Kadai Vegetable with Naan

Instructions

1. 1

   Prepare the Kadai Masala

   • In a small, dry pan over low heat, add coriander seeds, 1 tsp cumin seeds, dried red chilies, and black peppercorns.
   • Dry roast for 2-3 minutes, stirring constantly, until the spices are fragrant and slightly darker. Be careful not to burn them.
   • Remove from heat and let the spices cool completely.
   • Transfer to a spice grinder or mortar and pestle and grind to a coarse powder. Set aside.
2. 2

   Sauté the Vegetables

   • Heat 2 tbsp of oil in a kadai or a heavy-bottomed wok over medium-high heat.
   • Add the carrots, green beans, and cauliflower florets. Sauté for 5-6 minutes until they are about 70% cooked and have light golden spots.
   • Add the cubed onion and green bell pepper. Continue to sauté for another 3-4 minutes until they are crisp-tender.
   • Remove all the vegetables from the kadai and set them aside on a plate.
3. 3

   Prepare the Gravy

   • In the same kadai, add the remaining 1 tbsp of oil and heat it over medium flame.
   • Add 1 tsp of cumin seeds and let them splutter.
   • Add the finely chopped onion and sauté for 4-5 minutes until it turns soft and translucent.
   • Stir in the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
   • Add the tomato puree, turmeric powder, Kashmiri red chili powder, and salt. Mix well.
   • Cook the masala, stirring occasionally, for 7-8 minutes until it thickens and you see oil separating from the sides.
4. 4

   Combine and Finish the Dish

   • Add the sautéed vegetables back into the kadai with the tomato gravy.
   • Sprinkle 2-3 teaspoons of the freshly prepared Kadai Masala over the vegetables (store the rest in an airtight container).
   • Gently toss everything together to coat the vegetables evenly with the masala and gravy.
   • Pour in 1/2 cup of water, stir, and bring to a simmer. Cover and cook on low heat for 5 minutes to allow the flavors to meld.
   • Uncover and stir in the crushed kasuri methi, garam masala, and optional fresh cream. Mix well and cook for one more minute.
   • Turn off the heat.
5. 5

   Garnish and Serve

   • Garnish with fresh coriander leaves and ginger juliennes.
   • Serve hot with naan, roti, or paratha.