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Vegetable Kadai

  • Veg
  • 1 hr 20 mins
  • Serves 4
  • Easy


  • For Kadai Masala

  • Vegetables :

  • For Gravy :


Originated in Northern India and Punjab, vegetable kadai is another specialty of the roadside eateries or dhabas in India, and is an alternate to meat-based kadai.

This recipe helps replicate that delicious dhaba-style vegetable kadai right at your home!

Health Benefits

The mix of vegetables in the kadai provides a plethora nutritional benefits, including a substantial amount of vitamins A, B, C and E from the bell peppers and tomatoes. All vegetables are rich with different essential minerals and dietary fiber.

Calories per serving: 222 Kcal

Fat per serving: 14 g

Cholesterol per serving: 7 mg

Carbohydrates per serving: 20 g

Protein per serving: 4 g

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How to make Vegetable Kadai

Kadai Masala

  1. Add coriander seeds, cumin seeds, cloves, black peppers, cardamoms, cinnamon, dry red chilies, dry fenugreek and cashews to a dry pan, and roast on low flame until fragrant. No need to brown the spices.
  2. Remove spices from the stove, let cool down, and grind into a fine powder.

Vegetable Kadai

  1. Heat 1 tbsp oil in a pan and add sliced 1/3 cup onions with bell peppers. Sauté until onions are translucent and bell peppers retain some crunch. Remove from pan and keep aside.
  2. Add 2 tbsp. oil to the same pan and add ginger-garlic paste, sauté until the raw odor is gone.
  3. Add ¼ cups chopped onions and fry until they are light golden.
  4. Add tomato puree, turmeric powder and red chili powder; cook until the gravy thickens and releases oil on sides.
  5. Add potatoes, carrots and peas and sauté for 1 minute.
  6. Add water and salt; cover the pan with lid and cook the vegetables on low flame until cooked through but not too soft.
  7. When veggies become tender, add prepared spice mix , sautéed onion-bell pepper mixture and simmer for 4-5 minutes.
  8. Gently fold in cream and remove from flame.
  9. Garnish with fresh coriander and serve hot. 


  • Because bell peppers have seeds and come from flowering plants, they are fruits and not vegetables.
  • Bell peppers are extremely rich in Vitamin C, and contain up to 300% of the daily requirement!

Bell peppers also come in red and yellow colored varieties which are just riper version of the green bell peppers.

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