Mixed Vegetable Kadai
Mixed Vegetable Kadai is a Punjabi restaurant-style mixed vegetable curry — onion-tomato gravy seasoned with freshly ground kadai masala (coriander seeds, cumin, dry red chilli, cardamom, cinnamon, cloves), enriched with butter and a swirl of cream. Vegetables include bell peppers, baby corn, cauliflower, peas, potato, carrot, and beans. Pairs perfectly with naan, lacha paratha, or jeera rice.
Ingredients
Main
- green beans — 0.25 cup (chopped)
- Cloves (Laung - Zanzibar Premium Grade) — 2 piece (ground)
- Butter — 2 tbsp (whole)
- Garlic — 3 piece (chopped)
- sugar — 0.25 tsp (whole)
- bay leaf — 1 piece (whole)
- salt (optional) (whole)
- Turmeric Powder — 0.5 tsp (ground)
- Ginger — 0.25 piece (chopped)
- Cauliflower — 0.25 cup (chopped)
- garam masala powder (optional) — 1 tsp (ground)
- green peas — 1 tbsp (chopped)
- Coriander Seeds — 0.5 tbsp (whole)
- Fresh Cream — 2 tbsp (whole)
- Carrot — 0.25 cup (chopped)
- green bell pepper — 2 piece (chopped)
- green chillies — 2 piece (chopped)
- Potato — 0.25 cup (chopped)
- cinnamon stick — 0.5 piece (ground)
- onion — 2 piece (chopped)
- Kasuri Methi — 1 tsp (ground)
- Tomato — 2 piece (chopped)
- Baby Corn — 0.25 cup (chopped)
- Cardamom — 2 piece (ground)
Tempering
- dry red chillies — 3 piece (whole)
- Cumin Seeds — 1 tsp (whole)
Method
- To begin making the Punjabi Mixed Vegetable Kadai Recipe, firstly clean, wash and cut all the vegetables and keep them aside.
- Dice onions, capsicums and keep them aside too.Heat 2 cups of water in a saucepan. when it starts boiling switch of the stove and add the vegetables in it.
- Let the vegetables sit for about 8-10 minutes to speed the cooking process.The next step is to make the onion tomato paste.
- Heat oil in a heavy bottomed pan and add the ingredients under 'to saute and grind' including tomatoes, onions, ginger, green chillies and garlic.
- Let it cook till the onions and tomatoes turns a little mushy.Cool down and grind it a fine paste.The next step is to make the Kadai Masala.
- Dry roast coriander seeds, red chillies, cinnamon, cloves and elaichi until they turn slightly brown and starts releasing the aroma.Cool them and grind it in a mixer to a coarse powder.Heat butter in a kadai.
- Add cumin seeds and bay leaf.
- Let cumin seeds splutter.
- Add onion and saute till slightly browned.Next add the tomato paste and saute well for about 4-5 minutes or till raw smell goes and color changes.Meanwhile, as the tomato onion paste is getting cooked take another pan add a little oil, roast capsicum, and onion for 2 minutes.
- Set aside.Once the raw smell of the tomato onion paste goes and they start leaving oil, add turmeric powder, kasuri methi, grounded kadai masala, garam masala, salt and sugar.
- Cook for another 2 minutes.Add sauteed capsicum and onion.
- When the gravy starts giving a nice aroma, and the consistency is semi thick, add in the blanched veggies and mix well.
- Cover and cook for 2-3 minutes.Finally add in fresh cream and give a quick mix.
- Boil once, add chopped coriander leaves and switch off.Serve Punjabi Mixed Vegetable Kadai Recipe along with Dal Makhani, Palak Raita and Phulka for your everyday meal.
Common questions
- How many calories in one plate of Mixed Vegetable Kadai?
- 133 kcal per plate.
- How much cooking time?
- 50 min — 25 min prep, 25 min cooking.