Kadai Vegetable with Roti (Home-Style)
40 minutes
2 reads
About Kadai Vegetable with Roti (Home-Style)
Colourful vegetables in a bold, spicy masala flavoured with freshly crushed coriander seeds and dried red chillies. The coarse kadai masala gives it a robust, smoky flavour that stands out from everyday sabzis.Leaving the onion and capsicum slightly firm keeps a nice bite in every spoonful.
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Recipe Time & More
Prep15 minutes
Cook25 minutes
Total40 minutes
Ingredients
For the Kadai Masala
- 1 tbsp Coriander seeds Dry roasted and coarsely crushed
- 2 Red chilli Dried, dry roasted with the coriander seeds
For the Kadai Vegetables
- 1/2 cup Capsicum Cut into strips
- 1/3 cup Carrot Cut into strips
- 1/3 cup French beans Cut into 1-inch pieces
- 1/3 cup Cauliflower Small florets
- 2 tsp Oil
- 1/2 tsp Cumin seeds
- 1 Onion Medium, cut into chunks
- 1 tsp Ginger Freshly grated
- 3 Garlic cloves Finely chopped
- 1 Green chilli Slit lengthwise
- 2 Tomato Medium, pureed
- 1/4 tsp Turmeric powder
- 1/2 tsp Red chilli powder Adjust to taste
- 1/4 tsp Garam masala
- 1 tsp Kasuri methi Crushed between the palms
- 3/4 tsp Salt Or as required
- 1/2 cup Water
- 2 tbsp Fresh coriander leaves Finely chopped, for garnish
For the Roti
- 1 cup Whole wheat flour
- 1/2 cup Water Adjust as needed for soft dough
- 1/4 tsp Salt Optional
Instructions
Making the Kadai Masala
- Dry roast the coriander seeds and dried red chillies in a pan for 1 minute until fragrant. Crush them coarsely using a mortar and pestle.
Preparing the Roti Dough
- Mix the whole wheat flour, salt and water in a bowl. Knead into a soft, smooth dough, cover and let it rest while you cook.
Cooking the Kadai Vegetables
- Heat the oil in a pan over medium heat. Add the cumin seeds and let them splutter. Add the onion chunks and cook for 3 minutes, keeping them slightly firm.
- Add the ginger, garlic and green chilli and cook for 1 minute. Add the tomato puree and cook for 5 to 6 minutes until the oil starts to separate.
- Add the turmeric, red chilli powder and the crushed kadai masala and cook for 1 minute.
- Add the carrot, beans, cauliflower, salt and water. Cover and cook for 7 to 8 minutes. Add the capsicum and cook for 3 minutes more so it stays slightly crisp. Stir in the garam masala and kasuri methi and garnish with coriander.
Rolling and Cooking the Rotis
- Divide the dough into 4 equal portions. Roll each portion into a thin round. Cook each roti on a hot tawa for about 1 minute per side, then puff it briefly over an open flame. Keep the rotis covered until serving.
Recipe Notes
Good To Know
Freshly roasted and crushed whole spices give kadai dishes their trademark flavour, so you get restaurant-style taste without extra oil or cream. The mix of vegetables adds colour, fibre and texture.How to Use in the Meal Plan
Serve half of the kadai vegetable with 2 rotis as your dinner. This is a weekday recipe and takes about 40 minutes.Expert Tips
Crush the coriander seeds coarsely, not to a fine powder, for the best texture. Add the capsicum last so it stays crisp. Keep the onion in large chunks. If the masala catches, add a splash of water.Serving Suggestion
Serve hot with rotis, sliced onion and a wedge of lemon.Storage Instructions
Store in the refrigerator for up to 2 days. The vegetables soften on reheating, so warm gently.Related Posts You May Like
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Recipe Nutrition
Calories: 356kcalCarbohydrates: 69gProtein: 13gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.01gSodium: 1291mgPotassium: 1051mgFiber: 14gSugar: 13gVitamin A: 6498IUVitamin C: 150mgCalcium: 109mgIron: 5mg
