Vibrant Kadai Vegetables: A Restaurant-Style Indian Side Dish
50 minutes
758 reads
About Vibrant Kadai Vegetables: A Restaurant-Style Indian Side Dish
Craving the vibrant flavors of an Indian restaurant? This Kadai Vegetables recipe delivers bold spices and colorful veggies straight to your kitchen, creating a truly unforgettable culinary experience.Imagine a medley of fresh vegetables bathed in a rich, spicy sauce made with freshly roasted and hand-ground spices. This fragrant side dish is the perfect complement to roti, naan, chapathi, fried rice, or pulao.Experience the authentic taste of India with this easy-to-follow recipe, guaranteed to tantalize your taste buds and transport you to a world of deliciousness.
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Recipe Time & More
Prep30 minutes
Cook20 minutes
Total50 minutes
Ingredients
Spice Blend
- 3 tsp Coriander Seeds
- 3 Chillies dried, red
- 5 Cloves
- 2 sticks Cinnamon Sticks
- 1/2 tsp Cumin Seeds
Gravy Paste
- 3 Onions chopped
- 6 clove Garlic
- 2 inches Ginger chopped
- 2 Chillies chopped, green
- 2 Tomatoes chopped
- 6 Cashews
- 2 tsp Coriander Powder
- 1/2 tsp Cumin Powder
- 1 tsp Kashmiri Chili Powder red
- 1/2 tsp Garam Masala
Vegetables
- 1 Bell Peppers capsicum, chopped, medium
- 2 Carrots chopped, medium
- 15 Beans green, trimmed and halved
- 5 florets Cauliflower
- 2 tbsp Peas green
- 1 Potato chopped, medium
Instructions
- Chop the onions and bell pepper into square petals. Chop the carrots and potatoes into long pieces. Trim and halve the green beans.
- Dry roast the coriander seeds, dried red chilies, cloves, cinnamon sticks, and cumin seeds for about a minute until fragrant. This toasting process deepens the flavor of the spices. Let them cool slightly, then grind into a fine powder. Set aside.
- Steam or boil the carrots, peas, cauliflower, green beans, and potatoes with salt until tender-crisp. Don't overcook them, as they will continue to cook in the sauce later. Drain and set aside.
- Heat 2 tablespoons of oil in a pan. Sauté the chopped onions and bell peppers for a few minutes until slightly softened but still crunchy. Remove from the pan and set aside.
- In a kadai or large pot, melt 1 tablespoon of butter and 1 tablespoon of oil. Add the chopped onions, garlic, ginger, and green chilies. Sauté until softened and fragrant. Add the chopped tomatoes and cashews. Cook until the tomatoes break down into a mushy consistency. Stir in the coriander powder, cumin powder, Kashmiri red chili powder, and garam masala. Allow the mixture to cool slightly, then blend into a smooth paste. Set aside.
- Add the remaining butter and oil to the kadai. Add the gravy paste and cook over medium heat, stirring constantly, until the oil begins to separate from the paste. This indicates that the spices are fully cooked and the flavors have melded. Stir in the ground spice blend. Add the parboiled vegetables and salt to taste, keeping in mind that the vegetables were already boiled with salt. Add a splash of water to create a light gravy.
- Bring the gravy to a simmer and cook until it thickens slightly. Add the sautéed onions and bell peppers, along with the chopped cilantro. Stir well to combine. Serve hot with your choice of Indian bread, rice, or pulao.
Recipe Notes
Good To Know
- For a deeper, smokier flavor, toss the bell peppers and onions in a hot, dry skillet for a few minutes before adding them to the kadai; this mimics the char you get in restaurant versions.
- If you prefer a creamier texture, stir in a tablespoon of cashew paste or a splash of coconut cream towards the end of cooking—this also balances the heat and adds richness.
- To make the dish vegan and enhance the tangy profile, squeeze in fresh lemon juice or sprinkle some amchur (dry mango powder) just before serving for a bright finish.
- Kadai vegetables taste even better after a few hours as the spices meld, so consider making it in advance.
Expert Tips
- Adjust the spice level to your preference by adding more or fewer chilies.
- For a richer flavor, use freshly ground spices.
- Don't overcrowd the pan when charring the vegetables; work in batches to ensure even cooking.
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
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Recipe Nutrition
Calories: 1023kcalCarbohydrates: 10gProtein: 2gFat: 111gSaturated Fat: 44gPolyunsaturated Fat: 20.1gMonounsaturated Fat: 40.2gCholesterol: 8mgFiber: 2gSugar: 4g
Subhashni Venkatesh
Articles: 165
4 Comments
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Perfect dish! Can’t wait to cook it.
This looks amazing! Thanks for sharing.
This looks so inviting! Thank you.
Today I made this recipe ma’am and it came out very well.