Kadai Vegetable: Rich Spices, Creamy Texture and Vibrant Veggies

wellhealthorganic.com Kadai Vegetable: Indulge in the enticing flavors of Veg Kadai gravy, a dish bursting with aromatic spices, lush vegetables, and a creamy texture. Cooked in a traditional Indian wok known as a kadai, this recipe combines a symphony of onions, tomatoes, bell peppers, and assorted veggies, harmonized with a blend of spices and cream to create a tantalizing restaurant-style gravy.

Kadai Vegetable

• Preparation Time: 30 minutes
• Cooking Time: 30 minutes
• Total Time: 1 hour
• Cuisine: North Indian, Punjabi
• Course: Main Course
• Diet: Gluten Free, Vegetarian
• Difficulty Level: Moderate

Ingredients:

For Kadai Masala:

1. 1 tablespoon coriander seeds
2. ½ teaspoon cumin seeds
3. 2 cloves
4. 2 green cardamoms
5. ½ inch cinnamon
6. 3 to 4 dry Kashmiri red chilies – broken, seeds removed
7. 1 teaspoon kasuri methi (dry fenugreek leaves)
8. 8 to 9 cashews
9. 4 to 5 black peppercorns

Vegetables:

1. 100 grams carrots or ½ cup carrots cut into batons
2. 100 grams potatoes or ½ cup potatoes cut into batons
3. ⅔ cup green peas 
4. 100 grams bell pepper 
5. ⅓ cup sliced onions
6. 1 tablespoon oil – for sautéing bell peppers and onions

Other Ingredients:

1. 2 tablespoons oil
2. ¼ cup chopped onions
3. 1 teaspoon Ginger Garlic Paste or ½ inch ginger and 3 to 4 garlic cloves – crushed to a paste
4. 200 grams tomatoes or 3 medium tomatoes pureed – about ⅔ cup tomato puree
5. ¼ teaspoon turmeric powder
6. ¼ teaspoon red chili powder
7. 1.5 to 2 cups water or as required
8. Salt to taste
9. 3 tablespoons light cream or cooking cream (low fat) or 1.5 tablespoons heavy or whipping cream
10. 2 to 3 tablespoons chopped coriander leaves
11. 1 inch ginger – julienned for garnish (optional)

Also Read: Strawberry Milkshake

Instructions:

Making Kadai Masala:

1. Heat a small frying pan over low heat. Add coriander seeds, cumin seeds, cloves, green cardamoms, cinnamon, dry Kashmiri red chilies, kasuri methi, cashews, and black peppercorns.
2. Roast the spices until fragrant, stirring often. Avoid browning.
3. Once cooled, grind the roasted spices into a fine powder. Set aside.

Preparing Vegetables:

1. Blend tomatoes to make a smooth puree. Set aside.
2. In a pan, heat 1 tablespoon oil and sauté sliced onions and bell peppers until half cooked.
3. Remove the sautéed onions and bell peppers. Chop potatoes and carrots into batons.

Making Veg Kadai:

1. In the same pan, heat 2 tablespoons oil. Add ginger-garlic paste and sauté until the raw aroma fades.
2. Add chopped onions and sauté until golden.
3. Stir in tomato puree, turmeric powder, and red chili powder. Sauté until the masala thickens.
4. Add potato, carrot batons, and green peas. Sauté briefly.
5. Pour in water, season with salt, and simmer until vegetables are cooked yet firm.
6. Stir in the ground kadai masala, reserving some for garnish. Add sautéed bell peppers and onions. Simmer for 5 to 6 minutes.
7. Add cream, stir, and remove from heat. Garnish with chopped coriander leaves.
8. Serve hot, garnished with chopped coriander and optional ginger julienne.
9. Accompaniments: Tandoori roti, naan, chapati, paratha, bread, steamed rice, jeera rice, or saffron rice.

Also Read: Veg Kofta

Notes:

• Substitute cream with milk powder or dairy whitener.
• Use almonds or melon seeds instead of cashews.
• Adjust spice level by varying the type of red chilies used.
• Vegan substitutes include coconut cream instead of dairy cream and tofu instead of paneer.
• Customize with preferred vegetables, considering their cooking times.
• Use a mix of colored bell peppers for visual appeal.
• Kashmiri red chilies add color without excessive spiciness. Adjust according to taste preference.