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Kadai Vegetable | Veg Kadai

Kadai Vegetable is a tasty, creamy gravy made by cooking vegetables in tomato based saucy mix, cream, paneer and spices. Kadai Vegetable also called Veg Kadai is a great side for roti, chapathi, pulao & biryani as well. Kadai Vegetable Recipe is explained in this post with step by step pictures.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings2 people
AuthorSharmilee J

Ingredients

  • 1 cup mixed vegetables *
  • 1/4 cup paneer cubed
  • 1/2 cup capsicum chopped - I used colored
  • 1/2 cup + 2 tablespoon cubed big onion chopped finely
  • 2 medium sized tomatoes
  • 3 tablespoon fresh cream
  • 1 teaspoon green chilli finely chopped
  • 1 tablespoon ginger garlic paste
  • 1/2 teaspoon garam masala powder
  • 1/2 teaspoon kasoori methi
  • 2 teaspoon coriander leaves chopped finely
  • 3 teaspoon oil
  • salt to taste

TO ROAST & GRIND:

  • 2 red chillies
  • 1/2 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 saute till transparent then add the chilli coriander powder and saute well for 3mins.
    • Then add tomato paste. 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.
    • Add steam cooked vegetables and let it for 3-5mins 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

    • 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 vegetable 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.
    Nutrition Facts
    Kadai Vegetable | Veg Kadai
    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.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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