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.