How to make Kadai Vegetables-SK Khazana -

Mixed vegetables cooked with flavourful kadai masala

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Medium carrot, Cauliflower florets (फूलगोभी के छोटे फूल )

Cuisine : Indian

Course : Main Course Vegetarian

For more recipes related to Kadai Vegetables-SK Khazana checkout Gajar Matar ki Sabzi - SK Khazana. You can also find more Main Course Vegetarian recipes like Tandoori Gobhi Musallam Moongphaliwale Aloo Besan Vadi in Coconut Curry Tender Coconut And Cashewnut Sukke

Kadai Vegetables-SK Khazana

Kadai Vegetables-SK Khazana Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 21-25 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Kadai Vegetables-SK Khazana Recipe

  • Medium carrot peeled, blanched and cut into diamonds 1

  • Cauliflower florets blanched in turmeric water 10-12

  • Baby corns blanched and cut into diamonds 3-4

  • French beans stringed,blanced and cut into 1 inch pieces 5-6

  • Small green capsicum cut into small cubes 1

  • Cottage cheese (paneer) cut into small cubes 100 grams

  • Oil 2 tablespoons

  • Medium onions chopepd 2

  • Medium tomatoes chopepd 2

  • Ginger paste 1 tablespoon

  • Salt to taste

  • Garlic paste 1 1/2 tablespoons

  • Turmeric powder 1/4 teaspoon

  • Kashmiri red chilli powder 2 teaspoons

  • Coriander powder 1 tablespoon

  • Dried fenugreek leaf (kasuri methi) powder 1 1/4 teaspoons

  • Tomato puree 1/2 cup

  • Cashewnut-melon seed (kaju-magaz) paste 2 tablespoons

  • Fresh coriander leaves chopped 1 tablespo for garnish

  • Kadai masala

  • Coriander seeds 2-3 tablespoons

  • Black pepeprcorns 1 teaspoon

  • Green cardamoms 7

  • Dried red chillies 2

  • Black cardamom 1

  • Cumin seeds 1 tablespoon


Step 1

To make kadai masala, grind together coriander seeds, peppercorns, green cardamoms, red chillies, black cardamom and cumin seeds to a fine powder.

Step 2

Heat oil in a non-stick kadai. Add 2 tablespoons kadai masala and sauté for a minute.

Step 3

Add onions, mix and sauté till well browned. Add tomatoes and salt, mix well, cover and cook till tomatoes soften.

Step 4

Add ginger paste and garlic paste, mix and sauté for a minute. Add turmeric powder, chilli powder, coriander powder and 1 teaspoon dried fenugreek leaves powder, mix well and cook for 2-3 minutes.

Step 5

Add tomato puree and mix well. Add cashewnut-melon seed paste, mix and sauté for 5 minutes.

Step 6

Add carrot, cauliflower, baby corns, French beans and capsicum and mix well. Add ¼ cup water and stir.

Step 7

Add salt, cottage cheese cubes and coriander leaves. Mix well and cook for 2-3 minutes.

Step 8

Garnish with coriander leaf and serve hot.

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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 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.