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Veg Kadai Recipe

Time and servings

Nutrition

Per servings.

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About

The Classical Veg Kadai recipe combines basic seasonal vegetables with a flavorful and fragrant sauce. The basic vegetable ingredients used in this sabzi make an ordinary dish that ranks among the highest-rated Indian curries. The kadai masala develops its strong aroma when the bold spices are roasted in hot cooking oil. Every spoonful of food brings people closer to the comforting experience of a traditional dhaba. People traditionally eat this curry with tandoori roti or chapati to complete their meal. The dish goes beyond the standard pairing with flatbreads. The dish makes an outstanding side when served with plain rice or jeera rice. The colourful assortment of vegetables creates an attractive appearance for the dish while providing essential nutrients. The spices create a coating around each vegetable, which results in an appealing texture that maintains its fresh appearance. People prefer to order paneer and meat-based kadai sabzi dishes, which are popular menu items in restaurants and for home dining. The vegetable kadai recipe offers a distinct culinary experience by using a variety of vegetables to create a tasty base. The combination of capsicum, carrots, beans, and peas increases the plate’s nutritional value through its fibre content. The recipe allows you to express your creativity by adding paneer or mushroom or cooked meat to the dish. The homemade kadai masala powder from our kitchen serves multiple functions, enhancing the flavour of our food. The spice blend transforms any curry into an exceptional dish by creating powerful aromatic effects. The gravy reaches its thickest point while it picks up flavours from the roasted spices. The North Indian cooking tradition comes to life in veg kadai sabzi, a traditional North Indian dish. Fun Fact:
The word kadai refers to the thick, round Indian wok used traditionally to cook this curry, which helps intensify the flavour through even heat distribution.

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Ingredients

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For kadai masala:

  • 2 tbsp coriander seeds
  • 1 tbsp cumin
  • 1 tsp pepper
  • 5 dried red chilli

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For sabji:

  • 2 tbsp oil
  • 1 tbsp ghee
  • 1 tsp cumin
  • pinch hing
  • 1 inch ginger (grated)
  • 5 cloves garlic (finely chopped)
  • 2 onion (finely chopped)
  • ½ tsp turmeric
  • 1 tsp chilli powder
  • 2 tsp kadai masala (prepared)
  • 1½ cup tomato puree
  • ½ cup water
  • ½ tsp sugar
  • 2 tbsp coriander (chopped)
  • 2 tbsp kasuri methi (crushed)

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For stir frying:

  • 2 tbsp oil
  • 1 potato (chopped)
  • 1 caarrot (chopped)
  • 3 tbsp peas
  • 5 beans (chopped)
  • ½ capsicum (cubed)
  • ½ onion (petals)
  • 1 tomato (cubed)
  • 2 tbsp corn
  • 20 cubes paneer
  • 1 tsp salt

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Instructions

  1. Firstly, to prepare the kadai masala, in a pan, take 2 tbsp coriander seeds, 1 tbsp cumin, 1 tsp pepper and 5 dried red chilli.
  2. Roast on a low flame till the spices turn aromatic.
  3. Cool completely, and grind to a coarse powder. Kadai masala is ready. Keep aside.
  4. In a large kadai, heat 2 tbsp oil and 1 tbsp ghee.
  5. Add 1 tsp cumin and a pinch of hing.
  6. Also, add 1 inch of ginger, 5 cloves of garlic and 2 onions.
  7. Sauté till the onions turn golden brown.
  8. Keeping the flame on low, add ½ tsp turmeric, 1 tsp chilli powder, 2 tsp prepared kadai masala.
  9. Sauté till the spices turn aromatic.
  10. Now add 1½ cups of tomato puree and cook until the oil separates.
  11. In another pan, heat 2 tbsp oil. Add 1 potato and 1 carrot. Saute well.
  12. Also, add 3 tbsp peas, 5 beans, ½ capsicum, ½ onion, 1 tomato, 2 tbsp corn, 20 cubes paneer and 1 tsp salt.
  13. Stir-fry till the vegetables are almost cooked.
  14. Transfer the roasted vegetables into the sabji base.
  15. Add ½ cup water and ½ tsp sugar.
  16. Mix well, ensuring the gravy is semi-thick.
  17. Simmer for 5 minutes, or until the flavours are well absorbed.
  18. Add in 2 tbsp coriander, 2 tbsp kasuri methi and mix well.
  19. Finally, enjoy Mix Veg Kadai Recipe with roti.

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Step-by-step

1
Firstly, to prepare the kadai masala, in a pan, take 2 tbsp coriander seeds, 1 tbsp cumin, 1 tsp pepper and 5 dried red chilli.
2
Roast on a low flame till the spices turn aromatic.
3
Cool completely, and grind to a coarse powder. Kadai masala is ready. Keep aside.
4
In a large kadai, heat 2 tbsp oil and 1 tbsp ghee.
5
Add 1 tsp cumin and a pinch of hing.
6
Also, add 1 inch of ginger, 5 cloves of garlic and 2 onions.
7
Sauté till the onions turn golden brown.
8
Keeping the flame on low, add ½ tsp turmeric, 1 tsp chilli powder, 2 tsp prepared kadai masala.
9
Sauté till the spices turn aromatic.
10
Now add 1½ cups of tomato puree and cook until the oil separates.
11
In another pan, heat 2 tbsp oil. Add 1 potato and 1 carrot. Saute well.
12
Also, add 3 tbsp peas, 5 beans, ½ capsicum, ½ onion, 1 tomato, 2 tbsp corn, 20 cubes paneer and 1 tsp salt.
13
Stir-fry till the vegetables are almost cooked.
14
Transfer the roasted vegetables into the sabji base.
15
Add ½ cup water and ½ tsp sugar.
16
Mix well, ensuring the gravy is semi-thick.
17
Simmer for 5 minutes, or until the flavours are well absorbed.
18
Add in 2 tbsp coriander, 2 tbsp kasuri methi and mix well.
19
Finally, enjoy Mix Veg Kadai Recipe with roti.Kadai Vegetable Sabzi

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Video

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Tips

These pointers help you achieve bold dhaba-style flavour with vibrant vegetables and rich masala.
  1. Roast the Spices: Dry roast coriander seeds, cumin, and dried red chilli, then grind them to prepare an aromatic homemade kadai masala.
  2. Vegetable Cooking: Sauté the chopped vegetables quickly so they stay slightly crisp and retain their colour.
  3. Gravy Base: Cook the onion and tomato mixture patiently until the oil releases, building a deep, flavorful gravy.
  4. Capsicum Addition: Stir in capsicum towards the final stage to maintain crunch and freshness in the sabzi.
  5. Topping: Crush and sprinkle dried fenugreek leaves at the end to enhance the authentic dhaba aroma.

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FAQ

Use freshly roasted homemade kadai masala and cook the gravy until the oil releases its aroma for a bold flavour.
Sauté vegetables on high heat and add capsicum towards the end to retain texture.
Cook the onion tomato base patiently, use less water, and simmer until the masala turns glossy.
Add paneer or mushrooms after the gravy has cooked well, and simmer briefly so they absorb flavour.
Store it in the refrigerator for up to 2 days, then reheat on low heat and adjust the consistency with a little water.

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Notes

  • Firstly, add your choice of vegetables to make it colourful and nutritious.
  • Also, make sure to coarsely grind the kadai masala to have flavours intact.
  • Additionally, you can also add cream to make the sabji rich.
  • Finally, Mix Veg Kadai Recipe tastes great when prepared dry.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/veg-kadai-recipe-kadai-vegetable-recipe/