Kadai Vegetables (without onion & garlic)

Kadai Vegetables (without onion and garlic)

Serves: 4

You will need

2 teaspoon oil
1 teaspoon cumin seeds (jeera)
2 cinnamon sticks
2 cloves
2 cardamoms
1/4 teaspoon whole coriander seeds

1/2 teaspoon finely chopped ginger

1/2 teaspoon red chilli powder
1 teaspoon coriander powder
1/4 teaspoon turmeric powder

2 teaspoon water

1 small (or 1/2 piece) red bell pepper, seeded & cubed
1 small (or 1/2 piece) yellow bell pepper, seeded & cubed
1 small (or 1/2 piece) capsicum, seeded & cubed
1 tomato, cubed

1/2 teaspoon salt (or to taste)
50 ml (1/2 cup) water
100 g paneer (cottage cheese), cubed

1 tablespoon cashew nut paste (soak 5 cashew nuts in 2 tablespoon water for one hour and then make a fine paste in a mixer)

1/2 teaspoon garam masala powder
1 tablespoon fresh cream
2 teaspoon chopped coriander leaves

Method

Dilute coriander powder, red chilli powder and turmeric powder in 2 teaspoon water and keep aside (spice powder).

In a wide pan, heat 2 teaspoon oil. Add cumin seeds, cloves, cinnamon, cardamom and coriander seeds. Saute on a low heat for 2 - 3 minutes or until fragrant.

Add chopped ginger and stir well.

Add diluted spice powder and mix well. Stir well for 2 - 3 minutes or until the raw smell disappears.

Add cubed red, yellow, green bell pepper and tomato. Stir well. Add 50 ml water and salt to taste. Cover with a lid and cook on a low to medium heat for 8 - 10 minutes.

When the vegetables are 3/4 th done, add cashew nut paste and paneer cubes (panner will cook very fast). Cook again for 5 minutes or until the paneer softens.

Add garam masala powder and mix well.

Add fresh cream and stir gently.

Sprinkle chopped coriander leaves and serve hot with any Indian breads or Rice or Pulao of your choice. Remove cinnamon sticks when serving.