"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
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
(NOTE: Discard the seeds and stems from red chilies. Seed are very spicy and are not healthy.)
For Vegetable
- Blanch and grind or chop tomatoes and keep aside.
- Cut and parboil potato, carrot, beans, cauliflower along with peas. Drain excess water and keep aside.
- Cut bell peppers and onions into 1 inch cube.
- 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
- On a dry board roughly crush the coriander seed with rolling pin.
- In the Kadai or wok heat 2 Tbsp. oil and add crushed coriander seeds and cumin seeds.
- when seeds starts sizzling, add chopped onion, ginger-garlic paste; stir and sauté till onion turn translucent and the raw aroma disappears.
- 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
- Add par boiled vegetable and season with salt. Stir and sauté on a low medium flame for a minute.
- 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.
- 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.
- Simmer for 5 to 6 minutes and switch off the flame.
- Finally add chopped coriander leaves. And stir again very well.
- Garnish with chopped coriander or julienned ginger and serve hot with Tandoori roti/Naan/Paratha or any Indian bread.
- Or serve with steamed rice, jeera rice or saffron rice.
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