Vegetable Kadhai

veg Kadhai
Roti Sabzi is what I most commonly cook for our lunches.  My favorites are curries with a variety of mixed vegetables.  Kadhai Vegetables is one such colorful medley of different veggies.

Green/French Beans/Farasbi - 1/2 cup
Carrots/Gajar - 1/2 cup
Green Peas/Matar - 1/2 cup
Lima Beans (Frozen) - 1/2 cup (optional)
Bell Pepper/Capsicum - about 1/2 cup
Potato/Aloo - 1 small
Grated Coconut (fresh or frozen) - about 1/4 cup
Coriander/Cilantro Leaves - few sprigs
Bay Leaf/Tejpata/Tamalpatra - 1
Onion - 1 small
Tomato - 1 big
Ginger Garlic Paste - 2 tsp
Coriander/Dhaniya Powder - 1/2 tsp
Cumin/Jeera Powder - 1/2 tsp
Garam Masala or any spice mix - 1/2 tsp
Chat Masala or Aamchur - 1/2 tsp
Dry Red Chillies - 5

How to cook Veg Kadhai:
  • Medium chop green beans, carrots, bell pepper and potato.  I used half yellow bell pepper for this recipe.  You can use cauliflower, broccoli too.  I used about 4 cups of veggies.  Finely chop onions and cilantro.
  • Steam green beans, carrots, potato, green peas and lima beans with little salt in a pressure cooker.  Add a little water to the veggies only if required.  Do not let the veggies overcook.
  • Puree roughly diced tomatoes, coconut and dry red chillies (or red chilli powder) to a smooth paste.  Add little water if required.  I have used coconut to thicken the gravy.  You can use nuts like cashews, almonds or heavy cream/malai to thicken the gravy.
  • Heat about 2 tsp oil in a kadhai/wok.  Add bay leaf and after few seconds add onions, ginger garlic paste and little salt.  Saute until onions soften.  Add diced bell pepper, coriander powder and cumin powder.  Saute for a minute or two.
  • Lastly, add the steamed veggies, tomato coconut paste, chat masala  and garam masala.  Cook it covered and bring it to a boil.
Garnish with cilantro and serve Vegetable Kadhai with roti, naan or paratha.


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