veg kadai
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4.7 from 40 votes

Veg Kadai

Restaurant style punjabi kadai vegetable curry.
Prep Time30 mins
Cook Time50 mins
Total Time1 hr 20 mins
Course: main course
Cuisine: north indian, punjabi
Servings: 4
Calories: 222kcal
Author: Dassana Amit

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

Calories: 222kcal | Carbohydrates: 20g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 620mg | Potassium: 591mg | Fiber: 5g | Sugar: 7g | Vitamin A: 6015IU | Vitamin C: 103.3mg | Calcium: 50mg | Iron: 2.5mg