Kadai Vegetable is a dish from Indian Punjabi Cuisine. Punjabi cuisine has exotic and rustic flavors. Kadai Vegetable as the name resembles is a semi dry mixed vegetable curry traditionally cooked in Kadai/Wok. For this recipe I have parboiled few of the veggie to make recipe easier when you don’t have Indian Kadai. And for exotic aroma I always prefer using fresh grounded spices blend. Don’t miss this step for best result.
Give this wholesome curry recipe a try and enjoy! Click here for more Curry & Daal recipes.
Step by Step Instructions with Photos
For the Spices
- Dry roast all the spices mention in under table Whole Spice on low flame until crisp and fragrant, stirring constantly. Don’t burn them.
- Cool down and blend them to a coarse or fine powder. Keep aside.
(NOTE: Discard the seeds stems from red chilies. Seed are very spicy and are not healthy too.)
For Vegetables
- Blanch and grind or chop tomatoes and keep aside.
- Cut and parboil potato, carrot, beans, cauliflower along with peas. Drain excess water and keep aside.
- Cut bell peppers and onions into 1 inch cube.
- In a pan heat 1 Tbsp. oil and add cubed onion and bell pepper. Sauté on medium low flame till half cooked but crunchy. Maintain the crunch, don’t cook completely. Keep aside.
For Kadai Vegetable
- On a dry board roughly crush the coriander seed with rolling pin.
- In the Kadai or wok heat 2 Tbsp. oil and add crushed coriander seeds and cumin seeds.
- when seeds starts sizzling, add chopped onion, ginger-garlic paste; stir and sauté till onion turn translucent and the raw aroma disappears.
- Stir in pureed tomato, slit green chilies & fresh grounded spice powder, turmeric powder, red chili powder; stir well and sauté till you see some oil releasing from the sides and gravy is thickened
- Add par boiled vegetable and season with salt. Stir and sauté on a low medium flame for a minute.
- Cover and cook on a medium flame till veggies are cooked well yet retaining shape. Keep check at intervals if required, they should not be overcooked or too soft.
- Add the sautéed bell peppers and onions, kasuri methi- crushed between your palms, mix gently very well. Adjust the salt and spices. Add garam masala as per your taste at this point.
- Simmer for 5 to 6 minutes and switch off the flame. Finally add chopped coriander leaves. And stir again very well.
- Garnish with chopped coriander or julienned ginger and serve hot with Tandoori roti/Naan/Paratha or any Indian bread. Or serve with steamed rice, jeera rice or saffron rice.
Recipe Card
Kadai Vegetable Recipe(Dry)
Description
Kadai Vegetable is a dish from Indian Punjabi Cuisine. Punjabi cuisine has exotic and rustic flavors. Kadai Vegetable as the name resembles is a semi dry mixed vegetable curry traditionally cooked in Kadai/Wok.
Ingredients
whole spices (To be roasted & grounded)
Mixed Vegetable (You need 2-3 Cups of mixed vegetable excluding Onion & Bell peppers)
Gravy
Instructions
For the Spices
-
Dry roast all the spices mention in under table Whole Spice on low flame until crisp and fragrant, stirring constantly. Don’t burn them.
-
Cool down and blend them to a coarse or fine powder. Keep aside.
(NOTE: Discard the seeds stems from red chilies. Seed are very spicy and are not healthy too.)
For Vegetable
-
Blanch and grind or chop tomatoes and keep aside.
-
Cut and parboil potato, carrot, beans, cauliflower along with peas. Drain excess water and keep aside.
-
Cut bell peppers and onions into 1 inch cube.
-
In a pan heat 1 Tbsp. oil and add cubed onion and bell pepper. Sauté on medium low flame till half cooked but crunchy. Maintain the crunch, don’t cook completely. Keep aside.
For Kadai vegetable
-
On a dry board roughly crush the coriander seed with rolling pin.
-
In the Kadai or wok heat 2 Tbsp. oil and add crushed coriander seeds and cumin seeds.
-
when seeds starts sizzling, add chopped onion, ginger-garlic paste; stir and sauté till onion turn translucent and the raw aroma disappears.
-
Stir in pureed tomato, slit green chilies & fresh grounded spice powder, turmeric powder, red chili powder; stir well and sauté till you see some oil releasing from the sides and gravy is thickened
-
Add par boiled vegetable and season with salt. Stir and sauté on a low medium flame for a minute.
-
Cover and cook on a medium flame till veggies are cooked well yet retaining shape. Keep check at intervals if required, they should not be overcooked or too soft.
-
Add the sautéed bell peppers and onions, kasuri methi- crushed between your palms, mix gently very well. Adjust the salt and spices. Add garam masala as per your taste at this point.
-
Simmer for 5 to 6 minutes and switch off the flame.
-
Finally add chopped coriander leaves. And stir again very well.
-
Garnish with chopped coriander or julienned ginger and serve hot with Tandoori roti/Naan/Paratha or any Indian bread.
-
Or serve with steamed rice, jeera rice or saffron rice.
