Restaurant Style Kadai Vegetable SabjiVeg
Recreate restaurant-style Kadai Vegetable at home with this easy and flavorful recipe! This dish features a delightful blend of fresh, stir-fried vegetables like potatoes, carrots, beans, and cauliflower, simmered in a rich, aromatic tomato-based gravy infused with a special spice blend. Perfect as a main course, serve this colorful and appetizing curry hot with your choice of soft rotis, chapatis, or fragrant pulao for a wholesome and satisfying vegetarian meal.
Ingredients
Vegetables:
1 cup Potato
1 cup Beans
1 no. Carrot
1 cup Cauliflower
1 cup Green Peas
1 no. Green Capsicum
Spices & Aromatics:
1 tsp Fennel Seeds
1 tsp Cumin Seeds
2 nos. Red Chilli
2 nos. Onion (finely chopped)
1 tsp Ginger-Garlic Paste
2 nos. Tomatoes (puréed)
1 tsp Turmeric Powder
2 tsp Kashmiri Red Chilli Powder
2 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Pepper Powder
1 tsp Raw Mango Powder
1 tsp Garam masala Powder (Hot Spices)
Other Essentials:
1 tsp Salt
2 tbsp Oil
1 cup Water
1 cup Fresh Cream
pinch Fenugreek Leaves (Methi)
For garnishing Coriander Leaves (chopped)
Instructions
Step 1— Roast the Vegetables
1
Heat 2-3 teaspoons of oil in a kadai over medium heat.
2
Add the potatoes, beans, carrot, cauliflower, and green peas.
3
Roast the vegetables for 5 minutes, then add a little salt.
4
Add the capsicum wedges last to ensure they aren't overcooked.
5
Once sautéed, remove the vegetables from the pan and set aside.
Step 2— Prepare the Base
1
In the same kadai, add 2 tablespoons of oil.
2
Add the fennel seeds, cumin seeds, and red chillies, and sauté briefly.
3
Add the finely chopped onions and cook until they turn golden brown.
4
Stir in the ginger garlic paste and cook until fragrant.
Step 3— Cook the Masala
1
Add the tomato puree and cook until the excess moisture has evaporated.
2
Reduce the flame to low and add the turmeric powder, Kashmiri red chilli powder, coriander powder, cumin powder, pepper powder, amchur powder, and salt.
3
Mix well to incorporate the spices with the onion-tomato mixture.
Step 4— Combine and Simmer
1
Add the previously sautéed vegetables back into the pan.
2
Toss them well until the gravy coats the vegetables evenly.
3
Pour in 1 cup of water, mix, cover the kadai with a lid, and cook for 5 minutes.
Step 5— Finishing Touches
1
Once the vegetables have absorbed the flavors, stir in the fresh cream, garam masala powder, and crushed kasuri methi leaves.
Step 6— Serve
1
Garnish the dish with freshly chopped coriander leaves and serve hot with your choice of Indian bread or flavored rice.
