Vegetable Kadai

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

Ingredients

tbsp coriander seeds: 1

tsp cumin seeds: 1/2

cloves: 2

green cardamoms: 2

inch cinnamon stick: ½

dry Kashmiri red chilies: 3-4

tsp dry fenugreek leaves: 1

whole cashews: 9

whole black peppers: 5-6

cup carrots (cut into 2 inch cubes): 1/2

cup potatoes (cut into 2 inch cubes): 1/2

cup green peas: 2/3

medium bell pepper: 1

cup onions (sliced): 1/3

tbsp oil: 1

tbsp oil: 2

cup onions (chopped): 1/4

tsp ginger garlic paste: 1

medium tomatoes (pureed): 2

tsp turmeric powder: 1/4

tsp red chili powder: 1/4

salt to taste

cups water: 2

tbsp low fat cream: 3

tbsp fresh coriander (chopped): 3

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. 

Trivia

• 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.