KADAI VEGETABLE RECIPE / MIXED VEGETABLE GRAVY RECIPE
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KADAI VEGETABLE RECIPE INGREDIENTS FOR ROASTING AND GRINDING Coriander seeds - 1 tsp Cumin seeds - 1/2 tsp Whole pepper - 1/2 tsp Kashmiri red chilies - 3 nos INGREDIENTS FOR GRINDING Tomatoes - 2 nos (big) Cashewnuts - 10 nos Water - 1/4 cup INGREDIENTS FOR SAUTEING VEGETABLES Oil - 1 tbsp Chopped carrot - 1 no (big) Chopped beans - 10 nos Chopped cauliflower - 1 cup Peeled and chopped potatoes - 1 no Chopped babycorn - 2 nos (big) Diced capsicum - 1/2 Diced onion - 1/2 Salt - 1/2 tsp INGREDIENTS TO MAKE GRAVY Oil - 2 tbsp Cumin seeds - 1/2 tsp Finely chopped ginger - 1 tsp Finely chopped green chilies - 2 nos Finely chopped onion - 1 no Ginger garlic paste - 1 tbsp Red chili powder - 2 tsp Coriander powder - 2 tsp Cumin powder - 1/2 tsp Turmeric powder - 1/4 tsp Kitchen king masala powder - 1/2 tsp Salt - 1/2 tsp (as required) Water - 1 cup Finely chopped coriander leaves - 2 tbps Dry kashturi methi leaves - 2 tsp Garam masala powder - 1 tsp Preparation time : 30 minutes Cooking time : 30 minutes No of servings : 5-6 members Cuisine : Indian Coarse : Side Dish for rotis Method: 1. Heat a pan, add coriander seeds, cumin seeds, whole pepper and kashmiri red chilies. 2. Saute for a minute, turn off the flame, cool down completely, place it in a blender jar, grind it into smooth coarse powder and place it in a bowl. 3. Add chopped tomatoes in the blender jar, grind it into smooth puree, place it in a bowl and set aside. 4. Add cashewnuts, water in the blender jar and grind it into smooth paste in pulse mode. 5. Heat oil in a kadai, add chopped vegetables, saute for 5-6 minutes. 6. Add sliced capsicum, onion, salt, saute for 2 minutes and place it in a bowl. 7. Heat oil in the kadai, add cumin seeds, chopped ginger, green chilies and saute for a minute. 8. Add chopped onion, ginger garlic paste, spice powders, salt and saute for a minute. 9. Add ground tomato puree, cashewnut paste, water, stir well and boil for a minute. 10. Add sauted vegetables, ground masala powder, mix well and cook for 5 minutes. 11. Add chopped coriander leaves, kashturi methi leaves, garam masala powder, mix once, cook for a minute, turn off the flame and serve. |
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| Heat a pan, add 1 tsp of coriander seeds, 1/2 tsp of cumin seeds, 1/2 tsp of whole pepper and 3 kashmiri red chilies |
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| Saute for a minute, turn off the flame and cool down completely |
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| Place it in a blender jar |
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| Grind it into smooth coarse powder |
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| Place it in a bowl |
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| Add 2 chopped tomatoes in the blender jar |
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| Grind it into smooth puree |
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| Place it in a bowl and set aside |
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| Add 10 cashewnuts in the blender jar |
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| Grind it in pulse mode for 3-4 times |
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| Add 1/4 cup of water |
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| Grind it into smooth paste |
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| Heat 1 tbsp of oil in a kadai |
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| Add chopped vegetables |
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| Saute for 5-6 mminutes in medium flame |
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| Add diced capsicum and onion |
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| Add salt |
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| Saute for 2 minutes |
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| Place the sauted vegetables in a bowl |
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| Heat 2 tbsp of oil in the kadai, add 1/2 tsp of cumin seeds, 1 tsp of finely chopped ginger and 2 finely chopped green chilies |
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| Saute for a minute |
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| Add finely chopped onion |
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| Saute for 2 minutes |
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| Add 1 tbsp of ginger garlic paste |
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| Saute for a minute |
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| Add 2 tsp of red chili powder, 2 tsp of coriander powder, 1/2 tsp of cumin powder, 1/4 tsp of turmeric powder, 1/2 tsp of kitchen king masala powder and salt |
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| Saute for a minute |
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| Add ground tomato paste |
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| Mix well for 2 minutes |
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| Add ground cashewnut paste |
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| Add a cup of water |
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| Stir well |
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| Boil for a minute in medium flame |
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| Add sauted vegetables |
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| Add ground masala powder |
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| Mix well and let it cook for 5 minutes |
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| Add chopped coriander leaves and kashturi methi leaves |
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| Add 1 tsp of garam masala powder |
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| Mix once and boil for a minute and turn off the flame |
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| Serve hot |
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