Kadai Vegetables
Basic recipe credit - Nita Mehta
Serves: 4
You will need
1 tablespoon ghee
2 onion, separate different layers of onion
1 green capsicum ( medium size ), deseeded and cut into thin fingers or desired shape
1 yellow capsicum ( medium size ), deseeded and cut into thin fingers or desired shape
1 red capsicum ( medium size ), deseeded and cut into thin fingers or desired shape
or 200 g carrots, French beans, fresh green peas also another option with paneer
100 g paneer, cut into desired shape
2 teaspoon shredded ginger
2 tablespoon chopped coriander leaves
3/4 teaspoon salt ( or to taste )
1/2 teaspoon garam masala powder
150 ml water ( 150 - 200 ml / 1 cup )
2 teaspoon chopped coriander leaves
2 onion, separate different layers of onion
1 green capsicum ( medium size ), deseeded and cut into thin fingers or desired shape
1 yellow capsicum ( medium size ), deseeded and cut into thin fingers or desired shape
1 red capsicum ( medium size ), deseeded and cut into thin fingers or desired shape
or 200 g carrots, French beans, fresh green peas also another option with paneer
100 g paneer, cut into desired shape
2 teaspoon shredded ginger
2 tablespoon chopped coriander leaves
3/4 teaspoon salt ( or to taste )
1/2 teaspoon garam masala powder
150 ml water ( 150 - 200 ml / 1 cup )
2 teaspoon chopped coriander leaves
Kadai gravy:
1 tablespoon ghee
2 teaspoon garlic paste
3 teaspoon whole coriander seeds ( saboot dhania )
4 whole dried red chillies
2 green chillies, slit, deseeded and chopped
2 teaspoon chopped ginger
4 - 5 tomatoes. chopped
2 teaspoon kasoori methi ( dried fenugreek leaves )
1/2 teaspoon garam masala powder
3/4 teaspoon salt ( or to taste )
2 teaspoon cashew nuts , split
1/4 cup ( 50 ml )
2 teaspoon garlic paste
3 teaspoon whole coriander seeds ( saboot dhania )
4 whole dried red chillies
2 green chillies, slit, deseeded and chopped
2 teaspoon chopped ginger
4 - 5 tomatoes. chopped
2 teaspoon kasoori methi ( dried fenugreek leaves )
1/2 teaspoon garam masala powder
3/4 teaspoon salt ( or to taste )
2 teaspoon cashew nuts , split
1/4 cup ( 50 ml )
Method
For Kadai gravy:
To prepare the kadai gravy, pound dry red chillies and saboot dhania to rough powder ( you may use the chakla belan ).
Heat ghee in a kadai, 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.
Add green chillies and chopped ginger. Saute for 1 minute.
Add chopped tomatoes and fry until the ghee comes to the surface and well blended with all the spices.
Add kasoori methi, salt to taste and garam masala powder. Mix all the ingredients well and finally make a smooth paste with cashew nuts. Add 1/4 cup ( 50 ml ) water during grinding. Adding cashew nuts will make a creamy and delicious gravy. Keep aside the kadai gravy. You can also use this kadai gravy for kadai chicken.
Heat ghee in a kadai, 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.
Add green chillies and chopped ginger. Saute for 1 minute.
Add chopped tomatoes and fry until the ghee comes to the surface and well blended with all the spices.
Add kasoori methi, salt to taste and garam masala powder. Mix all the ingredients well and finally make a smooth paste with cashew nuts. Add 1/4 cup ( 50 ml ) water during grinding. Adding cashew nuts will make a creamy and delicious gravy. Keep aside the kadai gravy. You can also use this kadai gravy for kadai chicken.
Final preparation:
Heat ghee in another kadai and saute onions till light brown. Add capsicum ( red, yellow 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 ghee separates.
Add chopped coriander leaves, paneer, water ( 150 to 200 ml / 1 cup ) and adjust salt to taste. Cover with a lid and cook on a low heat for 5 - 7 minutes ( till paneer softens ) and gravy slightly thickens.
Sprinkle garam masala powder and chopped coriander leaves. Serve hot with any Indian breads of your choice.
Fresh Ripe Jackfruit in Chennai
Rs30/ 12 ripe jackfruit bulbs
Add shredded ginger and saute for 1 minute.
Add kadai gravy and saute for 3 - 5 minutes until ghee separates.
Add chopped coriander leaves, paneer, water ( 150 to 200 ml / 1 cup ) and adjust salt to taste. Cover with a lid and cook on a low heat for 5 - 7 minutes ( till paneer softens ) and gravy slightly thickens.
Sprinkle garam masala powder and chopped coriander leaves. Serve hot with any Indian breads of your choice.
Fresh Ripe Jackfruit in Chennai
Rs30/ 12 ripe jackfruit bulbs
1 comment:
lovely preparation niya-looks yum !
Post a Comment