To prepare the kadai masala add coriander seeds (dhania), sesame seeds (til), cumin seeds (jeera), cardamom (elaichi), cinnamon stick (dalchini) and dried red chillies to a pan.
Roast the whole spices at low-medium heat for 5 mins. The coriander seeds will start to change color slightly and give off a strong aroma.
Transfer the roasted spices to a grinder or mortar & pestle and grind them into powder. Set this spice powder aside.
Heat oil in a kadai or wok and add diced potatoes and carrots to the it. Fry them for 3-4 minutes on medium heat.
Then add chopped green beans and cauliflower florets to the kadai. Cook for another 2-3 minutes.
Add chopped capsicum. Capsicum takes the least amount of time to cook so it's added in the end.
Add the dry spice powder prepared earlier to the vegetables.
Roast the vegetables along with the spices for 2-3 minutes. Then remove the vegetables from the heat and set them aside on a plate.
Next to prepare the gravy, heat some more oil in the same kadai. Add finely chopped or pureed onions along with ginger garlic paste.
Roast the onions for 6-7 minutes on medium heat till they start turning golden brown.
Then add pureed tomatoes to the kadai.
Also add some salt and turmeric powder (haldi) to the gravy.
Fry till the tomatoes are completely cooked and the gravy starts leaving oil on the sides.
Add 1 cup of water to the gravy.
Then add some sugar and mix well. This balances out the flavor of the gravy, but you can skip it if you want.
Bring the gravy to a boil. You can also add some cream or milk if you want at this stage.
Then add the fried vegetables to the gravy and cook for 4-5 minutes as the gravy starts to thicken.
Add some crushed kasuri methi (dried fenugreek leaves) to the gravy. Mix and cook for a minute.
Add some chopped coriander leaves. Mix well.
Veg Kadai is ready. Serve it hot with roti, naan or rice.