Kadai Vegetable Recipe(Dry)
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 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.
- 2 Dry whole red chili (seeded)
- 2 Tbsp. Coriander seeds
- 1 Tsp. Cumin seeds
- ½ inch Cinnamon stick
- 2 Green cardamom
- 2 Cloves
- ½ cup Potato (peeled, cubed)
- ½ cup Carrots (peeled, sliced)
- ½ cup Peas (boiled)
- ½ cup Green bean (cut into 1 inch diagonally)
- ½ of small Cauliflower (florets separated)
- 1 cup Bell pepper, Red, yellow or green (diced)
- 1 cup Onion (diced)
- 1 Tbsp. Oil (to Sautee onion and bell peppers)
- ½ cup Onion (chopped)
- 3-4 Green chilies (slit)
- 1 Tbsp. Ginger paste
- 1 Tbsp. Garlic paste
- 1½ cups Tomato (blanched & pureed)
- 3 Tbsp. Oil
- 1 Tsp. Coriander seeds (crushed)
- 1 Tsp. Cumin seeds
- ½ Tsp. Turmeric powder
- ½ Tsp. Red chili powder
- ½ Tsp. Garam masala
- 1 Tbsp. Kasuri methi/Dry fenugreek leaves
- Salt to taste
- Fresh Coriander leaves, chopped (for garnishinh)
- Fresh ginger, julienned (for garnishing)
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.)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.
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.
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