Kadai Vegetable Recipe

Kadai Vegetable, also known as Veg Kadai, is a creamy, flavor-packed North Indian curry made with a medley of mixed vegetables, paneer, and a rich tomato-based gravy. The special touch comes from a freshly ground spice mix that gives this dish its signature restaurant-style taste.

This is one of those gravies that work beautifully for both simple everyday meals and festive spreads. It pairs well with chapathi, roti, steamed rice, or even mild pulao. The bright colors and rich aroma make it as appealing to the eyes as it is to the palate. Try it once, you will love it.

Jump to:

• About Kadai Vegetable
• Kadai Vegetable Ingredients
• How to make Kadai Vegetable Step by Step
• Expert Tips
• Serving and Storage
• FAQS
• 📖 Recipe Card

About Kadai Vegetable

Kadai Vegetable is a flavorful North Indian curry made using a mix of steamed vegetables. The veggies are cooked in a thick, spicy, and slightly tangy gravy made with fresh tomatoes, capsicum, and a special homemade spice mix that gives the dish its unique taste.

The spice blend, often called “kadai masala”, is roasted fresh and coarsely ground to give that intense depth of flavor. This recipe uses a colorful mix of vegetables like carrots, peas, and cauliflower along with soft paneer cubes for added texture. This dish has the crunch of sautéed capsicum and onions added at the end, mimicking the style of restaurant gravies.

The recipe comes together fairly quickly if you prep the vegetables and spice mix ahead. A touch of fresh cream at the end balances the spice and adds that comforting richness that makes everyone go for second helpings. The paneer absorbs all the masala and cream, making every bite soft and flavorful.

Hope by now you all might have known about my love for any kadai based gravies, and this kadai vegetable restaurant style recipe is added to the list. I made Kadai Vegetable one weekend, and it turned out so flavorful. The kitchen smelled amazing, and my family loved it. They even asked me to make it again soon.

Kadai Vegetable Ingredients

• Mixed vegetables – I used cauliflower, carrot, and peas for this recipe. They were steamed until soft but still had a slight crunch. You can use other veggies like beans, baby corn, or potato depending on what you have.
• Paneer (cubed) – I used soft homemade paneer which soaked up the masala so well. You can use store-bought paneer too. If you want to skip it, go ahead—or try tofu for a vegan version.
• Capsicum – I added colored capsicum (red, yellow, green) for that pop of color and crunch. I sautéed it separately at the end so it stays crisp like in restaurants. You can use just green capsicum too.
• Onion, Tomatoes – I used finely chopped onion for the gravy and some cubed ones to toss with the capsicum. Used fresh tomatoes to make the base of the gravy. They add tanginess and a beautiful color. I blended them into a smooth puree without adding water.
• Fresh cream – Just a little cream at the end brings a rich, creamy texture. You can also use malai or even milk mixed with cashew paste if you don’t have cream.
• Green chili (finely chopped) – I added one green chili for a mild heat. You can increase or skip based on your spice level.
• Ginger garlic paste – A must for flavor! I used homemade paste—it gives depth and helps cut the raw smell of veggies.
• Garam masala powder – Just a pinch of this gives the final touch of warmth and aroma. You can adjust based on your preference.
• Kasoori methi – Just crush them and add as it brings that signature restaurant-style aroma. Don’t skip it if you have some.
• Coriander leaves – Used for garnish. Adds a fresh finish and nice pop of green on top.
• Red chilies – I dry roasted these with coriander and jeera to make fresh kadai masala. You can adjust the number of chilies to suit your spice level.
• Coriander seeds – The main spice in kadai masala. Adds a lovely citrusy note and slight texture when coarsely ground.
• Jeera (cumin seeds) – Roasted with other spices. It gives an earthy, warm flavor.
• Oil – I used regular cooking oil for sautéing. You can also use ghee or a mix of oil and butter for a richer taste.

Why This Recipe Works

• It’s easy to prepare with basic pantry ingredients.
• A colorful, nutritious way to include more vegetables.
• It’s creamy, rich and perfect for roti or rice.
• The freshly ground kadai masala elevates the flavor.
• You can easily customize the vegetables or skip paneer as needed.

Similar Recipes

• Kadai Paneer
• Kadai masala powder
• Vegetable kadai
• Kadai mushroom
• Kadai chicken
• Paneer butter masala

How to make Kadai Vegetable Step by Step

1.Dry roast the ingredients listed under ‘to roast & grind’ cool down completely and then coarse grind it. I used my mortar and pestle to coarse grind it. Set aside. Chop tomatoes roughly and take it in a mixer.

2.Grind it for a fine paste without adding water, Set aside. Chop your veggies and rinse it well. I used my Tupperware Steam it.

3.Steam the vegetables until soft yet crunchy enough to bite, Set aside .Heat oil in a pan – add green chilies and ginger garlic paste saute for 2 minutes.

4.Then add onion and saute till transparent then add the chili coriander powder and saute well for 3 minutes. Then add tomato paste.

5.Let it boil till raw smell leaves. Then add garam masala powder, required salt and boil for 2 minutes. Then add 1/2 cup water.

6.Add steam cooked vegetables and let it for 3-5 minutes in low flame.

7.When the gravy starts giving a nice aroma, and the consistency is semi thick add paneer, then add fresh cream and mix well.

8.Toast capsicum and onion in little oil and add it to the gravy. Mix well and boil for 2 minutes. Finally garnish with coriander leaves and switch off.

Serve with phulka or veg pulao or plain steamed basmati rice.

I loved the steam cooking method as the veggies retained the color and taste too.

Expert Tips

• Cooking – Steam the vegetables just until tender. They’ll soften more in the gravy, so avoid overcooking. I usually check with a fork to make sure they’re just right.
• Fresh Ingredients – Roasting and grinding the kadai masala fresh really brings out bold flavors. I tried it once and never went back to store-bought – you’ll taste the difference instantly.
• Tanginess – Ripe tomatoes work best for this dish. They add a nice balance of sweetness and tang that makes the gravy rich and full of flavor.
• Paneer – Add the paneer towards the end to keep it soft. If you cook it for too long, it tends to turn rubbery – this small step really helps.
• Sautéing – Lightly sauté the capsicum separately before mixing it in. It stays crisp and adds a nice pop of color to the curry, making each bite more enjoyable.
• Finishing Touch – Just a little cream and a sprinkle of kasoori methi at the end brings everything together with a rich aroma and smooth taste.

Serving and Storage

Serve hot with phulka, roti, or any mild pulao like jeera rice. This gravy also goes well with plain steamed basmati rice. Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently, adding a splash of water if it thickens.

FAQS

1.Can I skip paneer in this recipe?

Yes, you can skip it out or substitute with tofu for a vegan version.

2.What vegetables can I use instead?

You can try baby corn, beans, potatoes, or mushrooms. Cook them separately based on their cooking time.

3.Can I skip cream?

Yes, but it adds richness. Substitute with milk or cashew paste for a creamy texture.

4.Is this dish spicy?

It’s moderately spicy. Adjust the red chilies and green chili based on your taste.

5.Can I make this ahead?

Yes. Make the gravy ahead, and just sauté the capsicum and add paneer fresh while serving.

If you have any more questions about this Kadai Vegetable Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

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