Kadai Vegetable Sabzi Recipe (Mixed Vegetable Saute with Spices)
The Kadai Vegetable Sabzi Recipe is a quick and easy sabzi to make that has the goodness of a variety of vegetables adding colour, taste and nutrition to your weeknight dinner. This recipe I have steamed the vegetables a little but before tossing them on the kadai to make the sabzi. By doing this, we preserve nutrition and also helps in the faster cooking process.
Ingredients
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200 grams Cauliflower (gobi)
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small florets steamed
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2 Carrots (Gajjar)
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diced or sliced
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steamed
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100 grams Green beans (French Beans)
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cut into 1 inch pieces
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steamed
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1 Onion
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diced
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1 Green Bell Pepper (Capsicum)
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diced
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3 cloves Garlic
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grated
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1 inch Ginger
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grated
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1/2 cup Homemade tomato puree
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or 2 large tomatoes diced
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1 teaspoon Cardamom Powder (Elaichi)
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1 teaspoon Turmeric powder (Haldi)
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1 teaspoon Coriander Powder (Dhania)
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1/2 teaspoon Garam masala powder
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1 teaspoon Red Chilli powder
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1 tablespoon Kasuri Methi (Dried Fenugreek Leaves)
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Oil
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for cooking
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1 tablespoon Butter (Salted)
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Salt
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to taste
Instructions
Step 1
To begin making the Kadai Vegetable Sabzi, we will first steam all the vegetables (carrots, beans and cauliflower)
Step 2
You can use a steamer or a pressure cooker to steam your vegetables
Step 3
See the video recipe of how to steam vegetables in a pressure cooker
Step 4
If using a pressure cooker, you just have to add 3 tablespoons of water and not more
Step 5
Next once the vegetables are steamed, keep them aside
Step 6
Next in a large kadai or a wok or a heavy bottomed pan; add in a tablespoon of oil
Step 7
Add in the grated ginger, garlic, onions and capsicum
Step 8
Stir fry on medium high heat until the onions and capsicum have become lightly lender but are still a little crisp
Step 9
Once the onions and capsicum have reached the texture that you desire; add in the tomato puree and the masalas (coriander, turmeric, cardamom, garam masala and red chilli powder)Saute all the ingredient and wait for the tomatoes to come to a quick boil
Step 10
After which add in the steamed vegetables, check the salt and spice levels and give all the ingredients a stir
Step 11
Finally add in the dried fenugreek leaves (kasuri methi)
Step 12
Cover the pan, turn the heat to low and simmer the Kadai Vegetable Sabzi for about 3 to 5 minutes
Step 13
Turn off the heat and trasfter the kadai sabzi to a serving platter