Punjabi Mixed Vegetable Kadai Recipe
A high protein Punjabi recipe with potatoes (aloo) - length wise, baby corn - length wise, carrot (gajjar) - length wise. Ready in 35 min, serves 4.
Curated byHarpreet Singh🇮🇳
Instructions
27 steps- 1
To begin making the Punjabi Mixed Vegetable Kadai Recipe, firstly clean, wash and cut all the vegetables and keep them aside
tablespoons butter - + oil mixed(2) - 2
Dice onions, capsicums and keep them aside too
onion - (1 diced +1 chopped)(2)onion(1) - 3
Heat 2 cups of water in a saucepan
- 4
when it starts boiling switch of the stove and add the vegetables in it
- 5
Let the vegetables sit for about 8-10 minutes to speed the cooking process
- 6
The next step is to make the onion tomato paste
onion - (1 diced +1 chopped)(2)tomato(2)onion(1) - 7
Heat oil in a heavy bottomed pan and add the ingredients under 'to saute and grind' including tomatoes, onions, ginger, green chillies and garlic
green beans (french beans) - length wise(1/4 cup)green peas (matar)(1 tablespoon)green bell pepper (capsicum) - diced(2)onion - (1 diced +1 chopped)(2)tomato(2)onion(1)inch ginger(1/4)green chilli(2)cloves garlic(3)dry red chilli - adjustable(3) - 8
Let it cook till the onions and tomatoes turns a little mushy
onion - (1 diced +1 chopped)(2)tomato(2)onion(1) - 9
Cool down and grind it a fine paste
- 10
The next step is to make the Kadai Masala
garam masala powder - optional(1 teaspoon) - 11
Dry roast coriander seeds, red chillies, cinnamon, cloves and elaichi until they turn slightly brown and starts releasing the aroma
cumin seeds (jeera)(1 teaspoon)green chilli(2)cloves garlic(3)-/2 coriander (dhania) seeds(1 tablespoon)dry red chilli - adjustable(3)inch cinnamon stick (dalchini)(1/2)cloves cloves (laung)(2) - 12
Cool them and grind it in a mixer to a coarse powder
garam masala powder - optional(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon) - 13
Heat butter in a kadai
tablespoons butter - + oil mixed(2) - 14
Add cumin seeds and bay leaf
bay leaf (tej patta)(1)cumin seeds (jeera)(1 teaspoon)-/2 coriander (dhania) seeds(1 tablespoon) - 15
Let cumin seeds splutter
cumin seeds (jeera)(1 teaspoon)-/2 coriander (dhania) seeds(1 tablespoon) - 16
Add onion and saute till slightly browned
onion - (1 diced +1 chopped)(2)onion(1) - 17
Next add the tomato paste and saute well for about 4-5 minutes or till raw smell goes and color changes
tomato(2) - 18
Meanwhile, as the tomato onion paste is getting cooked take another pan add a little oil, roast capsicum, and onion for 2 minutes
onion - (1 diced +1 chopped)(2)tomato(2)onion(1) - 19
Set aside
- 20
Once the raw smell of the tomato onion paste goes and they start leaving oil, add turmeric powder, kasuri methi, grounded kadai masala, garam masala, salt and sugar
onion - (1 diced +1 chopped)(2)garam masala powder - optional(1 teaspoon)kasuri methi (dried fenugreek leaves)(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon)sugar(1/4 teaspoon)salt - to tastetomato(2)onion(1) - 21
Cook for another 2 minutes
- 22
Add sauteed capsicum and onion
onion - (1 diced +1 chopped)(2)onion(1) - 23
When the gravy starts giving a nice aroma, and the consistency is semi thick, add in the blanched veggies and mix well
- 24
Cover and cook for 2-3 minutes
- 25
Finally add in fresh cream and give a quick mix
tablespoons fresh cream(2) - 26
Boil once, add chopped coriander leaves and switch off
cauliflower (gobi) - chopped(1/4 cup)-/2 coriander (dhania) seeds(1 tablespoon) - 27
Serve Punjabi Mixed Vegetable Kadai Recipe along with Dal Makhani, Palak Raita and Phulka for your everyday meal
tablespoons butter - + oil mixed(2)
Rate this recipe
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Punjabi Mixed Vegetable Kadai Recipe
A high protein Punjabi recipe with potatoes (aloo) - length wise, baby corn - length wise, carrot (gajjar) - length wise. Ready in 35 min, serves 4.
Curated byHarpreet Singh🇮🇳
Estimated Nutrition Highlights
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Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
27 steps- 1
To begin making the Punjabi Mixed Vegetable Kadai Recipe, firstly clean, wash and cut all the vegetables and keep them aside
tablespoons butter - + oil mixed(2) - 2
Dice onions, capsicums and keep them aside too
onion - (1 diced +1 chopped)(2)onion(1) - 3
Heat 2 cups of water in a saucepan
- 4
when it starts boiling switch of the stove and add the vegetables in it
- 5
Let the vegetables sit for about 8-10 minutes to speed the cooking process
- 6
The next step is to make the onion tomato paste
onion - (1 diced +1 chopped)(2)tomato(2)onion(1) - 7
Heat oil in a heavy bottomed pan and add the ingredients under 'to saute and grind' including tomatoes, onions, ginger, green chillies and garlic
green beans (french beans) - length wise(1/4 cup)green peas (matar)(1 tablespoon)green bell pepper (capsicum) - diced(2)onion - (1 diced +1 chopped)(2)tomato(2)onion(1)inch ginger(1/4)green chilli(2)cloves garlic(3)dry red chilli - adjustable(3) - 8
Let it cook till the onions and tomatoes turns a little mushy
onion - (1 diced +1 chopped)(2)tomato(2)onion(1) - 9
Cool down and grind it a fine paste
- 10
The next step is to make the Kadai Masala
garam masala powder - optional(1 teaspoon) - 11
Dry roast coriander seeds, red chillies, cinnamon, cloves and elaichi until they turn slightly brown and starts releasing the aroma
cumin seeds (jeera)(1 teaspoon)green chilli(2)cloves garlic(3)-/2 coriander (dhania) seeds(1 tablespoon)dry red chilli - adjustable(3)inch cinnamon stick (dalchini)(1/2)cloves cloves (laung)(2) - 12
Cool them and grind it in a mixer to a coarse powder
garam masala powder - optional(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon) - 13
Heat butter in a kadai
tablespoons butter - + oil mixed(2) - 14
Add cumin seeds and bay leaf
bay leaf (tej patta)(1)cumin seeds (jeera)(1 teaspoon)-/2 coriander (dhania) seeds(1 tablespoon) - 15
Let cumin seeds splutter
cumin seeds (jeera)(1 teaspoon)-/2 coriander (dhania) seeds(1 tablespoon) - 16
Add onion and saute till slightly browned
onion - (1 diced +1 chopped)(2)onion(1) - 17
Next add the tomato paste and saute well for about 4-5 minutes or till raw smell goes and color changes
tomato(2) - 18
Meanwhile, as the tomato onion paste is getting cooked take another pan add a little oil, roast capsicum, and onion for 2 minutes
onion - (1 diced +1 chopped)(2)tomato(2)onion(1) - 19
Set aside
- 20
Once the raw smell of the tomato onion paste goes and they start leaving oil, add turmeric powder, kasuri methi, grounded kadai masala, garam masala, salt and sugar
onion - (1 diced +1 chopped)(2)garam masala powder - optional(1 teaspoon)kasuri methi (dried fenugreek leaves)(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon)sugar(1/4 teaspoon)salt - to tastetomato(2)onion(1) - 21
Cook for another 2 minutes
- 22
Add sauteed capsicum and onion
onion - (1 diced +1 chopped)(2)onion(1) - 23
When the gravy starts giving a nice aroma, and the consistency is semi thick, add in the blanched veggies and mix well
- 24
Cover and cook for 2-3 minutes
- 25
Finally add in fresh cream and give a quick mix
tablespoons fresh cream(2) - 26
Boil once, add chopped coriander leaves and switch off
cauliflower (gobi) - chopped(1/4 cup)-/2 coriander (dhania) seeds(1 tablespoon) - 27
Serve Punjabi Mixed Vegetable Kadai Recipe along with Dal Makhani, Palak Raita and Phulka for your everyday meal
tablespoons butter - + oil mixed(2)
Rate this recipe
