Vegetable Kadai
Experience the irresistible flavors of "Vegetable Kadai," a vibrant and aromatic Indian stir-fry packed with colorful mixed vegetables like carrots, beans, peas, bell peppers, and cauliflower. This dish is elevated with a homemade kadai masala—a fragrant blend of dry-roasted spices including coriander, cumin, fennel, and red chilies—alongside bold notes of ginger, garlic, kasuri methi, and garam masala. Slow-cooked in a rich tomato base, each vegetable soaks up the robust spices, creating a medley of flavors that’s both comforting and satisfying. Perfectly suited for vegetarians and health-conscious diners, this one-pot wonder pairs beautifully with roti, naan, or steamed rice, making it a crowd-pleasing centerpiece for any meal. Ready in under an hour, "Vegetable Kadai" is your ticket to traditional Indian cuisine that’s quick, wholesome, and utterly delicious!
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Recipe Information
Ingredients
- 500 grams Mixed vegetables (carrots, beans, peas, bell peppers, cauliflower)
- 2 large, chopped Onion
- 2 large, pureed Tomato
- 2 tablespoons Ginger-garlic paste
- 2 tablespoons Kadai masala (dry roasted coriander seeds, cumin seeds, fennel seeds, and dry red chilies, ground)
- 0.5 teaspoons Turmeric powder
- 1 teaspoon Red chili powder
- 0.5 teaspoons Garam masala
- 1 teaspoon or to taste Salt
- 1 tablespoon, crushed Kasuri methi (dried fenugreek leaves)
- 3 tablespoons Oil
- 1 cup Water
- 2 tablespoons, chopped Fresh cilantro (coriander leaves)
- 2 slit Green chilies
Instructions
Start by preparing the kadai masala. Dry roast coriander seeds, cumin seeds, fennel seeds, and dry red chilies in a pan until aromatic. Let cool and then grind to a coarse powder. Set aside.
In a large kadai or deep pan, heat 3 tablespoons of oil over medium heat.
Add the chopped onions and sauté until they turn golden brown.
Stir in the ginger-garlic paste and sauté for 2 minutes until the raw smell disappears.
Add the pureed tomatoes and cook until the oil starts to separate from the mixture.
Next, add turmeric powder, red chili powder, and the prepared kadai masala. Mix well and cook for another 2 minutes.
Add the mixed vegetables and stir to coat them with the masala.
Pour in one cup of water and add salt. Mix well, cover, and cook on medium-low heat for about 15-20 minutes, or until the vegetables are tender.
Once the vegetables are cooked, add garam masala and crushed kasuri methi. Stir well to combine.
Finally, add the slit green chilies and chopped cilantro. Mix and let it simmer for 2 more minutes.
Serve hot with roti, naan, or steamed rice.
Nutrition Facts
Calories |
1067 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.3 g | 62% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6041 mg | 263% | |
| Total Carbohydrate | 147.9 g | 54% | |
| Dietary Fiber | 36.8 g | 131% | |
| Total Sugars | 71.3 g | ||
| Protein | 28.3 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 440 mg | 34% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 2997 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
