Vegetable 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.

Ingredients:

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 Chilies - 5

Salt

Oil

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 chilies (or red chili 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. Sauté until onions soften. Add diced bell pepper, coriander powder and cumin powder. Sauté 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 Veg Kadhai with roti, naan or paratha.