Kadai vegetable recipe, easy veg side

Kadai vegetable preparation in easy method with Punjabi garam masala, other spices making a wonderful side dish for chapati, mild pulaos.

I love kadai paneer very much and wanted to try Kadai vegetables for a long time. I am not sure why I have not tried this earlier as I know Aj loves mixed vegetables very much.

When I was thinking what to make the other day for lunch for Aj with Dal, I thought I will try this and make post too if it turns out well. It turned out really good and Aj too loved it. Sure adds to the list of favorite vegetable side dishes I make.

Veg choice

Vegetables can be added according to the availability, especially vegetables like beans, carrot, peas and cauliflower. You can add baby corn like me. Experiment adding sweet corn, broccoli and few paneer cubes too according to your preference.

My notes

I added Punjabi garam masala here, but you can also add regular garam masala. Main thing while preparing kadai vegetable is to cook the vegetables just right, retain the crunch of the vegetables. Adding butter for frying adds more taste as well as calories😉😁, it’s up to you.

Recipe card

Print Pin

No ratings yet

Veg Kadai recipe | Kadai vegetable

Kadai vegetable preparation in easy method with Punjabi garam masala, other spices making a wonderful accompaniment for Indian flatbread, mild pulaos.

Course Side Dish

Cuisine Indian

Prep Time 15 minutes

Cook Time 20 minutes

Servings 3

1x2x3x

Cup measurements

Ingredients

• 10 Beans French beans
• 2 Carrot
• 4 Baby corn
• 15 Cauliflower cut, bite size florets
• ¼ Green peas
• 1 Capsicum
• 2 Onion
• 3 Tomato
• 1 teaspoon Ginger garlic paste
• 1 inch Ginger julienned
• 3 Green chilli
• 1 teaspoon Garam masala powder Punjabi
• 2 teaspoon Red chilli powder Kashmiri
• 1.5 teaspoon Coriander powder
• ¼ teaspoon Turmeric
• 1 tablespoon Coriander seeds
• ¼ teaspoon Sugar
• 3 tablespoon Coriander leaves finely chopped
• Salt – as needed
• 1 tablespoon Butter
• 1 tablespoon Oil
• 1 teaspoon Cumin seeds

Cook ModePrevent your screen from going dark

Instructions

• Cut vegetables into bite sized pieces, slightly large cubes/ pieces. Slice baby corn alone thinly for easy cooking.
• Take coriander seeds, coarsely grind or crush coriander seeds. 
  1 tablespoon Coriander seeds
• Heat a kadai with butter and oil, Add cumin seeds, coarsely powdered coriander seeds.
  1 tablespoon Oil, 1 teaspoon Cumin seeds, 1 tablespoon Butter
• Give a quick stir. Add ginger julienne, slit green chillies.
  1 inch Ginger, 3 Green chilli
• Add sliced onion and fry for a minute. Add Ginger garlic paste. Fry one more minute.
  2 Onion, 1 teaspoon Ginger garlic paste
• Add vegetable except cauliflower and capsicum. Sprinkle sugar. Fry for two minutes in medium flame covered.
  10 Beans, 2 Carrot, 4 Baby corn, ¼ Green peas, ¼ teaspoon Sugar
• Add punjabi garam masala, coriander powder, red chilli powder, turmeric and salt. Fry for a minute.
  1 teaspoon Garam masala powder, 2 teaspoon Red chilli powder, 1.5 teaspoon Coriander powder, ¼ teaspoon Turmeric, Salt – as needed
• Add finely chopped tomatoes, cauliflower and ½ cup water.
  3 Tomato, 15 Cauliflower
• Cook covered for 2 more minutes.
• Continue cooking opening the lid until the water is absorbed and the tomatoes blend well in the dish.
• Add cubed capsicum lastly and cook 2 more minute. Add extra butter or oil to give a shine if desired.
  1 Capsicum
• Garnish with coriander leaves and switch of the flame.
  3 tablespoon Coriander leaves

Notes

• I slice beans diagonally so that it gets cooked easily.
• I used Delhi carrot, so it’s really colorful and red. Use it if you get too.
• You can use regular garam masala too in place of Punjabi garam masala.
• Cook vegetables only just right, without over cooking, without burning it or under cooking it. Regulate the heat accordingly. 

YoutubeDo you like short videos? Subscribe now!

InstagramMention @rakskitchen or tag #rakskitchen if you have tried this recipe.

Stepwise photos

1. Cut vegetables into bite sized pieces, slightly large cubes/ pieces. Slice baby corn alone thinly for easy cooking.

2. Take coriander seeds, coarsely grind or crush coriander seeds.

3. Heat a kadai with butter and oil.

4. Add cumin seeds, coarsely powdered coriander seeds. Give a quick stir.

5. Add ginger julienne, slit green chillies. Add sliced onion.

6. Fry for a minute. Add Ginger garlic paste. Fry one more minute.

7. Add vegetable except cauliflower and capsicum. Fry for two minutes in medium flame covered.

8. Add Punjabi garam masala, coriander powder, red chilli powder, turmeric and salt. Fry for a minute.

9. Add finely chopped tomatoes, cauliflower and ½ cup water. Cook covered for 2 more minutes. Continue cooking opening the lid until the water is absorbed and the tomatoes blend well in the dish.

10. Add cubed capsicum lastly and cook 2 more minute. Add extra butter or oil to give a shine if desired.

Garnish with coriander leaves and switch of the flame.