Simple, practical, and full of everyday flavour, Veg Kadai Recipe | Kadai Vegetable Sabzi with Special Masala is a vegetarian north indian curry made with coriander seeds, cumin, and pepper in about 40 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 30 minutes
  • Total time: 40 minutes
  • Yield: 4 Servings
  • Category: curry
  • Cuisine: north indian

Ingredients

For kadai masala:

  • 2 tbsp coriander seeds
  • 1 tbsp cumin
  • 1 tsp pepper
  • 5 dried red chilli

For sabji:

  • 2 tbsp oil
  • 1 tbsp ghee
  • 1 tsp cumin
  • pinch hing
  • 1 inch ginger (grated)
  • 5 cloves garlic (finely chopped)
  • 2 onion (finely chopped)
  • ½ tsp turmeric
  • 1 tsp chilli powder
  • 2 tsp kadai masala (prepared)
  • 1½ cup tomato puree
  • ½ cup water
  • ½ tsp sugar
  • 2 tbsp coriander (chopped)
  • 2 tbsp kasuri methi (crushed)

For stir frying:

  • 2 tbsp oil
  • 1 potato (chopped)
  • 1 caarrot (chopped)
  • 3 tbsp peas
  • 5 beans (chopped)
  • ½ capsicum (cubed)
  • ½ onion (petals)
  • 1 tomato (cubed)
  • 2 tbsp corn
  • 20 cubes paneer
  • 1 tsp salt

Method

  1. Firstly, to prepare the kadai masala, in a pan, take 2 tbsp coriander seeds, 1 tbsp cumin, 1 tsp pepper and 5 dried red chilli.
  2. Roast on a low flame till the spices turn aromatic.
  3. Cool completely, and grind to a coarse powder. Kadai masala is ready. Keep aside.
  4. In a large kadai, heat 2 tbsp oil and 1 tbsp ghee.
  5. Add 1 tsp cumin and a pinch of hing.
  6. Also, add 1 inch of ginger, 5 cloves of garlic and 2 onions.
  7. Sauté till the onions turn golden brown.
  8. Keeping the flame on low, add ½ tsp turmeric, 1 tsp chilli powder, 2 tsp prepared kadai masala.
  9. Sauté till the spices turn aromatic.
  10. Now add 1½ cups of tomato puree and cook until the oil separates.
  11. In another pan, heat 2 tbsp oil. Add 1 potato and 1 carrot. Saute well.
  12. Also, add 3 tbsp peas, 5 beans, ½ capsicum, ½ onion, 1 tomato, 2 tbsp corn, 20 cubes paneer and 1 tsp salt.
  13. Stir-fry till the vegetables are almost cooked.
  14. Transfer the roasted vegetables into the sabji base.
  15. Add ½ cup water and ½ tsp sugar.
  16. Mix well, ensuring the gravy is semi-thick.
  17. Simmer for 5 minutes, or until the flavours are well absorbed.
  18. Add in 2 tbsp coriander, 2 tbsp kasuri methi and mix well.
  19. Finally, enjoy Mix Veg Kadai Recipe with roti.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.