Restaurant Style Kadai Veg
If you are looking to make a restaurant style Kadai veg curry, this is the recipe for you- a warm and spicy vegetable curry that pairs well with rotis and rice.
Ingredients
Vegetables
- 1 Onion large, thinly sliced
- 2 Green Chillies cut lengthwise
- 1 Carrot large, cut lengthwise
- 7-8 Beans cut to 2 inches
- 1 Potato large, cut lengthwise
- 10-15 florets Cauliflower cleaned and soaked in salted warm water
- 100 g Peas frozen variety
- ½ Capsicum cut leangthwise
- 100 g Paneer cut lengthwise to the size of vegetables
- 2 Tomatoes pureed
Spice Powders
- 1/2 tsp Turmeric Powder
- 1-1.5 tsp Red Chilli powder depending on you need
- 1 tsp Coriander powder
- 1 tsp Jeera powder
- 1-¾ tsp Garam Masala powder
- 1 tsp Salt adjust accordingly
For the Gravy
- 2-3 tbsp Cooking oil
- 2 Bay Leaves dried
- 1 tbsp Ginger Garlic paste
- ½ cup Curd whipped
Garnish
- Coriander Leaves for garnish
- 1 Lemon juice
Instructions
- Wash, wipe, and cut all the vegetables you are going to use. Cut the paneer as well and keep aside.
- Place a pan on medium heat and add the cooking oil. Once the oil is hot, add in the bay leaves and cloves.
- Toast the spices in the oil for less than 20 seconds and followed by the addition of sliced onions and slit green chillies. Cook the onions until tender or if you wish for more flavour, you may even brown the onions.
- Once the onions are soft, add the ginger-garlic paste and allow it cook for 10-15 seconds.
- Next, add all the spice powders and mix well. The ingredients in the pan might be a little dry, so at this stage add about a tablespoon or two of water and give it a good mix. Cook the spices for a minute on low flame.
- Add all the cut vegetables and mix until all the spice powders have coated well to the vegetables. (Do not add the capsicum and paneer at this stage)Sprinkle some salt on top and mix that in as well. Close the lid and allow it to cook for 3-4 minutes while stirring it occasionally.
- After a few minutes, add the prepared tomato puree and mix well. Cover the lid and allow it to cook for 3-4 minutes more.Check for how well the vegetables have cooked so as to ensure that they do not get mushy.
- At this stage, add the whipped curd to the curry and mix well along with the vegetables and tomato puree.
- Once the vegetables are tender but firm, add the capsicum and paneer to the pan and give it a good mix. Stir continuously so that the capsicum can cook in the ambient heat.
- The last vegetable to add is the green peas that you have kept cooked and ready. Add them and sprinkle in the garam masala as well.
- Garnish your Veg Kadai Sabzi with finely chopped coriander and a generous squeeze of lemon juice. Your Veg Kadai is ready to be served with roti, naan or rice.