Restaurant Style Kadai Vegetable SabjiVeg

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.

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.

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.

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.

1

Once the vegetables have absorbed the flavors, stir in the fresh cream, garam masala powder, and crushed kasuri methi leaves.

1

Garnish the dish with freshly chopped coriander leaves and serve hot with your choice of Indian bread or flavored rice.