Kadai Vegetable is a tasty, creamy gravy made by cooking vegetables in tomato based saucy mix, cream, paneer and spices. Kadai Vegetable also called Veg Kadai is a great side for roti, chapathi, pulao & biryani as well. Kadai Vegetable Recipe is explained in this post with step by step pictures.
Kadai Vegetable Recipe is similar to other kadai based gravies with mixed vegetables in it.Hope by now you all might have known about my love for any kadai based gravies, and this kadai vegetable restaurant style recipe is added to the list. I made this Kadai Vegetable gravy last week to finish of some leftover veggies and color capsicum.I think the freshly ground masalas give such a nice aroma to the kadai gravies which I like the most.
Check out other kadai based gravies:
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📖 Recipe Card
Kadai Vegetable | Veg Kadai
Kadai Vegetable is a tasty, creamy gravy made by cooking vegetables in tomato based saucy mix, cream, paneer and spices. Kadai Vegetable also called Veg Kadai is a great side for roti, chapathi, pulao & biryani as well. Kadai Vegetable Recipe is explained in this post with step by step pictures.
Servings2 people
Ingredients
- 1 cup mixed vegetables *
- 1/4 cup paneer cubed
- 1/2 cup capsicum chopped - I used colored
- 1/2 cup + 2 tablespoon cubed big onion chopped finely
- 2 medium sized tomatoes
- 3 tablespoon fresh cream
- 1 teaspoon green chilli finely chopped
- 1 tablespoon ginger garlic paste
- 1/2 teaspoon garam masala powder
- 1/2 teaspoon kasoori methi
- 2 teaspoon coriander leaves chopped finely
- 3 teaspoon oil
- salt to taste
TO ROAST & GRIND:
- 2 red chillies
- 1/2 teaspoon jeera
- 2 teaspoon coriander seeds
* I used cauliflower, carrot and peas
Instructions
- Dry roast the ingredients listed under ‘to roast & grind’ cool down completely and then coarse grind it. I used my mortar and pestle to coarse grind it. Set aside.
- Chop tomatoes roughly and take it in a mixer.
- Grind it for a fine paste without adding water, Set aside.
- Chop your veggies and rinse it well. I used my Tupperware to steam it.
- Steam the vegetables until soft yet crunchy enough to bite, set aside.
- Heat oil in a pan – add green chillies and ginger garlic paste saute for 2mins.
- Then add onion and saute till transparent then add the chilli coriander powder and saute well for 3mins.
- Then add tomato paste. Let it boil till raw smell leaves.
- Then add garam masala powder, required salt and boil for 2 mins. Then add 1/2 cup water.
- Add steam cooked vegetables and let it for 3-5mins in low flame.
- When the gravy starts giving a nice aroma, and the consistency is semi thick add paneer, then add fresh cream and mix well.
- Toast capsicum and onion in little oil and add it to the gravy. Mix well and boil for 2mins.
- Finally garnish with coriander leaves and switch off.
- Serve Veg Kadai with phulka or veg pulao or plain steamed basmati rice.
Notes
- You can even pressure cook / cook the vegetables in boiling water but make sure the veggies are crunchy and also keep in mind they are going to get further cooked in gravy too.
- You can use any vegetable of your choice like potato, baby corn, mushroom etc but make sure to cook them as per the cooking time each vegetable takes.
- This is medium spicy with the measurement I have given. You can adjust according to your taste buds.
- Adding cream gives a creamy and rich restaurant flavour. I used homemade fresh cream.
- The consistency should be flowing and creamy.
- You can add half and half milk and fresh cream.
- Toasting capsicum, onion and adding at the final stage gives a nice crunch as in restaurants.
- Adding paneer is purely optional.
- I used homemade paneer so it was very soft and absorbed the flavour well.
Nutrition Facts
Kadai Vegetable | Veg Kadai
Amount Per Serving (125 g)
Calories 337
Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 10g63%
Trans Fat 0.03g
Polyunsaturated Fat 3g
Monounsaturated Fat 6g
Cholesterol 44mg15%
Sodium 88mg4%
Potassium 766mg22%
Carbohydrates 27g9%
Fiber 8g33%
Sugar 8g9%
Protein 10g20%
Vitamin A 7594IU152%
Vitamin C 140mg170%
Calcium 217mg22%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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Kadai Vegetable Recipe Step by Step
- Dry roast the ingredients listed under ‘to roast & grind’ cool down completely and then coarse grind it.I used my mortar and pestle to coarse grind it.Set aside.Chop tomatoes roughly and take it in a mixer.
- Grind it for a fine paste without adding water,Set aside.Chop your veggies and rinse it well.I used my Tupperware Steam it.
- Steam the vegetables until soft yet crunchy enough to bite,Set aside.Heat oil in a pan – add green chillies and ginger garlic paste saute for 2mins.
- Then add onion and saute till transparent then add the chilli coriander powder and saute well for 3mins.Then add tomato paste.
- Let it boil till raw smell leaves.Then add garam masala powder,required salt and boil for 2 mins.Then add 1/2 cup water.
- Add steam cooked vegetables and let it for 3-5mins in low flame.
- When the gravy starts giving a nice aroma, and the consistency is semi thick add paneer, then add fresh cream and mix well.
- Toast capsicum and onion in little oil and add it to the gravy.Mix well and boil for 2mins.Finally garnish with coriander leaves and switch off.
Serve with phulka or veg pulao or plain steamed basmati rice.
I loved the steam cooking method as the veggies retained the color and taste too.
Expert Tips
- You can even pressure cook / cook the vegetables in boiling water but make sure the veggies are crunchy and also keep in mind they are going to get further cooked in gravy too.
- You can use any vegetbale of your choice like potato,baby corn, mushroom etc but make sure to cook them as per the cooking time each vegetable takes.
- This is medium spicy with the measurement I have given. You can adjust according to your taste buds.
- Adding cream gives a creamy and rich restaurant flavour.I used homemade fresh cream.
- The consistency should be flowing and creamy.
- You can add half and half milk and fresh cream.
- Toasting capsicum, onion and adding at the final stage gives a nice crunch as in restaurants.
- Adding paneer is purely optional.
- I used homemade paneer so it was very soft and absorbed the flavour well.
Divya Pramil
Yummm, sucha flavrful recipe and beautiful clicks 🙂 Loved that black kadai too
SPriya Shan
Looks yummy.. Step by step pictures are really useful for a beginner like me.,……
Thava
I tried this yesterday n came out very well….. Thanks a lot