Veg Kadai

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Ingredients-

For the gravy--
  • 1 Medium Sized Potato
  • 1 Carrot
  • 1/2 Cup Cauliflower Florets
  • 6-7 Green Beans
  • 1 Small Capsicum (Green Bell Pepper)
  • 1 Medium Sized Onion
  • 2 Large Tomatoes
  • 4 Cloves of Garlic
  • ~1 Inch Piece of Ginger
  • 1/4 Cup Coriander Leaves
  • 1/2 Teaspoon Turmeric Powder (Haldi)
  • 1 Teaspoon Salt, or to taste
  • 1/2 Teaspoon Sugar
  • 1/2 Teaspoon Kasuri Methi (Dried Fenugreek Leaves)
  • 2 Tablespoons Oil

Spices for kadai masala

  • 1 Tablespoon Coriander Seeds (Dhania)
  • 1 Teaspoon Sesame Seeds (Til)
  • 1 Teaspoon Cumin Seeds (Jeera)
  • 2 Cardamom Pods (Elaichi)
  • 1 Inch Piece of Cinnamon Stick (Dalchini)
  • 6 Dried Red Chillies

Step By Step--

  • 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.


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