veg kadai

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.

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veg kadai, kadai veg recipe, veg kadai recipe

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 other dishes.

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.

How to make veg kadai

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 (dry fenugreek leaves), 7 to 9 cashews and 4 to 5 black pepper.

spices for vegetable kadai recipe

2. Stir and roast till the spices become fragrant. No need to brown the spices.

spices for vegetable kadai recipe

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

masala for vegetable kadai recipe

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.

kadai masala for veg kadai recipe

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.

puree for vegetable kadai recipe

Preparing veggies

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.

bell pepper for veg kadai recipe

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

bell pepper for veg kadai recipe

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.

veggies for veg kadai recipe

9. Remove the sauteed onions and bell peppers aside. Chop the potatoes and carrots in batons and keep aside too.

vegetables for veg kadai recipe

Making veg kadai

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.

ginger for veg kadai recipe

11. Next add ¼ cup finely chopped onions.

onions for veg kadai recipe

12. Stir and saute the onions.

onions for veg kadai recipe

13. Saute till they become light golden.

sauteing onions for veg kadai recipe

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

puree for veg kadai recipe

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

turmeric for veg kadai recipe

16. Stir very well.

stir veg kadai masala

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

sauteing veg kadai masala

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

vegetables for veg kadai recipe

19. Stir and saute for a minute.

sauteing veg kadai masala

20. Add 1.5 to 2 cups water.

water for veg kadai recipe

21. Season with some salt. Stir.

salt for veg kadai recipe

22. Cover the pan. On a medium flame simmer and cook the veggies. Check at intervals and if required, add more water.

cooking vegetable kadai gravy recipe

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.

cooking vegetable kadai curry recipe

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

masala for vegetable kadai recipe gravy

25. Add the sauteed bell peppers and onions.

making vegetable kadai curry recipe

26. Mix and stir again very well.

stir to make vegetable kadai curry recipe

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.

simmer - making vegetable kadai recipe

28. Then add 3 tbsp cream. Use low fat or whipping cream.

cream for vegetable kadai recipe

29. Stir and mix the cream with the rest of the veg kadai gravy. Switch off the flame. Check the taste of gravy and add more salt if required.

stir - making vegetable kadai recipe

30. Lastly add 2 to 3 tbsp chopped coriander leaves. Stir again very well.

coriander for vegetable kadai recipe

31. Serve veg kadai hot garnished with some chopped coriander, ginger julienne and sprinkled with the reserved kadai masala. Accompaniments for kadai vegetable curry are rumali roti, naan, chapati, paratha, bread. Also goes well with steamed rice, jeera rice or ghee rice.

vegetable kadai gravy, vegetable kadai recipe, veg kadai recipe

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Veg Kadai

4.78 from 40 votes
Restaurant style Punjabi kadai vegetable curry.
veg kadai
Author:Dassana Amit
Prep Time:30 mins
Cook Time:50 mins
Total Time:1 hr 20 mins
Course:main course
Cuisine:north indian,punjabi
Servings (change the number to scale):4
(1 CUP = 250 ML)

Ingredients

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
  • 1 teaspoon kasuri methi (dry fenugreek leaves)
  • 8 to 9 whole cashews
  • 4 to 5 black peppers

veggies for veg kadai

  • 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)
  • 1/3 cup sliced onions
  • 1 tablespoon oil for sauteing bell peppers and onions

for kadai vegetable gravy

  • 2 tablespoon 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
  • 1.5 to 2 cups water
  • 3 tablespoon low fat cream or whipping cream
  • 2 to 3 tablespoon chopped coriander leaves for garnish
  • ½ inch ginger - julienne for garnish (optional)
  • salt as required

Instructions

making kadai masala

  • 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.
  • Stir and roast till the spices become fragrant. No need to brown the spices.
  • When the ingredients cool down, add all of them in a dry grinder or spice grinder.
  • Grind to a fine powder. Remove the kadai masala and keep aside.

preparing veggies

  • 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.
  • 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.
  • Stir very well and saute the onions and bell pepper on a low to medium flame.
  • 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 batons and keep aside too.

making veg kadai

  • 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.
  • Next add 1/4 cup finely chopped onions.
  • Stir and saute the onions till they become light golden.
  • Add the prepared tomato puree. If using ready tomato puree, then add 2/3 cup tomato puree.
  • Add 1/4 tsp turmeric powder and 1/4 tsp red chili powder. Stir very well.
  • Saute the masala till it thickens and you see oil releasing from the sides.
  • Then add the potato, carrot batons along with 2/3 cup peas.
  • Stir and saute for a minute.
  • Add 1.5 to 2 cups water. Season with some salt. Stir.
  • Cover the pan. On a medium flame simmer and cook the veggies. Check at intervals 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 tsp of it for garnish. Stir very well.
  • Add the sauteed bell peppers (capsicum) and onions.
  • Mix and stir again very well.
  • Simmer for 5 to 6 minutes. If the kadai vegetable gravy looks dry, then do add some water.
  • Then add 3 tbsp cream. Use low fat or whipping cream.
  • Stir and mix the cream with the rest of the gravy. Switch off the flame.
  • Lastly add 2 to 3 tbsp chopped coriander leaves. Stir again very well.
  • Serve veg kadai gravy hot garnished with some chopped coriander and sprinkled with the reserved kadai masala. 
  • Accompaniments for veg kadai are tandoori rotis, naan, chapati, paratha, bread. Also goes well with steamed rice, jeera rice or saffron rice.

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

Nutrition Info (approximate values)

Nutrition Facts
Veg Kadai
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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Dassana Amit

Dassana Amitnamaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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125 comments/reviews

  1. 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

  2. Thanks. Today I could learn making gravy..

    • welcome.

  3. 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

    • quite pleased to know this komal thankyou so much for your kind and positive words 🙂

  4. thanks a lot i tried it and was excellent .keep sharing more of such recipees4 stars

    • sure alka we would keep posting new recipes thankyou so much 🙂

  5. 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…3 stars

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

  6. 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

    • thanks priti for sharing your positive feedback and kind words.

  7. 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

    • welcome shilpa

  8. Thanks for such nice recipies. Can I add milk instead of cream?5 stars

    • welcome hina. yes you can add.

  9. 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

    • thanks sunita for sharing positive feedback and your variation.

  10. 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

    • thanks vidhi for sharing this positive feedback. glad to know this.

  11. 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

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

  12. It really enjoyed having it at dinner4 stars

    • mahasree, nice to know this.

  13. Dassana,
    what to do if kadai masala is added in excess

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

  14. Superb….made it today…my whole family loved it….:)

    • thanks nisha for sharing positive feedback.

  15. Thanx for good work done , simple,understandable ,resultFul

    • welcome rajesh

  16. 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.

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

    • thanks renuka

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

    • welcome tasneem

  19. 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.

  20. can this whole gravy be done in a pressure cooker?

    • 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.

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

    • thanks roshni. butter won’t do.

  22. 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.

  23. 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

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

  24. 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.

  25. 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.

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

    • thanks vaidehi for the positive feedback.

  27. 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 🙂 🙂5 stars

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

  28. i loved ur recipes…

    • thanks ritika

  29. 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

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

  30. 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

    • welcome sana. thanks for sharing positive feedback on recipes.

  31. 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

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

      • 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

        • 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.

  32. Nice
    Feel like trying once

  33. wowww….!!

    Another one delicious recipie..its nice to prepare as my favorite one 😉
    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 🙂5 stars

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

  34. 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

    • thanks lakshmi for your appreciation and prayers. nice to read your positive feedback. i agree with you that knowledge should be shared. i type and publish recipes one by one. do check this post on how to start a food blog – https://www.vegrecipesofindia.com/how-to-start-a-food-blog/

  35. Wowwwww.yummy very delicious…… Photo clicks are really excellent…

    • thanks sriranjani

      • 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.

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