Kadai Vegetables

This is yummy and delicious gravy. Instead of cashew paste you can use fresh cream. It gives rich creamy and nice taste to this dish. Choices of vegetables are absolutely based on your tongue buds. This goes very well with chapatti, Naan and roti.

Ingredients

Finely Chopped Onions – 2 (big)

Tomato Puree – 2 (big)

Chilli Powder – 1 tsp

Turmeric Powder – ½ tsp

Chopped Cauliflower Florets – 1 Cup

Cubed Carrots – ½ Cup

Cubed Potatoes – ½ Cup

Frozen Peas – ½ Cup

Ginger Garlic Paste

Chopped Capsicum – ½ Cup

Olive Oil – 1 tsp

For Dry Roast and Grind

Dry Red Chilli – 5

Cinnamon Stick – 1 inch

Cumin Seeds – ½ tsp

Peppercorn – ½ tsp

For Paste

(Soaked and Grind)

Cashew Nuts – 7

Milk – 2 to 3 tsp

To Temper

Butter – 1 tsp

Cumin Seeds/Jeera - ½ tspBay Leaf - 1

Curry Leaves – few

Dry Kasoori Methi Leaves – few

Method

Dry roast the ingredients which are under labeled as “dry roast and grind” for few seconds and grind it as fine powder, then keep it aside.

In a blender add soaked cashew nuts and milk then grind it as fine paste and keep aside.

Heat olive oil and add the chopped vegetables and then saute it for five minutes and keep aside.

Heat butter in a pan, add tempering ingredients and fry for few seconds.

Add chopped onions with little salt and fry until it gets translucent. Add tomato puree, chilli powder, turmeric powder and close the lid then keep cook until it becomes mushy.

Add the sautéed veggies along with required water and cook until the veggies become soft.

It’s the right time to add kadai masala powder and keep cooking for another 3 minutes.

Add the cashew paste and dry kasoori methi leaves and then mix well. Then switch off the flame and serve with chapatti/roti.