Mixed Vegetable Kadai Masala Curry

Name: Mixed Vegetable Kadai Masala Curry
Yield: 4 servings
Cuisine: Indian
Ingredients: FOR KADAI MASALA:; 1 1/2 tablespoons coriander seeds; 1/2 tablespoon jeera/cumin seeds; 4 dry red chilies; 2 green cardamoms; FOR TOMATO PUREE:; 2 small tomatoes, roughly chopped; 1 small onion, roughly chopped; 2 large cloves of garlic, peeled and chopped; 1 inch ginger, peeled and chopped; 1/4 cup almonds/badam (whole or slivered), soaked in warm water; VEGETABLES NEEDED:; 1 large onion, cubed; 1/2 bell pepper/capsicum, cubed; 1 medium sized potato, peeled and cut into thick juliennes; 1 large carrot, peeled and cut into thick juliennes; 1/4 cup green peas (fresh or frozen); For KADAI GRAVY:; 3 tablespoons cooking oil (plus 1 tablespoon for sauteing the onions and bell pepper); 1 large bay leaf; 1/2 teaspoon haldi/turmeric powder; 1 tablespoon Kashmiri red chili powder (more for color than heat); 1 1/2 teaspoons freshly ground coriander powder; 1/2 teaspoon black pepper powder; 1/2 teaspoon garam masala powder; 1/2 teaspoon crushed dry kasoori methi powder/fenugreek leaves powder; to taste Salt; Pinch sugar; As required Chopped coriander leaves/cilantro for garnish

Vanitha Bhat @cook_10017275

Mixed Vegetable Kadai is a restaurant style Indian curry enjoyed as a side dish with any Indian flat bread or even jeera rice! Fresh, crunchy vegetables are sauteed in a tomato-onion gravy and seasoned with a special freshly ground masala powder called “kadai masala powder”!

Vanitha Bhat @cook_10017275

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Ingredients

4 servings

FOR KADAI MASALA:
1 1/2 tablespoonscoriander seeds
1/2 tablespoonjeera/cumin seeds
4dry red chilies
2green cardamoms
FOR TOMATO PUREE:
2small tomatoes, roughly chopped
1small onion, roughly chopped
2large cloves of garlic, peeled and chopped
1 inchginger, peeled and chopped
1/4 cupalmonds/badam (whole or slivered), soaked in warm water
VEGETABLES NEEDED:
1large onion, cubed
1/2bell pepper/capsicum, cubed
1medium sized potato, peeled and cut into thick juliennes
1large carrot, peeled and cut into thick juliennes
1/4 cupgreen peas (fresh or frozen)
For KADAI GRAVY:
3 tablespoonscooking oil (plus 1 tablespoon for sauteing the onions and bell pepper)
1large bay leaf
1/2 teaspoonhaldi/turmeric powder
1 tablespoonKashmiri red chili powder (more for color than heat)
1 1/2 teaspoonsfreshly ground coriander powder
1/2 teaspoonblack pepper powder
1/2 teaspoongaram masala powder
1/2 teaspooncrushed dry kasoori methi powder/fenugreek leaves powder
to tasteSalt
Pinchsugar
As requiredChopped coriander leaves/cilantro for garnish

Saved

Steps

1

TO MAKE THE KADAI MASALA:
In a wide saucepan, roast the dry spices; coriander seeds, cumin seeds, cardamoms and dry red chilies on medium heat for a few minutes, stirring often. Once they turn slightly brown, remove, cool and make into a fairly fine powder.
This is the kadai masala needed to make this delicious curry.
2

TO MAKE THE TOMATO PUREE:
Make a fine paste of all the ingredients listed; tomatoes, onions, garlic, ginger and soaked almonds in a blender jar. Keep aside.
3

TO PREPARE THE VEGETABLES: Boil potatoes and green peas in enough water until the potatoes are almost cooked. During the last few minutes of cooking, stir in the chopped carrots and cook until they are crisp tender; do not overcook the carrots! Drain and keep aside.
While the potatoes are boiling, in a wide saucepan, heat one tablespoon of oil on high heat and stir fry onions and bell peppers along with black pepper powder for a couple of minutes until they are just still crunchy!
4

TO MAKE THE MIXED VEGETABLE KADAI GRAVY:
In a kadai/deep saucepan, heat 3 tablespoons oil and once hot, add the bay leaf; saute for a few seconds and then tip in the tomato-onion puree.
Cook the tomato paste on medium heat for about 2 minutes, stirring continuously.
5

Add the dry spice powders; Kashmiri red chili powder, haldi and coriander powders, mix well and cook again until the oil separates.
6

Add 2 tablespoons of the prepared kadai masala powder (or even less/more depending upon your preference), stir to combine.
Add the cooked potatoes, carrots and peas along with the water and mix well.
7

Add pinch of sugar and salt to taste along with garam masala powder and kasoori methi.
Bring the mixture to a boil on medium heat and simmer for 2 minutes. Add more water if needed.
At this stage, stir in sauteed onions and bell pepper, mix well and simmer the curry for about 1 more minute. Make sure not to overcook the bell peppers.
8

Adjust the consistency of the gravy to your preference.
Remove from heat and serve garnished with freshly chopped coriander leaves.
9

Spicy and mouth-watering Mixed Vegetable Kadai is ready to be served hot with any Indian flat bread like roti, paratha, naan etc. I have served mine with bright red Beetroot parathas!
Enjoy and Happy Cooking!
10

Notes
You can use any kind of vegetable you prefer like cauliflower florets, green beans, mushroom etc.
11

For the paneer (Indian cottage cheese) lover, stir in thick juliennes or cubed paneer into the gravy along with vegetables. You can add them fresh or slightly sautéed.
Adjust the amount of spices, especially red chilles according to your taste. Make the gravy as thick or as thin as you like.
Leftover kadai masala powder can be stored for up to a week to use in any other curry like you use