Kadai Vegetables Recipe - Vibrant vegetables cooked with assorted spices.

This recipe has featured on the show Khanakhazana.

Main Ingredients : French beans ( फ्रेंच बीन्स ) , Carrots ( गाजर )

Cuisine : Punjabi

Course : Main Course_Veg

Kadai Vegetables

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

For more recipes related to Kadai Vegetables checkout Kadai Vegetables , Honey Glazed Beans , Aloo Beans , Vegetables In Sweet And Sour Sauce . You can also find more Main Course_Veg recipes like Raw Banana Sabzi, Pyaz Ki Tarkari, Paneer Tikka Masala, Onion-Garlic-Pepper Gravy. Or try out these recipes from Punjabi Cuisine like gajar halwa , Hariyali Tikki With Chhole, Makhanwala Paneer, Mint And Peas Pulao.

Kadai Vegetables Recipe Card

Kadai Vegetables
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Prep Time : 11-15 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking :

Ingredients for Kadai Vegetables

  • French beans cut into ¼ inch pieces 10-12

  • Carrots cut into ¼ inch cubes 2

  • Cauliflower separated into florets 1/4 medium

  • Green peas 1/4 cup

  • Green capsicums cut into ¼ inch cubes 2 medium

  • Coriander seeds 1 tablespoon

  • Cumin seeds 1 teaspoon

  • Dried red chillies 4-5

  • Garlic 12-15 cloves

  • Green chillies 3-4

  • Ginger 2 one-inch pieces

  • Oil 4 tablespoons

  • Onions sliced 2 medium

  • Turmeric powder 1/2 teaspoon

  • Coriander powder 1 tablespoon

  • Red chilli powder 1 teaspoon

  • Tomatoes roughly chopped 3 large

  • Salt to taste

  • Garam masala powder 1 teaspoon

  • Fresh coriander leaves chopped 3 tablespoons

Method

Step 1

Grind coriander and cumin seeds and three red chillies coarsely. Grind garlic, green chillies and half the ginger to a paste. Cut the rest of the ginger into thin strips.

Step 2

Heat oil in a pan. Add the coarsely ground spice masala. Add the onions and sauté till golden brown. Add ginger-garlic-green chilli paste and sauté for one minute.

Step 3

Add the vegetables except green capsicums and stir. Cook covered on low heat till carrots are almost done. Sprinkle a little water if necessary.

Step 4

Add turmeric powder, coriander powder and red chilli powder. Stir continuously.

Step 5

Add tomatoes, salt and half a cup of water and cook till the vegetables are cooked and the water has dried up. Add capsicums and salt cook for four to five minutes on low heat.

Step 6

Sprinkle garam masala powder. Serve hot, garnished with ginger strips and coriander leaves.

How to make Kadai Vegetables

Step 1

Grind coriander and cumin seeds and three red chillies coarsely. Grind garlic, green chillies and half the ginger to a paste. Cut the rest of the ginger into thin strips.

Step 2

Heat oil in a pan. Add the coarsely ground spice masala. Add the onions and sauté till golden brown. Add ginger-garlic-green chilli paste and sauté for one minute.

Step 3

Add the vegetables except green capsicums and stir. Cook covered on low heat till carrots are almost done. Sprinkle a little water if necessary.

Step 4

Add turmeric powder, coriander powder and red chilli powder. Stir continuously.

Step 5

Add tomatoes, salt and half a cup of water and cook till the vegetables are cooked and the water has dried up. Add capsicums and salt cook for four to five minutes on low heat.

Step 6

Sprinkle garam masala powder. Serve hot, garnished with ginger strips and coriander leaves.

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