Vegetable Kadai Recipe (Restaurant Style Kadhai)

Ingredients

• 3 tbsp oil
• 1 cup small paneer (cottage cheese) cubes
• 1 cup small cauliflower florets
• 3/4 cup French beans (fansi), diagonally cut
• 1/2 cup carrot, diagonally cut
• 1/2 cup matar (green peas)
• 3/4 cup capsicum cubes
• 3/4 cup onion cubes
• 1/2 tsp cumin seeds (jeera)
• 1 dry pandi chillies
• 1 cup finely chopped onion
• 2 tsp ginger-garlic (adrak-lehsun) paste
• 1/2 tsp haldi powder (turmeric powder)
• 1/2 tsp red chilli powder
• 2 tsp coriander-cumin seeds (dhania-jeera) powder
• 1/2 tsp garam masala
• 1 cup tomato pulp
• salt (namak) to taste
• 1 tbsp fresh cream
• 1 tsp kasuri methi (dried fenugreek leaves)
• 1 tbsp finely chopped coriander (dhania)
• 2 tsp coriander (dhania) seeds
• 1 tsp cumin seeds (jeera)
• 1 tsp fennel seeds (saunf)
• 1 tsp black peppercorns (kalimirch)
• 2 whole dry Kashmiri red chilli

Steps

1. To make vegetable kadai recipe, in a broad – pan, add coriander, cumin, fennel, black peppercorns and kashmiri dry red chilli.
2. Sauté on a medium flame for a few seconds, while stirring continuously.
3. Remove in a plate and cool it. Once cooled, blend into a powder. Keep aside.
4. Heat 1 tbsp oil in a broad non-stick pan, add paneer and sauté for 2 minutes until light golden brown.
5. Add cauliflower, carrot and french beans and sauté on a medium flame for 2 to 3 minutes.
6. Add green peas, capsicum cubes and onion cubes, mix well and sauté further for 2 to 3 minutes, while stirring occasionally.
7. Heat the remaining oil in a deep pan, add cumin seeds, pandi chilli and onions. Saute on a medium flame for 2 to 3 minutes.
8. Add ginger garlic paste and saute for a few seconds. Add turmeric powder, chilli powder, coriander cumin seeds powder, garam masala, prepared kadai masala and ½ cup hot water.
9. Mix well and cook on a medium flame for 2 to 3 minutes, until the oil is released.
10. Add the tomato pulp, mix well and cook further for 2 to 3 minutes.
11. Add the sauteed vegetables, salt, 1 cup hot water, fresh cream and kasuri methi.
12. Mix well, cover and cook on a medium flame for 8 to 10 minutes.
13. Serve vegetable kadai hot garnished with coriander.