Kadai Vegetable

"Kadai Vegetable is a dish from Indian Punjabi Cuisine. Punjabi cuisine has exotic and rustic flavors. Kadai Vegetable as the name resembles is a semi dry mixed vegetable curry traditionally cooked in Kadai/Wok. Here I have parboiled few of the veggie to make recipe easier when you don’t have Indian Kadai. And for exotic aroma I always prefer using fresh grounded spices blend."

Cuisine: Indian | Recipe Category: Curry
Prep Time: 20 Minutes | Cook time: 20 Minutes | serving: 4

Ingredients

Whole Spices Blend (To be roasted & grounded)

1.	Dry whole red chilies, seeded	3-4 (As per taste preference)
2.	Coriander seeds	1 Tbsp.
3.	Cumin seeds	1 Tsp.
4.	Green cardamom(optional)	2 pc
5.	Cloves(optional)	2 pc
6.	Cinnamon stick(optional)	1 inch

Mixed Vegetable (You need 2-3 Cups of mixed vegetable excluding Onion & Bell peppers)

1.	Potato, peeled, cubed	½ cup
2.	Carrots, peeled, sliced	½ cup
3.	Peas, boiled, squeezed to remove excess	½ cup
4.	Green bean, cut into 1 inch diagonally	½  cup
5.	Cauliflower, florets separated	½  of small
6.	Bell pepper (Red, yellow or green), cubed	1 cup
7.	Onion, cubed	1 cup
8.	Oil (To Sautee onion and bell peppers)	1 Tbsp.

Gravy

1.	Onion , chopped	½ cup, 1 medium
2.	Green chilies, slit	3-4 pc
3.	Ginger paste	1 Tbsp.
4.	Garlic paste	1 Tbsp.
5.	Tomato, blanched &  pureed	1 ½ cups, 4 medium
6.	Oil	3 Tbsp.
7.	Coriander seeds, crushed	1 Tsp.
8.	Cumin seeds	1 Tsp.
9.	Turmeric powder	½  Tsp.
10.	Red chili powder	½  Tsp.
11.	Garam masala	½  Tsp.
12.	Kasuri methi/Dry fenugreek leaves	1 Tbsp.
13.	Salt	To taste
14.	Fresh Coriander leaves, chopped	As needed for garnish
15.	Fresh ginger, julienned	As needed for garnish

Step By Step Instruction: [Hide Images]

For Whole Spices Powder

1. Dry roast all the spices mention in under table Whole Spice on low flame until crisp and fragrant, stirring constantly. 
2. Cool down and blend them to a coarse or fine powder. Keep aside.

(NOTE:  Discard the seeds and stems from red chilies. Seed are very spicy and are not healthy.)

For Vegetable

1. Blanch and grind or chop tomatoes and keep aside.
2. Cut and parboil potato, carrot, beans, cauliflower along with peas. Drain excess water and keep aside.
3. Cut bell peppers and onions into 1 inch cube.
4. In a pan heat 1 Tbsp. oil and add cubed onion and bell pepper. Sauté on medium low flame till half cooked but crunchy. Maintain the crunch, don’t cook completely. Keep aside.

For Kadai vegetable

1. On a dry board roughly crush the coriander seed with rolling pin.
2. In the Kadai or wok heat 2 Tbsp. oil and add crushed coriander seeds and cumin seeds.
3. when seeds starts sizzling, add chopped onion, ginger-garlic paste; stir and sauté till onion turn translucent and the raw aroma disappears.
4. Stir in pureed tomato, slit green chilies & fresh grounded spice powder, turmeric powder, red chili powder; stir well and sauté till you see some oil releasing from the sides and gravy is thickened
5. Add par boiled vegetable and season with salt. Stir and sauté on a low medium flame for a minute.
6. Cover and cook on a medium flame till veggies are cooked well yet retaining shape. Keep check at intervals if required, they should not be overcooked or too soft.
7. Add the sautéed bell peppers and onions, kasuri methi- crushed between your palms, mix gently very well. Adjust the salt and spices. Add garam masala as per your taste at this point.
8. Simmer for 5 to 6 minutes and switch off the flame.
9. Finally add chopped coriander leaves. And stir again very well.
10. Garnish with chopped coriander or julienned ginger and serve hot with Tandoori roti/Naan/Paratha or any Indian bread. 
11. Or serve with steamed rice, jeera rice or saffron rice.