Kadai Vegetables

Kadai Vegetables

A very tasty dish made of vegetables, popular in North Indian cuisine and goes well with Indian bread and pulao varieties !!

Serves: 4

You will need

Basic Kadai Gravy for Vegetables, Paneer and Chicken

Tip for kasoori methi : Heat a small pan. Add kasoori methi and dry roast on a low heat for 3 - 5 minutes until crisp. Remove from the heat and crush it into a fine powder.

1 tablespoon ghee / oil

3 teaspoons garlic paste (fresh and homemade)

1 ½ teaspoon red chilli powder

3 teaspoons coriander powder

½ teaspoon turmeric powder

2 green chillies, slit, deseeded and chopped

2 teaspoon chopped ginger

3 tomatoes (pick small size or 2 medium size & well ripe), chopped

3 teaspoons kasoori methi (dried fenugreek leaves)

1/2 teaspoon salt ( or to taste )

Method

For Kadai gravy:

Dilute red chilli powder, coriander powder and turmeric powder in 3 tablespoons water and make a smooth solution (spice mix). Keep aside.

Heat a small pan. Add kasoori methi and dry roast on a low heat for 3 - 5 minutes until crisp. Remove from the heat and crush it into a fine powder (reserve half teaspoon for final preparation)

Heat ghee / oil in a kadai / pan, reduce the heat to medium, add garlic paste and fry till light brown and raw smell disappears.

Add coriander - red chilli powder and saute for 1 minute until the water dries up and thickens.

Add green chillies and chopped ginger. Saute for 1 minute.

Add chopped tomatoes and fry until thickens / bright red in color and well blended with all the spices.

Add kasoori methi powder and salt to taste. Mix all the ingredients well and keep aside the kadai gravy.

Kadai Vegetables

Serves: 4

You will need

1 tablespoon ghee / oil

1 onion, sliced and separate different layers of onion

1/2 piece green capsicum, deseeded and cut into thin fingers

1/2 piece yellow capsicum, deseeded and cut into thin fingers

½ piece red capsicum, deseeded and cut into thin fingers

2 teaspoon shredded ginger

2 tablespoon chopped coriander leaves

100 ml (1/2 cup) water

1/2 teaspoon salt (or to taste)

1/2 teaspoon kasoori methi ( dried fenugreek leaves)

2 teaspoon extra coriander leaves

Final preparation:

Heat ghee / oil in another kadai and saute onions till light brown. Add capsicum ( yellow, red and green ) pieces and saute for 2 minutes.

Add shredded ginger and saute for 1 minute.

Add kadai gravy and saute for 3 - 5 minutes until well blended.

Add chopped coriander leaves, 100 ml water (1/2 cup) and adjust salt to taste. Cover with a lid and cook on a low heat for 10 minutes or till done and gravy thickens.

Sprinkle kasoori methi powder. Decorate with chopped coriander leaves. Serve hot with any Indian breads / pulao of your choice.