Kadai Vegetable

Name: Kadai Vegetable
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 150 g cauliflower (cut into small florets); 150 g potato (peeled and cubed); 100 g carrot (peeled and cubed); 80 g green peas (fresh or frozen); 80 g beans (trimmed and cut into small pieces); 2 pcs bell pepper (medium, mixed colors, cut into squares); 2 pcs onion (medium, sliced); 3 pcs tomato (medium, finely chopped); 1 inch ginger (finely chopped); 5 pcs garlic (cloves, finely chopped); 2 pcs green chili (slit); 2 tsp coriander seeds (for kadai masala); 1 tsp cumin seeds (divided); 2 pcs dried red chili (for kadai masala); 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 1 tsp kasuri methi (crushed); 0.5 tsp salt; 2 tbsp oil; 0.5 cup water (for cooking the gravy); 2 tbsp coriander leaves (chopped)

RATING

4.6/5(105)

TASTE SCORE

9/10

A colorful mixed vegetable curry cooked with a freshly ground kadai masala, onion, tomato, and bell pepper. It has bold North Indian flavors, a lightly smoky finish, and just enough gravy to pair well with roti or jeera rice.

PREP

20m

COOK

25m

SERVES

1 KATORI

228 cal

SERVINGS

METHOD · 8 STEPS

prep · ~15 min
Prep all the vegetables and aromatics.
1.Cut the cauliflower into small florets.
2.Peel and cube the potato and carrot into bite-size pieces.
3.Trim and cut the beans, square the bell pepper, and slice the onion.
4.Chop the tomato, ginger, and garlic, then slit the green chili.
roast · ~4 min
Roast and crush the kadai masala.
Dry roast the coriander seeds, 1/2 tsp cumin seeds, and dried red chili in a small pan over low heat until fragrant. Cool slightly, then crush them coarsely.
TIPKeep the masala slightly coarse for the classic kadai texture and flavor.
saute · ~8 min
Cook the vegetables.
1.Heat 1 tbsp oil in a kadai or wide pan over medium heat.
2.Add the potato, carrot, cauliflower, beans, and green peas.
3.Cook, stirring often, until the vegetables are lightly colored and nearly tender, 6 to 8 minutes.
4.Transfer them to a plate.
TIPDo not fully soften the vegetables here; they will finish cooking in the masala.
temper · ~7 min
Make the base.
1.Heat the remaining 1 tbsp oil in the same pan.
2.Add the remaining 1/2 tsp cumin seeds and let them sizzle.
3.Add the onion and bell pepper and cook until the onion turns light golden, 5 to 6 minutes.
4.Add the ginger, garlic, and green chili and cook for 1 minute.
saute · ~6 min
Cook the tomato masala.
Add the tomato, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes break down and the masala looks glossy, 5 to 6 minutes.
simmer · ~7 min
Finish the kadai vegetable.
1.Add the cooked vegetables back to the pan and mix well.
2.Add the crushed kadai masala, garam masala, kasuri methi, and water.
3.Cover and simmer until the vegetables are tender and the gravy lightly coats them, 5 to 7 minutes.
4.Stir once or twice so the masala does not catch at the bottom.
garnish
Garnish with coriander leaves.
serve
Serve hot with roti, naan, or rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Keep the kadai masala slightly coarse so you get the signature speckled texture and bursts of spice.
2
Cut potato, carrot, and cauliflower to similar bite-size pieces so they finish cooking at the same time.
3
Do not overcook the bell pepper in the onion stage; a little crunch gives kadai vegetable its classic contrast.
4
Cook the tomato masala until the oil looks glossy at the edges, or the gravy can taste raw and sharp.
5
Add water sparingly at the end; this dish should have a thick coating gravy, not a runny curry.
6
Crush kasuri methi between your palms just before adding to release more aroma into the final simmer.
7
This curry tastes even better after a short rest, as the roasted coriander-cumin masala settles into the vegetables.