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How to make Kadai Vegetables - Vibrant vegetables cooked with assorted spices.

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This recipe has featured on the show Khanakhazana.

Main Ingredients : Freench Beans, Carrots (गाजर)

Cuisine : Punjabi

Course : Main Course Vegetarian

Kadai Vegetables
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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.

You can also find more Main Course Vegetarian recipes like Anjeer Gobhi, Barley Risotto with Mushrooms, Peas In A Mushroom Potato Ring, Susal.

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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 : Moderate

Taste : Spicy

Ingredients for Kadai Vegetables Recipe

  • Freench 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.

Also try out these recipes from Punjabi Cuisine like Whole Green Chilli Pickle, Dahiwale Tinde, Subzi Parantha, Butter Chicken.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.