Veg Kadai Recipe

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This delicious and vibrant Veg Kadai gravy is filled with rich flavors, aromatic spices and vegetables. Made in a kadai (Indian wok) this dish has a medley of onions, tomatoes, bell peppers and various assorted veggies together with spices and cream for a finger-licking restaurant style gravy! Serve this wonderful North Indian dish with roti, naan, paratha or steamed basmati rice to make for a satisfying meal.

overhead shot of veg kadai in a metal kadai with a white linen on top right side on a wooden board

About Veg Kadai

So what is a Kadai? A Kadai is a popular kitchen utensil used in Indian cooking. It is quite similar to Chinese wok but is deeper in comparison. Kadai is used for deep frying, stir-fries, sauteing and making sweets. Traditional Indian sweets like rabri, carrot halwa are slow simmered and slow-cooked in a Kadai as the large surface allows the ingredients to evaporate and thicken.

The recipe originates from the North Indian cuisine and the entire dish is made in a kadai. The most popular vegetarian recipes made in the kadai are Kadai Paneer and Kadai Mushroom.

This dish is also called kadai vegetable. It has various complex flavors coming from the aromatics like onions, ginger, garlic, the mix vegetables and a unique aroma and flavor from the ground roasted spices called the kadai masala.

It takes longer to prepare Veg Kadai in comparison to Kadai Paneer because the vegetables need to be cooked but don’t let that deter you because the results are phenomenal! This gravy will go down perfectly on weekends, festivals or special occasions as it packs a lot of flavor.

Fret not if you don’t have a Kadai as this luscious veggie gravy can also be made in a pot or pan!

Do not skip the bell peppers as they are a key ingredient in this recipe and add sweet and refreshing flavors to the gravy. Add red, yellow and green bell peppers for a splash of color or whatever you have to hand. Once you’ve added the bell peppers you can add any other veggies of your choice.

Serve this restaurant style Veg Kadai hot with tandoori roti, naan, roti, paratha, steamed rice, jeera rice or saffron rice and more!

Step-by-Step Guide

How to Make Veg Kadai

Make Kadai Masala

Begin by preparing the kadai masala. Measure and set the the spices aside.

1. Heat a small frying pan. Reduce the heat to low and add the following listed ingredients:

  • 1 tablespoon of coriander seeds
  • ½ teaspooon of cumin seeds
  • 2 cloves, 2 green cardamoms
  • ½ an inch of cinnamon
  • 3 to 4 dry Kashmiri red chilies
  • 1 teaspoon of kasuri methi (dry fenugreek leaves)
  • 7 to 9 cashews
  • 4 to 5 whole black peppercorns
whole spices in pan

2. On a low heat, stir often and roast until the spices become fragrant. Do not brown the spices. Set aside.

roast spices

3. Allow the ingredients to cool at room temperature. Then, add them to a dry or spice grinder or mixer-grinder.

kadai masala ingredients in a spice grinder

4. Grind until the ingredients form a fine powder. The cashews will release fat while grinding, so make sure you scrape the masala from the sides and continue to grind. Remove the kadai masala and set aside for later.

TIP: Avoid making a coarse powder as you don’t want to taste the small chunks of the spices when eating the gravy.

kadai masala ground

5. Puree 3 medium tomatoes (200 grams) in the same grinder, blender or mixer and set aside for later. You don’t need to blanch the tomatoes before pureeing.

If using ready-made or canned tomato puree then set aside ⅔ cup of it.

tomato puree in blender

Prepare Vegetables

6. Heat 1 tablespoon of oil In a kadai or pan. Then add ⅓ cup of sliced onions and ½ cup of sliced bell pepper. Feel free to use any colored bell pepper/capsicum of your choice.

oil, onions and red bell peppers in pan

7. Stir very well and saute the onions and bell peppers on a low to medium heat.

sautéing onions, red bell peppers

8. Sauté for 5 to 6 minutes or until the bell peppers are half cooked on a low to medium heat. Make sure the bell peppers still have some bite.

sautéed bell peppers

9. Remove the sautéed onions and bell peppers from the kadai and set them aside for later. Chop the potatoes and carrots in 2 inches batons or sticks and set them aside also. You can also chop the potatoes in wedges of 2 to 2.5 inches length.

potatoes and carrots chopped in batons and sautéed onions, bell peppers in a steel plate

Cook Vegetables

10. Heat 2 tablespoons of oil in the same kadai. Keep the heat to a low. Add 1 teaspoon of ginger-garlic paste. Then stir and sauté for some seconds until the raw aroma of the ginger-garlic paste goes away.

saute ginger-garlic paste

11. Next add ¼ cup of finely chopped onions.

sauté ginger-garlic paste and onions

12. Stir and sauté the onions on medium-low to medium heat.

sautéing onions

13. Saute till the onions become light golden.

light and golden sauteed onions

14. Pour the prepared tomato puree into the kadai. If you are using ready-made tomato puree then add ⅔ cup of tomato puree instead.

tomato puree in pan

15. Add ¼ teaspoon of turmeric powder and ¼ teaspoon of red chili powder.

tomato puree, turmeric and red chili powder in kadai pan

16. Mix very well.

tomato puree, turmeric and chili powder stirred

17. Saute the masala stirring often until it thickens. The tomato puree should cook well. You should see the oil releasing from the sides and the masala will also look glossy.

masala sauteing and thickening

18. Add the potato and carrot batons along with ⅔ cup of green peas.

green peas, potato batons, and carrot batons in masala

19. Stir and saute for one minute.

sautéing vegetables

20. Add 1.5 to 2 cups of water.

water in pan

21. Season with salt to taste and stir.

salt being added

22. Cover the pan with a lid and cook gravy on a medium heat to simmer. Check from time to time and add more water if necessary.

pan covered with glass lid to cook vegetables

23. The veggies should be cooked well and still hold their shape. Don’t let them get too soft as they will become mushy. Alternatively, you can cook the veggies in a pressure cooker for 1 or 2 whistles and add 1 to 1.25 cups of water.

cooked vegetables in a black spoon

Make Veg Kadai

24. Then add the ground kadai masala and reserve 1 teaspoon to garnish for later. Mix very well.

kadai masala added to vegetables

25. Add the sauteed bell peppers and onions.

sautéed bell peppers and onions added to veg kadai

26. Mix and stir again very well.

stirred and mixed vegetable kadai gravy

27. Simmer for 5 to 6 minutes. If the kadai vegetable gravy looks dry or too thick, then add some water to loosen it. You can also add some paneer to the gravy.

simmer vegetable kadai

28. Then add 3 tablespoons of light cream (or low fat cream or cooking cream) to add body and thicken the gravy. If using heavy cream or whipping cream, add 1.5 tablespoons.

cream added to vegetable kadai

29. Stir and mix the cream with the rest of the gravy. Switch off the heat and then taste the gravy. Add more salt if needed.

stirred vegetable kadai

30. Finally, add 2 to 3 tablespoons of chopped coriander leaves and stir again.

chopped coriander leaves added to veg kadai

31. Serve Veg Kadai hot. Garnish with chopped coriander, ginger julienne. Then sprinkle with the kadai masala that was set aside.

Kadai vegetable curry can be served with rumali roti, naan, chapati, paratha, steamed rice, jeera rice or ghee rice.

kadai vegetable in a metal kadai with a sprig of coriander and three red bell pepper slices as garnish

Expert Tips

  • Kadai Masala: It is important to roast the ingredients before grinding to get the best results. Grind the ingredients and scrape down the sides until you get a fine powder like texture. This will prevent coarse pieces of masala being cooked in the gravy.
  • Bell peppers: These delicious veggies are a key ingredient in this dish so don’t skip them. The fresher the peppers the better. Go for bell peppers that are bright, vibrant and firm. Avoid bell peppers that are bruised and dull. Feel free to add red, yellow and green bell peppers to this dish. Do not overcook the bell peppers as they should still have some bite for this recipe.
  • Substitutions: Cashews are added to the masala to give it a delicious nutty flavor and also to thicken the gravy. However, you can use 6 to 7 almonds or ½ tablespoon of melon seeds (magaz) instead if you prefer the taste or don’t have any cashews. Be aware that adding almonds or melon seeds will alter the taste of the gravy as both ingredients have their own unique flavor and taste.
  • Vegetables: Carrots, potatoes and peas were added to the gravy. However, feel free to add any other vegetables like cauliflower, broccoli, baby corn and more. Make sure that you do not overcook the vegetables as you don’t want them to get too soft and lose taste.
  • Vegan substitutes: This tasty dish can also be veganized. To make this dish vegan swap the dairy cream with coconut cream instead and this will thicken the gravy. If you are adding paneer swap it with tofu instead.


Can milk be used instead of cream?

Yes, you can certainly use milk instead of cream. Use whole milk or plant-based milk for a vegan option. Make sure you stir the milk with the gravy and make sure that it is well-combined.

Can this whole gravy be done in a pressure cooker?

Yes, this gravy is great because it can be made in a pot, pan or pressure cooker. pressure cook for 1 to 2 whistles. The results are just as delicious.

Can I add butter instead of cream?

Unfortunately not. Butter will not have the same effect as cream. Butter will add fat to the gravy but it will not thicken the sauce. But instead of oil you can add butter.

More Tasty Mix Vegetable Inspirations

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overhead closeup shot of veg kadai in a metal kadai

Veg Kadai Recipe

This delicious, vibrant Veg Kadai gravy is filled with rich flavors, aromatic spices and vegetables. Made in a kadai (Indian wok) this dish has a medley of onions, tomatoes, bell peppers and various assorted veggies together with spices and cream for a finger-licking restaurant style gravy!
4.81 from 47 votes
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Cuisine North Indian, Punjabi
Course Main Course
Diet Gluten Free, Vegetarian
Difficulty Level Moderate
Servings 4


For kadai masala

  • 1 tablespoon coriander seeds
  • ½ teaspoon cumin seeds
  • 2 cloves
  • 2 green cardamoms
  • ½ inch cinnamon
  • 3 to 4 dry kashmiri red chilies – broken and seeds removed
  • 1 teaspoon kasuri methi (dry fenugreek leaves)
  • 8 to 9 cashews – whole and not halved
  • 4 to 5 black peppercorns


  • 100 grams carrots or ½ cup carrots cut in batons
  • 100 grams potatoes or ½ cup potatoes cut in batons
  • cup green peas – fresh or frozen
  • 100 grams bell pepper or 1 medium-sized or ½ cup sliced bell pepper (capsicum), any colored variety
  • cup sliced onions
  • 1 tablespoon oil – for sautéing bell peppers and onions

Other ingredients

  • 2 tablespoons oil
  • ¼ cup chopped onions
  • 1 teaspoon Ginger-Garlic 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
  • ¼ teaspoon red chili powder or cayenne pepper
  • 1.5 to 2 cups water or as required
  • salt as required
  • 3 tablespoon light cream or cooking cream (low fat) or 1.5 tablespoons heavy or whipping cream
  • 2 to 3 tablespoon chopped coriander leaves
  • 1 inch ginger – julienne for garnish, optiona


making kadai masala

  • Heat a small frying pan. Keep heat to a low and add the following spices – coriander seeds, cumin seeds, cloves, green cardamoms, cinnamon, dry kashmiri red chilies, kasuri methi, cashews and black peppercorns.
  • Stir often and roast on a low heat until the spices become fragrant. No need to brown the spices. Set aside.
  • When the ingredients cool at room temperature, add all of the roasted ingredients in a mixer-grinder or spice grinder.
  • Grind to a fine powder. Remove the kadai masala in a bowl and keep aside.

Preparing vegetables

  • Blend tomatoes and make a smooth puree in the same mixer-grinder if its big enough or in another blender or mixer. No need to blanch tomatoes before pureeing. Set aside.
  • In a pan heat 1 tablespoon oil and add the sliced onions and sliced bell pepper. Use any colored bell pepper.
  • Stir very well and saute the onions and bell pepper on a low to medium heat.
  • Saute till the bell peppers are half cooked. Some crunch is desirable.
  • Remove the sauteed onions and bell peppers aside. Chop the potatoes and carrots in 2 inches batons and keep them aside too.

Making veg kadai

  • In the same pan, then heat 2 tablespoons oil. Add ginger-garlic paste. Stir and sauté for some seconds on low until the raw aroma of ginger-garlic goes away.
  • Next add finely chopped onions.
  • Stir and saute the onions on medium-low to medium heat until they become light golden.
  • Add the prepared tomato puree. If using ready tomato puree, then add ⅔ cup tomato puree.
  • Add turmeric powder and red chili powder or cayenne pepper. Stir to combine.
  • Sauté the masala stirring often on low to medium-low heat till the tomato puree cooks, the masala thickens and you see oil releasing from the sides.
  • Then add the potato, carrot batons together with the green peas.
  • Stir and saute for a minute.
  • Add 1.5 to 2 cups water or as needed. Season with salt according to taste. Stir well.
  • Cover the pan. On a medium heat simmer and cook the veggies. Check from time to time and if required, add more water.
  • The veggies need to be cooked well yet still retain shape. They should not become too soft.
  • Then add the ground kadai masala reserving 1 teaspoon of it for garnish. Stir very well.
  • Add the sautéed bell peppers and onions. Mix and stir again.
  • Simmer for 5 to 6 minutes on low to medium-low heat. If the kadai vegetable gravy looks dry, then add some water.
  • Then add 3 tablespoons of light cream or low-fat cream or 1.5 tablespoons of heavy or whipping cream.
  • Stir and mix the cream with the rest of the gravy. Switch off the heat.
  • Lastly add chopped coriander leaves. Stir again very well.
  • Serve veg kadai gravy hot garnished with some chopped coriander, ginger julienne and sprinkled with the reserved kadai masala. 
  • Accompaniments for veg kadai are tandoori roti, naan, chapati, paratha, bread. Also goes well with steamed rice, jeera rice or saffron rice.


2 tablespoons cream – 1 tablespoon 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 light pinch of fenugreek seed powder
Vegan substitutes:
Dairy cream – coconut cream
Paneer – tofu
Recipe Notes:
  1. Add almonds or melon seeds in place of cashews. But note that either will give a unique, different flavor and taste to the gravy.
  2. Omit kasuri methi, if you do not have them or add a light pinch of fenugreek powder.
  3. Feel free to add your choice of vegetables. Keep in mind the cooking time of various vegetables that you want to add. Add veggies which cook longer first and when they are par-cooked, add the vegetables which take shorter time to cook. 
  4. Use any colored bell peppers or opt to add a mix of all colored varieties. 
  5. Kashmiri red chilies, do not make the dish spicy, but give it a vibrant orange color. For a spicy taste, use dry red chillies that are medium-hot in combination with kashmiri red chilies.

Nutrition Info (Approximate values)

Nutrition Facts
Veg Kadai Recipe
Amount Per Serving
Calories 222 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g13%
Cholesterol 7mg2%
Sodium 620mg27%
Potassium 591mg17%
Carbohydrates 20g7%
Fiber 5g21%
Sugar 7g8%
Protein 4g8%
Vitamin A 6015IU120%
Vitamin C 103.3mg125%
Calcium 50mg5%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.

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This Veg Kadai recipe post from the blog archives first published in April 2015 has been republished and updated on 31 August 2021.

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Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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  1. 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
    Kirthana4 stars

    1. 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.

  2. 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

  3. 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????????5 stars

  4. 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 Vishwas5 stars

    1. Welcome Supriya & Vishwas. Glad to know this. Do try some more recipes.

  5. 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 !

    1. thanks a lot vrindha for sharing the variations and also the feedback on veg kadai gravy recipe.

  6. 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’m4 stars

  7. Made this dish yesterday. Turned out very delicious.
    My family Freaked on it . Thanks a lot.

  8. 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.5 stars

    1. 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.

  9. 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.5 stars

    1. thanks sruthi for positive views, glad your folks liked the vegetable kadai recipe. you are always welcome πŸ™‚

  10. 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.

    1. welcome always soumya glad to know our food blog could help you. thankyou for your kind and positive words πŸ™‚

  11. 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….

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

    1. welcome radha and thankyou for your kind words πŸ™‚ glad you liked the vegeetable kadai gravy recipe.

  13. Hello …your recipes are real good…I tried out this recipe and it turned out real good….

  14. Tnx for d recepies’s very interesting and step by step process helps me a lot.plz share more veg recepies which will help me to cook better5 stars

    1. pleased to know this preety thankyou for your honest and positive words πŸ™‚

  15. Shall i use all three ingrediants cashews magaz and almond for the kadhi masala…..

    1. no need to use all three ingredients together. either use cashews or almonds or almonds+magaz.

    1. 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.

  16. 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.

    1. pleased to know this nithya πŸ™‚ thankyou for your kind and encouraging words. god bless you.

  17. 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

    1. pleased to know this thankyou rashmi for your honest and positive words. glad your family liked the vegetable kadai πŸ™‚

  18. 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….5 stars

  19. 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

    1. surely would keep posting more recipes glad your baby liked the vegetable kadai gravy recipe πŸ™‚ you are always welcome

  20. 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

    1. quite pleased to know this komal thankyou so much for your kind and positive words πŸ™‚

  21. Thank u Dassana for saving our money as we hav stopped to go to restaurants πŸ˜‰ 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…3 stars

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

  22. 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…:)4 stars

  23. 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.5 stars

  24. 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 subzi5 stars

  25. 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.5 stars

  26. 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.5 stars

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

    1. kartika, the curry will be very strongly flavor and might not taste good.

  27. 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.

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

  28. This recipe is excellent dassana….thank you so much ….my family loved it

  29. I tried some of ur recipes… Turned out well.. Thanks for posting good recipes and making it so simple to understand..4 stars

  30. 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

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

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

      1. 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 πŸ™‚

        1. 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.

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

  32. 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 πŸ™‚

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

  33. 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
    Marina5 stars

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

  34. 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.

    1. 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.

  35. 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.

    1. 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.

  36. Awesome recipe! Made it with addition of baby corn and cauliflower! Too good! Thank you.4 stars

  37. Hi!! I m falling in love with your blog. Thanks for an awesome blog where we can find 100% authentic Indian recipes. The step by step demonstration makes cooking so easy. Hat’s-off to you for your hard work and efforts πŸ™‚ πŸ™‚5 stars

    1. thanks kritika for your kind words and appreciation. glad to read your positive feedback.

  38. Hi,

    ur blog is too good for refering all the veg dishes . i am a pure vegeterian and i am happy to find something like this. i tried lot of recipes from ur blog they came out really well.the photos in ur blog are awesome. thanks for sharing the recipes.

    deepthi.5 stars

    1. welcome deepthi. glad to know this. thanks for sharing your positive feedback on recipes and food photography.

  39. Great recipe! Husband loveddd it and he’s not a big veggie eater. All the recipes on your website are really tasty. Thank you!!5 stars

  40. Hi Dassana, I tried out your veg kadai gravy recipe and it was very delicious everybody liked the dish. Thanks for sharing this. Pls let me know if you also have a site for Non-Veg recipes. Once again thanks. God bless you.3 stars

    1. welcome emy. thanks for sharing your positive feedback and for your prayers. i don’t have any other site.

      1. Hi Dassana, Thanks for your prompt reply. The rating for this recipe should be 5 n not 3 stars as shown in my comment. Sorry for that.1 star

        1. welcome emy. its not your fault. sometimes the rating plugin does not work properly and many readers end up giving lower ratings. i appreciate your concern and feedback.

  41. wowww….!!

    Another one delicious recipie..its nice to prepare as my favorite one πŸ˜‰
    Just I want to ask you one thing that shall we add onions in tomato puree except adding finely chopped onions?
    Thanks for the recipie πŸ™‚5 stars

    1. thanks arti. yes you can blend both the onions and tomatoes together to a smooth paste.

  42. if there is a site which i refer to for vegetarian dishes , it is yours Dasanna.
    The recipes that i make with your help are absolute gems

    Even i have a collecton of vast recipes collected by my Amma which i intend to publish as i believe in the phrase knowledge is for sharing.

    And yes , i would also like to thank you for giving the step by step method on how to start a food blog.

    I just have one doubt. Do you type out all the recipes one by one or is there an alternate way to do it.

    Once again congrats on a beautiful blog and God bless

      1. Hi yar…. so nice blog…. I need an alternative for cream?? s coconut paste work in this kadai gravy? Didn’t have cream available at home.

        1. thanks amirtha. you can use coconut cream or coconut milk. but the taste will change.