to 7 almonds or ½ tbsp melon seeds (magaz). with almonds and melon seeds, the taste of the gravy will slightly change.

5. also puree 3 medium tomatoes (200 grams) in the same grinder if its big enough or in another blender or mixer. no need to blanch tomatoes before pureeing. keep the tomato puree aside.

6. in a kadai or pan heat 1 tbsp oil and add ⅓ cup sliced onions and ½ cup sliced bell pepper. use any colored bell pepper/capsicum.

7. stir very well and saute the onions and bell peppers on a low to medium flame.

8. saute till the bell peppers are half cooked. about 5 to 6 minutes on a low to medium flame. some crunch is desirable in the bell peppers.

9. remove the sauteed onions and bell peppers aside. chop the potatoes and carrots in batons and keep aside too.

10. in the same kadai, then heat 2 tbsp oil. add 1 tsp ginger-garlic paste. stir and saute till the raw aroma of ginger-garlic goes away.

11. next add ¼ cup finely chopped onions.

12. stir and saute the onions.

13. saute till they become light golden.

14. add the prepared tomato puree. if using ready tomato puree, then add ⅔ cup tomato puree.

15. add ¼ tsp turmeric powder and ¼ tsp red chili powder.

16. stir very well.

17. saute the masala till it thickens and you see oil releasing from the sides.

18. then add the potato, carrot batons along with ⅔ cup peas.

19. stir and saute for a minute.

20. add 1.5 to 2 cups water.

21. season with some salt. stir.

22. cover the pan. on a medium flame simmer and cook the veggies. check at intervals and if required, add more water.

23. the veggies need to be cooked well yet still retain shape. they should not become too soft. for a quick option you can cook the veggies in a pressure cooker. pressure cook for 1 or 2 whistles and add 1 to 1.25 cups water.

24. then add the ground kadai masala reserving 1 tsp of it for garnish. stir very well.

25. add the sauteed bell peppers and onions.

26. mix and stir again very well.

27. simmer for 5 to 6 minutes. if the kadai vegetable gravy looks dry, then do add some water. toward the end, before the next step, if you want you can also add some paneer and simmer for two minutes till the paneer is cooked.

28. then add 3 tbsp cream. use low fat or whipping cream.

29. stir and mix the cream with the rest of the veg kadai gravy. switch off the flame. check the taste of veg kadai gravy and add more salt if required.

30. lastly add 2 to 3 tbsp chopped coriander leaves. stir again very well.

31. serve veg kadai gravy hot garnished with some chopped coriander, ginger julienne and sprinkled with the reserved kadai masala. accompaniments for kadai vegetable gravy are rumali rotis, naan, chapati, paratha, bread. also goes well with steamed rice, jeera rice or ghee rice.




Sharing is Caring!

This post was last modified on April 18, 2018, 7:31 pm

    Categories Indian Vegetable RecipesNorth Indian RecipesPopular Indian RecipesPunjabi Recipes

View Comments (122)

  • Hi dassana
    I have been trying to post comments on various recipes I tried from your blog but I don't see the option to comment below most recipes. Just found one now.
    I'm making the eggless butter cookies using your recipe. Everything turned out well except the texture of the dough. It became very loose even though the butter was chilled and also it
    is granular. I've kept it in the fridge and don't know how to proceed Do advise.

    • the looseness is due because the butter has melted. the butter should not melt even while shaping or slicing the cookies. i replied to your comment above and i assume from the comment that you have baked the cookies. if not, then keep in the fridge for a few hours before you bake them.

  • Hi dassana

    This is on the eggless butter cookies. The measurements which you have given of the flour is 2 cups of 120 gms each and that's how it is 240 gms right? But the cookies I prepared are very crispy and became very flat, though I made a ball shape. I used baking soda. Any idea why this is so? I'm looking for a softer texture.

    • the proportions of flour is fine. the butter should be in solid consistency when preparing the dough and slicing. if the butter has melted then it will affect the texture of the cookies. thats why the cookies have become flat. possibly the butter has got melted while shaping or slicing or mixing the dough.

  • Hi made this recipe too, it became a little pungent. I guess I must HV added red chilli powder little more. So I put cream more than u suggested. Tasted nice.
    Thanks dassana
    Regards tk care
    Marina

    • welcome marina. nice to know this. it happens at time and we just need to balance the taste as you did.

  • Before I start writing about this recipe, I would like to thank you for helping all of us out there cook excellent meals at home. Shows that we don't really need to go to restaurant to enjoy a nice meal - we can make the same perhaps even better at home. Your recipes are so easy to follow, very clear and easy to make. I made this today with paneer pulao. My husband who is a punjabi fell in love with it.. thank you thank you thank you. Here's hoping you add more recipes to these restaurant style dishes :)

    • welcome sangeetha. glad to know this. yes i will add more restaurant style recipes. thanks for sharing your encouraging feedback.

  • Hi,
    Loved ur recipe, will be trying it...
    One query, can I add butter instead of cream.

    • divya, yes you can make the gravy in pressure cooker. pressure cook for 1-2 whistles.

      • Thanks for your quick response. Just a small suggestion. It would be very helpful if you can provide a spicyness rating on a scale of 1 to 5. It is helpful for moms like me with fussy kids who wont eat spicy food. That way I can tone it down knowing what the original recipe is rated for. Thank you :)

        • welcome divya. its difficult because we need to develop or write a software for it. but i usually mention in the recipe. whether it is suitable for kids or not.

  • Hi Dassana, Kadai Veg I made outta ur receipe turned out to b an excellent dish for the guests at home! Love ur way of mentioning the ingredients in particular like" half inch Cinnamon" which makes a precise cooking! Thnks

    • welcome ishita. good to know this. thanks for sharing positive feedback on recipe.

  • I tried some of ur recipes... Turned out well.. Thanks for posting good recipes and making it so simple to understand..

  • Hi Dassana,

    Want to appreciate your work n talent.
    This Site is too Good n has maintained its simplicity at its best.
    I have tried lot of dishes, bhaturas and parathas. All turned out to be too good.
    I wanna tell that this site has turned me into a good Cook and I have developed interest in cooking. Much more to explore yet!!!

    Thanks again.
    Deepika.

    • welcome deepika. glad to know that recipes have helped you in cooking. thanks for sharing your encouraging feedback.

  • Hey Dassana ,

    Tried this out today at home and it was a superhit. It had become more spicy, so had to add a tsp of ghee and tsp of malai in it. This added a very good taste to the whole curry.

    • thanks annapurni for your positive feedback. adding malai is a good idea and it will tone down the spiciness.

  • I tried this recipe in jain version today and it came out excellent. Thinking to make the same on my son's 1st birthday.
    Have also tried other recipes like kaju katri, sweet boondi, rabdi, orange cake, matri n every thing tasted just awesome. I simply love your blog n keep up the good work.

  • Hay Dassana
    i just made this recipe today and its owesome
    I had add a spoon full of curd with cream which gave real good taste to this wonderful subzi

  • Hi,

    I enjoy making food using ur recipes. They always turn out exceptionally well. The measures r perfect for a family of 4. Thanks a lot.

  • Hi ma'am.... I just love ur recipes. the way explain it , is very helpful for beginers like me. I really appreciate ur photography skill , because the photographs are very informative. I have tried many recipes of ur site and every time the result was just awesome. thank you so much for such delicious yet simple recipes.. love you...:)

  • Thank u Dassana for saving our money as we hav stopped to go to restaurants ;-) today i hav made this recipee & its just wonderful....i follow every of ur steps as it is..all the members of my family now praises me..i hav really fallen in love with ur site;-) keep sharing more & more such mouthwatering recipes...thank u & God bless u...

    • welcome debashree. glad to know this. home cooked food is best. thanks for sharing your positive feedback and for your prayers.

  • Very tasty, less oily recipe. It gives restaurant taste at home with less fat even. This website has become my ultimate destination whenever I wish to try new items

  • Hello.... I tried kadai veg today... Came out very well. My 2.5 yr old sweet heart had 1.5 roti
    .. I didn't add cream n cashews (added just 4badams) but tasted very yummy.. Thank u n keep posting nice receipes

    • surely would keep posting more recipes glad your baby liked the vegetable kadai gravy recipe :) you are always welcome

  • Hi
    Tried kadai vegetable today...and it came out fantastic. .my kids loved it....I have tried many of ur recipes and ur blog is excellent... Thank u for such superb recipes....

  • 2day i try veg kadai thanks a lot becus in 10 yrs my child & husband give me a complement I m add others vegetables in & avoid cream

    • pleased to know this thankyou rashmi for your honest and positive words. glad your family liked the vegetable kadai :)

  • Hi,
    Thanks so much for the recipes. Have tried a lot of them and they had come out so well. Your step by step pictures make it still more interesting. Keep sharing. Whenever I think of trying any new North Indian recipes I refer your site only.

    • ahswini, you can add paneer. about 100 to 150 grams should be fine. add at step 27. almost towards the end, before you add cream.

  • Tnx for d recepies chef..it's very interesting and step by step process helps me a lot.plz share more veg recepies which will help me to cook better

  • Hi,
    I tried this recipe today and it came out very well.everyone loved it.Thanks for the wonderful recipe.

    • welcome radha and thankyou for your kind words :) glad you liked the vegeetable kadai gravy recipe.

  • Hi, Thanks for such a wonderful collection of recipes with step wise step. I hav tried a lot of recipes from ur site n all the recipes turn out excellent.... Going to try vegetable kadai.... Really grt fan of ur site... Thanks once again....

  • Hi dasanna amit

    You're really a blessing to beginners like me. The step by step guidance, the quantity measurement in fact everything is soo easy to understand.

    I tried learning from my MIL and SIL, but they being well versed always used to drop quantities by hand and could never tell me measurement exactly.

    Thank you so soo so much.

    • welcome always soumya glad to know our food blog could help you. thankyou for your kind and positive words :)

  • Hi dasanna,

    I have tried this recipe and veg pulao for a get together party of 15 people.Both came out very tasty.Thank you so much for the recipes.

    • thanks sruthi for positive views, glad your folks liked the vegetable kadai recipe. you are always welcome :)

  • Made it,according to your recipe.It was very tasty. Thank you. Use of milk powder ,if cream is not available , is nice idea. Thanks, again.

    • thanks anu for the feedback. in fact milk powder can be used in most gravy recipes where cream is not available. but it has to be used sparingly or less as too much will make the gravy sweet.

  • I always switch to ur website wenever i wanna cook something different and i have to say everytime each dish turned out yummy. Thanks for all ur tasty recipes. Keep posting. Thank u ma'm

  • Hi
    I tried ur recipe but I used brocolli, baby corn, bell peppers. It is yum!! My husband and I love it.. Thanks a lot !

  • Hi,
    We experiment a lot in our kitchen. Yesterday we prepared veg kadai. After a long time, we got the taste right...

    Thanks a lot.

    Supriya and Vishwas

  • Hi tried this recipie ,,,,it turned out really well,,,,i added almonds as i didnt have cashews but the recipie was a hit ,,,thanks for the step by step recipies,,,,,,, you make vegetarian recipies interesting😊😊

  • Hi

    Dassana I tried several of your receipies. Each and every one of them turned out good. I am very much thankful to you.

    Vina bhatt

  • Hello,
    This came out delicious. I skipped the potatoes, peas and carrot, and instead used cauliflower, brocolli and paneer to keep it low carb. Thanks for all the wonderful recipes you post, as well as the step by step instructions. I’ve been making your recipes for a couple of years now, so apologies for this late thank you note 😊.
    Kind rgds
    Kirthana

    • Welcome Kirthana. Its alright. Thanks for sharing your positive feedback on recipes. Also good to know the variation you did to the recipe. Happy Cooking.

Comments are closed.