Veg Kadai, also known as Kadai Vegetable, is a popular North Indian dish that features a medley of vegetables cooked in a flavorful and aromatic tomato-based gravy. The name "Kadai" refers to the traditional Indian wok used for cooking this dish, which imparts a unique, smoky flavor to the vegetables. The dish is characterized by its rich, semi-dry gravy, infused with the distinctive taste of freshly ground kadai masala. A symphony of flavors, Veg Kadai is a perfect blend of spicy, tangy, and slightly sweet notes, making it an irresistible treat for the taste buds.
200gmixed vegetablesbell peppers, cauliflower, carrots, green beans, baby corn, chopped into bite-sized pieces
1Onionsfinely chopped
2Tomatopureed
1/4cupcashewsoaked in hot water for 15 minutes and blended into a smooth paste
1/4cuptomato ketchup
2tbspginger-garlic paste
2green chilliesslit
1tspCumin (Jeera)
2tbspoil
Saltto taste
Kadai Masala:
2tbspcoriander seeds
1tbspCumin (Jeera)
1tbspFennel (Saunf)
4-5dried red chilli
1/2tspblack pepper
Garnish:
1/4cupcoriander leaves / cilantro
1/2tspgaram masala
Instructions
Pre-Cooking Prep Steps
Begin by preparing the kadai masala. Dry roast coriander seeds, cumin seeds, fennel seeds, dried red chilies, and black peppercorns in a pan over low heat for 3-4 minutes, until fragrant. Let it cool down and then grind it into a fine powder. Set aside.
Chop the vegetables into bite-sized pieces, finely chop the onion, puree the tomatoes, and slit the green chilies. Soak cashew nuts in hot water for 15 minutes, then blend them into a smooth paste.
Measure and set aside all the ingredients, ensuring that everything is ready before you begin cooking.
Cooking Steps
Heat 2 tablespoons of oil in a kadai or a large wok over medium heat. Once hot, add cumin seeds and let them splutter.
Add the chopped onions and sauté until they turn translucent and golden brown. This should take about 4-5 minutes.
Add the ginger-garlic paste and slit green chilies, and continue to sauté for another 2-3 minutes, until the raw smell of the ginger-garlic paste disappears.
Stir in the tomato puree and cook for 5-7 minutes, or until the oil starts to separate from the mixture.
Add the prepared kadai masala and salt to taste. Cook for 2-3 minutes, allowing the spices to blend well with the tomato mixture.
Add the chopped vegetables to the kadai, and mix well to ensure they are coated evenly with the masala. Cover the kadai with a lid and let the vegetables cook for 8-10 minutes, stirring occasionally.
Once the vegetables are cooked, add the cashew paste and tomato ketchup. Mix well and cook for another 2-3 minutes, allowing the flavors to meld together.
Finally, sprinkle garam masala and chopped coriander leaves as garnish. Give it a quick stir and remove from heat.