Veg Kadai Recipe

Ingredients:

For the Kadai Masala:

• 2 teaspoons coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 4-5 dried red chillies
• 1 tablespoon kasuri methi (dried fenugreek leaves)
• 1 teaspoon garam masala

For the Gravy:

• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 1 bay leaf
• 1 cinnamon stick
• 2-3 green cardamom pods
• 2 onions, finely chopped
• 1 tablespoon ginger-garlic paste
• 2 tomatoes, pureed
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chilli powder
• Salt to taste

For the Vegetables:

• 2 cups mixed vegetables (cauliflower, carrots, bell peppers, etc.), chopped
• 1/2 cup paneer (cottage cheese), cubed
• 1/4 cup fresh coriander leaves, chopped

Instructions:

1. Dry roast the ingredients for the Kadai Masala (coriander seeds, cumin seeds, fennel seeds, dried red chillies, kasuri methi, and garam masala) in a pan for 2-3 minutes until fragrant. Let it cool and grind it into a fine powder. Set aside.
2. Heat oil in a pan and add cumin seeds, bay leaf, cinnamon stick, and cardamom pods. Sauté for a minute until fragrant.
3. Add chopped onions and ginger-garlic paste. Sauté until the onions turn golden brown.
4. Add tomato puree, turmeric powder, red chilli powder, and salt to taste. Cook until the oil separates from the mixture.
5. Add chopped vegetables and paneer. Mix well and add a cup of water. Cover and cook until the vegetables are tender.
6. Add the Kadai Masala and fresh coriander leaves. Mix well and cook for another 2-3 minutes.
7. Veg Kadai is ready to be served hot with rice, naan, or roti.

Tips:

1. You can use any vegetables of your choice for this dish. Just make sure to cut them into bite-sized pieces.
2.  You can replace paneer with tofu or skip it altogether.
3.  If you prefer a spicier Kadai, you can add more red chilli powder or fresh green chillies.
4.  Make sure to grind the Kadai Masala into a fine powder for the best flavour.
5.  To make this dish vegan, skip the paneer and use oil instead of ghee.