100gramsbell pepperor 1 medium sized or ½ cup sliced bell pepper (capsicum)
1tablespoonoilfor sauteing bell peppers and onions
for kadai vegetable gravy
1teaspoonginger garlic pasteor ½ inch ginger and 3 to 4 garlic - crushed to a paste in mortar-pestle
200gramstomatoesor 3 medium tomatoes pureed - about ⅔ cup tomato puree
¼teaspoonred chili powder
1.5 to 2cupswater
3tablespoonlow fat creamor whipping cream
2 to 3tablespoonchopped coriander leaves for garnish
½inchginger- julienne for garnish (optional)
salt as required
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.
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.
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 powderVegan substitutes: Dairy cream - coconut cream Paneer - tofu