Kadai Vegetable Recipe | Veg Kadai 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.
Servings2 people
Ingredients
- 1 cup mixed vegetables *
- ¼ cup paneer
- ½ cup capsicum
- ¾ cup cubed big onion
- 2 medium sized tomatoes
- 3 tablespoon fresh cream
- 1 teaspoon green chilli
- 1 tablespoon ginger garlic paste
- ½ teaspoon garam masala powder
- ½ teaspoon kasoori methi
- 2 teaspoon coriander leaves
- 3 teaspoon oil
- salt to taste
To roast and grind
- 2 red chillies
- ½ teaspoon jeera
- 2 teaspoon coriander seeds
* I used cauliflower, carrot and peas
Instructions
- 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.
- Grind it for a fine paste without adding water, Set aside.
- Chop your veggies and rinse it well. I used my Tupperware to steam it.
- 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.
- Then add onion and sauté till transparent then add the chili coriander powder and sauté well for 3 minutes.
- Then add tomato paste. Let it boil till raw smell leaves.
- Then add garam masala powder, required salt and boil for 2 minutes. Then add ½ cup water.
- Add steam cooked vegetables and let it for 3-5 minutes in low flame.
- When the gravy starts giving a nice aroma, and the consistency is semi thick add paneer, then add fresh cream and mix well.
- 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.
- Serve Veg Kadai with phulka or veg pulao or plain steamed basmati rice.
Notes
- 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.
Nutrition Facts
Kadai Vegetable Recipe | Veg Kadai Recipe
Amount Per Serving (125 g)
Calories 337
Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 10g63%
Trans Fat 0.03g
Polyunsaturated Fat 3g
Monounsaturated Fat 6g
Cholesterol 44mg15%
Sodium 88mg4%
Potassium 766mg22%
Carbohydrates 27g9%
Fiber 8g33%
Sugar 8g9%
Protein 10g20%
Vitamin A 7594IU152%
Vitamin C 140mg170%
Calcium 217mg22%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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