veg kadai

Veg Kadai | Kadai Vegetable

 

 

veg kadai gravy

Veg kadai | Kadai vegetable recipe with detailed notes, stepwise pictures and recipe video. Easy and tasty veg kadai recipe that you can make in minutes for Chapathi, rice and roti. Bring all your favorite vegetable in one pan and mix it with spices.

Veg Kadai or Kadai vegetable recipe is the most easiest mixed gravy recipe I have ever made. No coconut involved. All you need is to roast and grind the spices, along with onion, tomatoes and add in your favorite vegetables which is a visual treat for your eyes and a great side dish for roti and rice. 

Recipe Inspiration

This recipe inspiration comes from my friend Shivali Mahajan. Ashish Kumar, is GS’s very good friend and colleague. They have known each other from CT, USA. Both our families moved to Canada at the same time and we got even more closer. Their sons, Atharav and Vyom are great buddies for Vin. Especially Atharav and Vin, can’t stay apart a day. 🙂 Shivali, my friend is an amazing and a talented artist. She just plays with the colors and art flows through her fingers I should say. So kind, adorable and helpful couple both Shivali and Ashish. They are from Himachal and both Shivali and Ashish loves South Indian food, just like how I crave for North Indian curries always.  😉

veg kadai recipe

One evening, Shivali sent us a mixed veg side dish for roti and it was so flavorful, colorful and when asked for the recipe it was too simple. I couldn’t wait and I adapted her recipe and made this gravy. Since, GS is not a fan of dry fry recipe, I roasted and ground the onion, tomatoes to make into gravy consistency. Also, my friend Shivali suggests, this gravy taste unique and flavorful with Kashmiri red chili powder. Unfortunately, I did not have both Dry Kashmiri red chili or powder, so I have replaced with ordinary Dry red chilis. Since the day, she shared a box of this curry, this has been our family favorite, you check out and let me know what you think. 🙂

You might also like our Gravy & Curry Recipes which tastes great with roti, paratha chapathi and pulao.

 

Things to note

Oil

I have used Corn oil. You can use any cooking oil for this recipe.

Dry Roast

Dry roast the spices in medium low heat. You can use Kashmiri dry red chili for bright red color and extra flavor

Curd

I have added 2-3 Tbsp of curd, to give a creamy texture. I would suggest to use homemade curd and not sour curd. Always add curd in low heat, otherwise there are chances the gravy might curdle.

Cream

Adding cream enhances the taste and gives a creamy texture to the gravy. You can replace with whole milk too.

Kadai veg

Veggies

You can add any veggies of your choice. But make sure not to over cook them. They have to be roasted and cooked and remain crunchy. You can add green bell pepper too. Paneer is optional. I am fond of paneer, so I have added around 50g of paneer. You can skip if you do not want to add them.

Shahi Jeera

Adding Shahi Jeera gives an amazing flavor. You can replace with cumin seeds, if you do not have them.

Raw Smell

Make sure to cook the masala until raw smell leaves, before adding the milk / cream. Do not over cook after adding milk / cream. Continue to cook in low heat after adding milk / cream.

Video recipe

Lets check out the recipe

Prep

Firstly, cut the veggies of your choice ( I have used 1 potato, 1 carrot,1 cup cauliflower florets, 1/2 cup peas, 10 beans) in total you must need roughly around 2 cups. Keep aside.

Roast & Grind

Firstly, bring a wide pan or Kadai over medium heat.  Add 1 tbsp oil and add the ingredients under ‘To Roast & Grind’ one be one.  Firstly, add 5 dry red chili and 1 green chili. To this add 1 tbsp coriander seeds, and roast until aromatic, say around 3-4 minutes. Secondly, add 4-5 garlic cloves and 1″ chopped ginger. Continue to saute for 3-4 minutes.

Kadai Veg step 1
Furthermore, add 1 onion and 2 tomatoes roughly chopped. Saute for 4-5 minutes until the tomatoes turn soft and mushy.

Kadai Veg step 2
Now, simmer the flame and add 2-3 tbsp beaten curd. Make sure the curd is beaten well and there are no lumps. Heat must be low while adding the curd, otherwise chances it will curdle.
Mix well and switch off the heat. Let it cool completely and grind into a smooth paste. Keep aside.

Kadai Veg step 3

Furthermore, bring a wide-bottomed pan, add 1 tbsp butter over medium heat and let it melt. Add 50 grams of cubed paneer to the pan and slightly roast it until golden brown.
Remove the paneer from the pan, and keep aside.

Kadai Veg step 4
Add another 1/2 tbsp of butter and 1 tbsp of oil to the pan and let it melt.
Firstly, add 1 tsp of shahi jeera to the pan and let it sputter.
Secondly, add the cubed and cut vegetables. Carrot, beans, cauliflower, potatoes, and peas. Saute the veggies in medium heat for around 4-5 minutes.

Kadai Veg step 5
Furthermore, add salt to the veggies and cover and cook the veggies for around 10 minutes.
Care should be taken not to overcook the vegetables. The crunchiness of the vegetables should be retained and should not be soft.

Kadai Veg step 6
After 10 minutes, open the lid and add the ground masala. Give a quick mix and add the required water and adjust the consistency.  Let the vegetables cook in the masala for 10 minutes in medium heat.
Finally, simmer the heat, add 1 cup fresh cream or 1 cup whole milk to the gravy. Allow it to boil and finally add 1/4 tsp of garam masala.

Kadai Veg step 7
Give a quick mix and let it cook for 2 minutes in low heat. Lastly, Add the roasted paneer, a pinch of Kasuri methi, and switch off the flame. Let the mixed veg Kadai rest for 10 minutes before serving with roti, rice or phulkas.

 

how to make veg kadai recipe

 

Veg Kadai | Kadai Vegetable | Mixed Veg Curry

Veg kadai is an simple and easy side dish for rice, roti and phulkas. Recipe with detailed notes, stepwise pics and recipe video. Add in all your favorite vegetables and make this easy veg kadai recipe.
Prep Time10 mins
Cook Time20 mins
Course: Dinner, lunch, Main Course
Cuisine: north indian
Keyword: carrots, Chapathi side dish, chapathi sidedish, chapathy side dish, chapati side dish, dinner recipes, easy dinner ideas, easy lunch ideas, how to make mixed veg gravy without coconut, indian curries, indian gravy, kadai veg, kadai vegetable, kadai vegetable recipe video, mixed veg kadai without coconut, mixed vegetable curry, naan, no coconut gravy, phulkas, restaurant style veg kadai gravy, south indian dinner recipes, sweet potatoes, veg kadai, veg kadai recipe video, vegetable gravy, vegetable sabji
Servings: 4 people
Author: Jayasudha Sivakumar

Ingredients

To Roast & Grind

  • 1 Tbsp oil
  • 5 Red chili (Kashmiri Red chili)
  • 1 Green chili
  • 1 Tbsp Coriander seeds
  • 4 Garlic cloves
  • 1" Ginger chopped
  • 1 Onion
  • 2 Tomatoes
  • 2-3 Tbsp Curd beaten

Gravy

  • 1-2 Tbsp Butter
  • 1 Tbsp Oil
  • 1 Tsp Shahi Jeera
  • 50 g Paneer
  • 10 Beans Cut lengthwise
  • 1 Potato cubed
  • 1 Carrot cut lengthwise
  • 1/2 cup Peas
  • 1 Cup Cauliflower
  • 1 Cup Whole milk / fresh cream
  • 1/4 Tsp Garam masala
  • Salt
  • Water as needed
  • pinch Kasuri methi

Instructions

  • Firstly, cut the veggies of your choice ( I have used 1 potato, 1 carrot,1 cup cauliflower florets, 1/2 cup peas, 10 beans) in total you must need roughly around 2 cups. Keep aside.
  • Now, bring a wide pan or Kadai over medium heat.
  • Add 1 tbsp oil and add the ingredients under 'To Roast & Grind' one be one.
  • Firstly, add 5 dry red chili and 1 green chili. To this add 1 tbsp coriander seeds, and roast until aromatic, say around 3-4 minutes.
  • Secondly, add 4-5 garlic cloves and 1" chopped ginger. Continue to saute for 3-4 minutes.
  • Furthermore, add 1 onion and 2 tomatoes roughly chopped. Saute for 4-5 minutes until the tomatoes turn soft and mushy.
  • Now, simmer the flame and add 2-3 tbsp beaten curd. Make sure the curd is beaten well and there are no lumps. Heat must be low while adding the curd, otherwise chances it will curdle.
  • Mix well and switch off the heat. Let it cool completely and grind into a smooth paste. Keep aside.
  • Now, bring a wide-bottomed pan, add 1 tbsp butter over medium heat and let it melt. Add 50 grams of cubed paneer to the pan and slightly roast it until golden brown.
  • Remove the paneer from the pan, and keep aside.
  • Add another 1/2 tbsp of butter and 1 tbsp of oil to the pan and let it melt.
  • Firstly, add 1 tsp of shahi jeera to the pan and let it sputter.
  • Secondly, add the cubed and cut vegetables. Carrot, beans, cauliflower, potatoes, and peas. Saute the veggies in medium heat for around 4-5 minutes.
  • Furthermore, add salt to the veggies and cover and cook the veggies for around 10 minutes.
  • Care should be taken not to overcook the vegetables. The crunchiness of the vegetables should be retained and should not be soft.
  • After 10 minutes, open the lid and add the ground masala. Give a quick mix and add the required water and adjust the consistency.
  • Let the vegetables cook in the masala for 10 minutes in medium heat.
  • Finally, simmer the heat, add 1 cup fresh cream or 1 cup whole milk to the gravy.
  • Allow it to boil and add 1/4 tsp of garam masala.
  • Give a quick mix and let it cook for 2 minutes in low heat.
  • Add the roasted paneer, a pinch of Kasuri methi, and switch off the flame.
  • Let the mixed veg Kadai rest for 10 minutes before serving with roti, rice or phulkas.

Notes

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