How to make Kadai Vegetable
Prep Time: 15 mins | Cook time: 20 mins | Serves: 4
Beans – 10
Carrot – 2
Baby corn – 4
Cauliflower, cut, bite size florets – 15
Green peas – 1/4 cup
Capsicum – 1
Onion – 2
Tomato – 3
Ginger garlic paste – 1 tbsp
Ginger, julienne – from 1 inch piece
Green chilli – 3
Punjabi garam masala – 1 tbsp
Red chilli powder, Kashmiri – 2 tbsp
Coriander powder – 1 & 1/2 tbsp
Turmeric – 1/4 tbsp
Coriander seeds – 1 tbsp
Sugar – 1/4 tbsp
Coriander leaves, finely chopped – 3 tbsp
Salt – as needed
Butter – 1 tbsp
Oil – 1 tbsp
Cumin seeds – 1 tbsp
Cut vegetables into small sized pieces, slightly large cubes/pieces. Slice up baby corn alone thin for easy cooking.
Take coriander seeds, grind or crush coriander seeds well.
Now heat Kadai with oil and butter. Add cumin seeds, finely powder coriander seeds.
Give a quick stir. Add ginger juice, slit green chilies.
Add sliced onion and fry it for a minute.
Add ginger garlic paste. Fry them for one minute.
Add all vegetables except capsicum and cauliflower. Fry them for two mins in medium flame covered.
Add punjabi garam masala, coriander powder, red chilli powder, turmeric and salt. Fry it for a minute.
Add finely chopped tomatoes, cauliflower and 1/2 cup water.
Cover and cook it for 2 more minutes.
Continue cooking by opening lid until water get absorbed and tomatoes blend well into the dish.
Add cubed capsicum finally and cook it for 2 more minutes. Add extra butter or oil give a texture if desired.
Garnish it with coriander leaves and switch off flame.
Serve it with chapathi, naan, poori.