November 25, 2016

Restaurant Style Kadai Vegetables

Colourful Vegetables cooked with Fresh Roasted Spices give a lip smacking side dish to any Indian Bread varieties like Roti, Naan, Chapathi and also tastes delicious with Fried rice and Pulao. The mixture of garlic, ginger, onion and tomato adds colour to taste and make it more spicy...

  • Pre time: 25 mins
  • Cooking time: 25 mins
  • Serves: 4

Ingredients for making Restaurant Style Kadai Vegetables:

For Masala Powder:
  • Coriander seeds 3 tea spoons
  • Red chillies 3 or 4
  • Cloves 5
  • Cinnamon sticks 2 inch
  • Cumin seeds 1/2 tea spoon
  • Pepper 1/4 tea spoon

For Gravy Paste:
  • Chopped Onions from 3 onions
  • Garlic pods 6
  • Ginger piece 2 inches
  • Green chilli 2
  • Chopped tomatoes from 2 ripened ones
  • Cahews 6
  • Coriander seed powder 2 tea spoons
  • Cumin seed powder 1/2 tea spoon
  • Kashmiri chilli powder 1 tea spoon
  • Garam masala powder 1/2 tea spoons

Other items Needed for Kadai Vegetables:
  • Onion 1
  • Capsicum 1
  • Carrot 2
  • Beans 15
  • Cauliflower florets 5
  • Green peas 2 tb spoons
  • Potato 1
  • Butter 3tb spoon
  • Oil 2 tb spoon

Cut the onion and capsicum like petals in to square shape.
Cut carrot, potato and beans into long pieces as shown in picture.

How to make Kadai Vegetables?

Dry roast the items given under the Masala powder for a minute till they become hot and powder them. Keep aside.

Boil the vegetables carrot, peas, cauliflower, beans, potato in a steamer or cooker with salt to soft and keep aside. Must be well boiled but not over boiled.

Now heat a Pan with 2 tea spoons of oil. Add the chopped onion petals and capsicum and fry for few minutes. See to it that they say crunchy and not soft. Take them out and keep in a plate aside.
Heat a kadai with 1 tb spoon of butter and 1 tb spoon of oil. Add the items given under gravy paste one by one in the given order and fry till the tomatoes become mushy. Finally add all the powders and mix well. After they get cooled grind to fine paste in a blender and keep aside.

Add remaining oil and butter to the pan and add the gravy paste. Keep the flame to medium and keep stirring till the oil separates. Now add the masala powder also and mix well. Add the boiled vegetables and mix well. Add required salt. Keep it in mind that already the vegetables were boiled with salt.


Pour necessary water to it. Allow them to boil well.
When the gravy thickens add the onion and capsicum pieces and chopped coriander leaves. Mix well and serve.



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