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Kadai Vegetables

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Image Source: sanjeevkapoor.com

Cuisine: Indian | Course: Main Course Vegetarian

Prep Time : 21-25 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy

Ingredients for Kadai Vegetables Recipe

Medium carrot peeled, blanched and cut into diamonds 1
Cauliflower florets blanched in turmeric water 10-12
Baby corns blanched and cut into diamonds 3-4
French beans stringed,blanced and cut into 1 inch pieces 5-6
Small green capsicum cut into small cubes 1
Cottage cheese (paneer) cut into small cubes 100 grams
Oil 2 tablespoons
Medium onions chopepd 2
Medium tomatoes chopepd 2
Ginger paste 1 tablespoon
Salt to taste
Garlic paste 1 1/2 tablespoons
Turmeric powder 1/4 teaspoon
Kashmiri red chilli powder 2 teaspoons
Coriander powder 1 tablespoon
Dried fenugreek leaf (kasuri methi) powder 1 1/4 teaspoons
Tomato puree 1/2 cup
Cashewnut-melon seed (kaju-magaz) paste 2 tablespoons
Fresh coriander leaves chopped 1 tablespo for garnish
Kadai masala
Coriander seeds 2-3 tablespoons
Black pepeprcorns 1 teaspoon
Green cardamoms 7
Dried red chillies 2
Black cardamom 1
Cumin seeds 1 tablespoon

Method:

Step 1
To make kadai masala, grind together coriander seeds, peppercorns, green cardamoms, red chillies, black cardamom and cumin seeds to a fine powder.

Step 2
Heat oil in a non-stick kadai. Add 2 tablespoons kadai masala and sauté for a minute.

Step 3
Add onions, mix and sauté till well browned. Add tomatoes and salt, mix well, cover and cook till tomatoes soften.

Step 4
Add ginger paste and garlic paste, mix and sauté for a minute. Add turmeric powder, chilli powder, coriander powder and 1 teaspoon dried fenugreek leaves powder, mix well and cook for 2-3 minutes.

Step 5
Add tomato puree and mix well. Add cashewnut-melon seed paste, mix and sauté for 5 minutes.

Step 6
Add carrot, cauliflower, baby corns, French beans and capsicum and mix well. Add ¼ cup water and stir.

Step 7
Add salt, cottage cheese cubes and coriander leaves. Mix well and cook for 2-3 minutes.

Step 8
Garnish with coriander leaf and serve hot.

 

Source: http://www.sanjeevkapoor.com


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