Saturday, 9 January 2016

Kadai Vegetable Gravy

Kadai vegetable gravy is a popular punjabi recipe which goes very well with naan, rotis or phulkas. This dish can be prepared with or without gravy and also with only paneer, popularly known as Kadai paneer. Capsicum and coriander-chilli powder are the key ingredients in this recipe.


1 tsp oil
2 cloves
1 small piece cinnamon stick
2 cardamom pods
1 bay leaf
2 medium sized onions, roughly chopped
4 medium sized tomatoes, roughly chopped
2 tsp ginger garlic paste
1 tbsp melon seeds
1/4 tsp turmeric powder
2 cups mixed vegetable cubed and boiled
1 cup capsicum cubed (I have used red, yellow and green capsicum)
1 tsp kasuri methi
Salt to taste

For the powder:

1 tbsp coriander seeds
4 to 5 red chillies


Heat oil, add onions and ginger garlic paste. Sauté till the onions turn translucent.

Add tomatoes, turmeric powder and salt. Sauté till the tomatoes become soft.

Keep aside to cool and blend in a mixer.

Dry roast the ingredients and grind to a coarse powder.

Heat oil in a pan and add cloves, cardamom, cinnamon and bay leaf. Saute for a few minutes.

Add capsicum and sauté till it is cooked.

Add the prepared mixture and add kasuri methi to this. Adjust salt. Add the prepared powder. 

Once the mixture starts leaving oil, add the cooked vegetables, paneer, water and bring to a boil.

Serve hot garnished with coriander leaves.

Serve hot with naan or phulkas.

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