Kadai Vegetable Gravy Recipe – Ingredients

Preparation Time : 15 mins | Cooking Time : 25 mins | Serves : 2
Recipe Category: Sidedish | Recipe Cuisine: North Indian

Mixed Vegetables * – 1 cup
Paneer – 1/4 cup cubed
Capsicum – 1/2 cup chopped (I used colored)
Big Onion – 1/2 cup chopped finely + 2 tbsp cubed
Tomatoes – 2 medium sized
Fresh Cream – 3 tbsp
Green chilli – 1 tsp finely chopped
Ginger garlic paste – 1 tbsp
Garam masala powder – 1/2 tsp
Kasoori methi – 1/2 tsp
Coriander leaves – 2 tsp chopped finely
Oil – 3 tsp
Salt- to taste

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To roast & grind:

Red Chillies – 2
Jeera – 1/2 tsp
Coriander Seeds – 2 tsp

* I used Cauliflower,Carrot and Peas

Method:

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 chillies and ginger garlic paste saute for 2mins.
   
4. Then add onion and saute till transparent then add the chilli coriander powder and saute well for 3mins.Then add tomato paste.
   
5. Let it boil till raw smell leaves.Then add garam masala powder,required salt and boil for 2 mins.Then add 1/2 cup water.
   
6. Add steam cooked vegetables and let it for 3-5mins 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 2mins.Finally garnish with coriander leaves and switch off.
   

My Notes:

• You can even pressure cook / cook the vegetables in boiling water but make sure the veggies are crunchy and also keep in mind they are going to get further cooked in gravy too.
• You can use any vegetbale of your choice like potato,baby corn, mushroom etc but make sure to cook them as per the cooking time each vegetable takes.
• This is medium spicy with the measurement I have given. You can adjust according to your taste buds.
• Adding cream gives a creamy and rich restaurant flavour.I used homemade fresh cream.
• The consistency should be flowing and creamy.
• You can add half and half milk and fresh cream.
• Toasting capsicum, onion and adding at the final stage gives a nice crunch as in restaurants.
• Adding paneer is purely optional.
• I used homemade paneer so it was very soft and absorbed the flavour well.