Kadai Vegetable Subzi – Restaurant Style

Kadai vegetables

Here’s an easy, healthy, flavorful and delicious vegetarian side-dish prepared using mixed vegetables and freshly ground spices. It goes well with chapthi, pulao and paratha. Hope you’ll enjoy this as much as did.

Kadai Vegetables Recipe

Ingredients (Serves 5)

1. Oil – 2.5 tbsp

2. Onion – 1/2 cup, finely chopped

    Ginger-garlic paste – 1 tsp heaped

    Turmeric powder – 1/2 tsp

    Green chilly – 1, slit

3. Tomato – 2 medium-large, roughly chopped and ground in a mixie

     Sugar – 1 pinch

4. Onion – 1/2 cup, cubed

    Bell pepper/ capsicum (red, yellow and green, if available) – 3/4 cup

5. Hot water – 1/4 cup

6. Carrot – 1 medium-large, cut into 1 inch pieces

    Green beans – 6 – 8, cut into 1 inch pieces

    Potato – 1 medium, cut into 1 inch pieces

7. Paneer – 1/4 cup, cubed

8. Salt – To taste

9. Cilantro – 1/4 cup, to garnish

For the Kadai Masala (To dry roast and coarsely grind)

10. Dried red chilies – 6

      Coriander seeds – 1 tbsp

      Whole pepper corns – 1/2 tsp

      Cardamom – 2, cloves – 4, cinnamon stick – 1/2 inch

      Cumin seeds – 3/4 tsp

      Kasoori methi – 1/2 – 3/4 tsp

In a small pan, dry roast dried red chilies, coriander seeds, whole pepper corns, cardamom, cloves and cinnamon stick for 1 – 2 minutes at medium-low heat. Add cumin seeds, kasoori methi and stir for 30 seconds. Switch off and set aside to cool. Grind to a coarse powder and set aside. We need only 1 – 1.5 tsp of this masala powder. You can store the remaining in an air-tight container.

Method

1. Boil or steam carrot, green beans and potato pieces for 5 – 6 minutes. Add cauliflower pieces and continue to cook until the vegetables are almost done. Set aside.

2. Heat 2.5 tbsp oil in a kadai / any heavy-bottomed vessel. Add finely chopped onion and little salt. Saute until transparent. Add ginger-garlic paste, slit green chilly and continue to saute until onion starts to change color. Add turmeric powder and 1 – 1.5 tsp kadai masala. Mix well and add ground tomatoes. Add salt, to taste and cook covered for a few minutes until oil separates. Add cubed onion and bell pepper. Mix well and cook for a minute. Add 1/4 cup hot water. Cover and cook for a couple of minutes. Next add the cooked vegetables. Cover and cook for a coupleof minutes. Add paneer pieces and again cook for a minute. Switch off the stove. Sprinkle a fat pinch of kadai masala, 1/4 cup chopped cilantro and serve hot with chapathis.

DSC_0537

Kadai Vegetable Subzi

Kadai vegetables1

Adapted from Vahrevah.com

Print Friendly, PDF & Email

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

View all posts

5 comments

Your email address will not be published. Required fields are marked *

Subscribe on YouTube


About Maya

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

Kerala Sadya Recipes

Every Recipe Since 2010