Veg Kadai Recipe | Kadai Vegetable Sabzi
Veg kadai is a delicious Indian vegetarian dish comprising of a mixture of veggies in cooked in a gravy flavored with a special kadai masala.
Recipe Info
Nutrition
Calories: 162kcal | Carbohydrates: 21g | Protein: 4g | Fat: 8g
Ingredients For Veg Kadai Recipe | Kadai Vegetable Sabzi
For the gravy
- 1 Medium Sized Potato
- 1 Carrot (Gajar)
- 1/2 Cup Cauliflower Florets
- 6-7 Green Beans
- 1 Green Capsicum (Bell Pepper / Shimla Mirch)
- 1 Medium Sized Onion
- 2 Large Tomato
- 4 Garlic Cloves
- 1 Inch Piece of Ginger
- 1/4 Cup Coriander Leaves (Cilantro or Dhaniya)
- 1/2 Teaspoon Turmeric Powder (Haldi)
- 1 Teaspoon Salt or to taste
- 1/2 Teaspoon Sugar
- 1/2 Teaspoon Kasoori Methi (Dried Fenugreek Leaves)
- 2 Tablespoons Cooking Oil
Spices for kadai masala
- 1 Tablespoon Coriander Seeds (Sabut Dhaniya)
- 1 Teaspoon Sesame Seeds (Til)
- 1 Teaspoon Cumin Seeds (Jeera)
- 2 Green Cardamom (Hari Elaichi)
- 1 Inch Dalchini (Cinnamon Stick)
- 6 Whole Dried Red Chillies
Step By Step Instructions for Veg Kadai Recipe | Kadai Vegetable Sabzi
- 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.1 Tablespoon Coriander Seeds (Sabut Dhaniya), 1 Teaspoon Sesame Seeds (Til), 1 Teaspoon Cumin Seeds (Jeera), 2 Green Cardamom (Hari Elaichi), 1 Inch Dalchini (Cinnamon Stick), 6 Whole Dried Red Chillies
- 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.1 Medium Sized Potato, 1 Carrot (Gajar)
- Then add chopped green beans and cauliflower florets to the kadai. Cook for another 2-3 minutes.6-7 Green Beans, 1/2 Cup Cauliflower Florets
- Add chopped capsicum. Capsicum takes the least amount of time to cook so it's added in the end.1 Green Capsicum (Bell Pepper / Shimla Mirch)
- 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.1 Medium Sized Onion, 4 Garlic Cloves, 1 Inch Piece of Ginger, 2 Tablespoons Cooking Oil
- Roast the onions for 6-7 minutes on medium heat till they start turning golden brown.
- Then add pureed tomatoes to the kadai.2 Large Tomato
- Also add some salt and turmeric powder (haldi) to the gravy.1 Teaspoon Salt, 1/2 Teaspoon Turmeric Powder (Haldi)
- 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.1/2 Teaspoon Sugar
- 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.1/2 Teaspoon Kasoori Methi (Dried Fenugreek Leaves)
- Add some chopped coriander leaves. Mix well.1/4 Cup Coriander Leaves (Cilantro or Dhaniya)
- Veg Kadai is ready. Serve it hot with roti, naan or rice.
