Kadai Vegetable Gravy Recipe | Easy North Inidan Spicy Side Dishes

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Kadai Vegetable (with Gravy)

Aug 08, 2013         6 comments.

Kadai Vegetable: Coming together of various parboiled vegetables in a spicy gravy!

I’m off vacationing. Because that’s what you do after 4 longs years of studying boring interesting subjects. 😛

Kadai Vegetable Gravy Recipe

I made this side dish last month. Actually, I made it a day before my results were to be announced. Nervousness or whatever kept me from blogging for a while, and later I completely forgot about this. As I sat cleaning my hard drive, I found these pictures and decided to share ’em with y’all. I’m anyways not cooking for a while. Might as well share some of my past escapades! 😉

A homemade Kadai Vegetable (at least my version) isn’t anything like what you find in Indian restaurants. This is mildly spiced, not deep fried, not too oily nor too rich. I think it is just the perfect healthy side to almost any Indian main course!

KADAI VEGETABLE GRAVY RECIPE

Some of the veggies that I used are –
Kadai Vegetable gravy Recipe

In a pan with high sides, add the veggies (except onions, bell peppers and peas), a sprinkle of salt and some water just enough to cover the veggies.
Kadai Vegetable gravy Recipe

Mix well, cover and let it boil for 10 minutes until the veggies are boiled partially
Kadai Vegetable gravy Recipe

Optional – Roast dry red chilli and coriander seeds, With a mortar & pestle or spice grinder, grind to a powder and set aside.
Kadai Vegetable gravy Recipe

In a pan with high sides, heat some oil and add the sliced Onions, chilli, grated ginger & garlic, salt and mix well. Sauté until it turns translucent.
Kadai Vegetable gravy Recipe

Add capsicum (bell peppers) and sauté for 4-5 minutes.
Kadai Vegetable gravy Recipe

Add the Garam Masala & the ground chilli-coriander powder. Mix well.
Kadai Vegetable gravy Recipe

Add the Tomato Puree and mix well.
Kadai Vegetable gravy Recipe

Let it cook for 5-7 minutes or until the veggies dry up a bit.
Kadai Vegetable gravy Recipe

Add some vegetable stock or water and mix well. Let it come to a boil. (Taste and adjust for seasoning)
Kadai Vegetable gravy Recipe

Add the parboiled veggies. Mix and let it boil for 5-7 minutes
Kadai Vegetable gravy Recipe

Add boiled peas and mix well.
Kadai Vegetable gravy Recipe

Let the water boil away until you have a semi-thick gravy dish!
Kadai Vegetable gravy Recipe

Garnish with chopped Cilantro / Coriander and serve with any Indian main course!
Kadai Vegetable gravy Recipe

Print

Kadai Vegetable (with Gravy)


  • Author: Kavitha
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 4-6 1x
Scale

Ingredients

  • 1 Large carrot, peeled and cut into thin strips
  • 1 cup Green Beans, sliced lengthwise
  • 2 medium Potatoes, peeled and chopped into small cubes
  • 1 cup Cauliflower, chopped into small florets (optional)
  • 1 cup sliced Capsicum / Bell Peppers
  • 1 cup Onions, sliced lengthwise
  • 1/2 cup Tomato Puree or Canned Tomatoes (just boil 2 tomatoes in hot water for 3 minutes, remove peel & grind in blender)
  • 1/4 cup Green Peas, boiled
  • 34 Green Chillies, slit in the center
  • 2 cloves Garlic, grated
  • 1 teaspoon Ginger, grated
  • 2 teaspoons Garam Masala (homemade or store bought)
  • 2 teaspoons Salt (adjust to taste)
  • Water or Vegetable Stock, as required (around 1 cup)
  • 2 tablespoons Vegetable or Canola Oil
  • handful of Chopped Coriander or Cilantro leaves, for garnish

Optional

  • a dash of milk or cream
  • 1 tablespoon Coriander Seeds
  • 23 Dry Red Chilli

Instructions

  1. In a pan with high sides, add the veggies (except onions, bell peppers and peas), a sprinkle of salt and some water just enough to cover the veggies.
  2. Mix well, cover and let it boil for 10 minutes until the veggies are boiled partially
  3. Optional – Roast dry red chilli and coriander seeds, With a mortar & pestle or spice grinder, grind to a powder and set aside.
  4. In a pan with high sides, heat some oil and add the sliced Onions, chilli, grated ginger & garlic, salt and mix well. Sauté until it turns translucent.
  5. Add capsicum (bell peppers) and sauté for 4-5 minutes.
  6. Add the Garam Masala & the ground chilli-coriander powder. Mix well.
  7. Add the Tomato Puree and mix well. Let it cook for 5-7 minutes or until the mixture dries up a bit.
  8. Add some vegetable stock or water and mix well. Let it come to a boil. (Taste and adjust for seasoning)
  9. Add the parboiled veggies. Mix and let it boil for 5-7 minutes
  10. Add boiled peas and mix well.
  11. Let the water boil away until you have a semi-thick gravy dish! Add a dash of warm milk or cream and mix well.
  12. Garnish with chopped Cilantro / Coriander and serve with any Indian main course!

Note

  1. You can use your favorite vegetables

 





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