Veg Kadai Curry (Sabzi) Recipe
North Indian Curry
Veg Kadai (Sabzi) / Vegetable Kadai is a flavourful punjabi dish popularly prepared in restaurant style with aromatic spices, mixed vegetables and rich flavours. The delicious dish is cooked with a mix of onions, tomatoes, capsicum (bell peppers) and various assorted vegetables along with the spices. The final gravy has a restaurant style version that is creamy and yummy.
1/2 Cup of Chopped Capsicum (Green Bell Peppers)
1/2 Cup of Green Peas
2 Small Washed, Peeled and Chopped Potatoes
1/2 Cup of Sliced Carrot
1/2 Cup Green (French) Beans
1/2 Cup of Gobi (Cauliflower) Cut into Florets
2 Tsp Cumin Seeds
2 Tbsp Coriander Seeds (Sabut Dhania)
6 Dried Kashmiri Red Chilli Seeds with Stem Removed and Broken
1 Tsp Garam Masala
1 Cup of Water or As Needed
2 Tsp Ginger Garlic Paste
4 Tbsp Oil
Salt To Taste
4 Large Sized Tomatoes or 2 Cups of Tomato Puree
1 Cup of Finely Chopped Red Onion
6 Tbsp of Heavy Whipping Cream or Malai or Fresh Cream
2 Tsp of Dried Fenugreek Leaves (Kasuri Methi)
Veggies / Vegetables Needed (In Total 2 Cups)
For Kadai Masala
For Veg Sabzi / Kadai Gravy
To Cook The Veggies / Vegetables
In a pan, heat 1 tbsp of oil. Add the prepared vegetables except capsicum and some salt.
Mix well and cover with a lid. Keep stirring in between and cook the veggies until 80% is done.
Now add capsicum and half of the ground spcie mixture.
Mix well till all the veggies get coated with the spice mixture.
Now cover again and cook till all the veggies become tender - completely cooked.
Transfer the cooked veggies to a separate plate.
Procedure To Make Fresh Kadai Masala
Dry roast the whole spices on a low to medium flame for few a minutes until you can smell the aroma of the coriander seeds.
After the spices get roasted, remove them into a plate.
Allow the roasted spices to cool down completely.
Now make the roasted spices into a fine powder using a blender and keep aside.
Procedure To Make The Veg Kadai Gravy Recipe
Add the remaining oil and heat it in the pan or kadai on a medium flame.
Now add the chopped onions and saute till they become soft.
Add the ginger garlic paste, stir and cook for a minute.
Add the tomato puree, salt and mix.
Cook the gravy till it becomes into a thick paste (until all the moisture evaporates)
Now add the remaining spice powder, stir and cook for a minute more.
Add water and let it simmer for 2 to 3 minutes.
Mix the cooked veggies and cook them for 2 to 3 minutes.
Adjust the gravy consistency as per your taste by adding some more water or let it simmer for a few more minutes.
Now add the kasuri methi and garam masala. Stir well.
Finally add the heavy cream or fresh cream or malai.
Mix well, bring to a boil and then turn off the flame.
* Tbsp means Tablespoon.
* Tsp means Teaspoon.
* 1 Cup equals to 240ml.
- For 2 tbsp of cream, you can substitute it with 1 tbsp of milk powder or dairy whitener.
- For kasuri methi, you can use a pinch of fenugreek seed powder.
- For kashmiri red chillies, you can replace them with less to medium hot dry red chillies.
- Dairy cream with coconut cream.
* If kasuri methi is not available, you can skip adding them to the gravy.
* You can add any fresh vegetables of your choice to the recipe.
* You can also add red bell peppers (red capsicum) along with the green bell peppers (green capsicum).
* Kashmiri red chillies only give a vibrant colour to the gravy but not spiciness. To adjust the spiciness, you need to add less or more dry red chillies to the recipe accordingly.