Veg kadai
Time to cook
30 minutes
Difficulty
Easy
Serves
2
A delicious and vibrant gravy that is filled with rich flavours, aromatic spices and vegetables, and made in a kadai (Indian wok).
Ingredients
Coriander Seeds
0.5 tbsp
Cumin Seeds
1 pinch
Cloves
1 Clove
Cardamom
1 pod
Cinnamon
0.25 inch
Red Chilli Pepper
2 chilli
Kasoori Methi
0.5 Tsp
Black Pepper
3 peppercorns
Carrots
1 Small
Potatoes
0.5 cup
Peas
0.5 cup
Capsicum
0.5 small
Onion Raw
0.125 cup
Mustard Oil
0.5 tbsp
Mustard Oil
0.5 tbsp
Onion Raw
0.125 cup
Ginger Garlic Paste
0.5 Tsp
Tomatoes
1 small
Turmeric
0.125 tsp
Red Chilli Powder
0.125 tsp
Water
1 cup
Salt
1 pinch
Coriander Leaves
1.5 Tbsp
Fresh Ginger
0.5 inch
Step-by-step instructions to cook
Prep
Heat coriander seeds, cumin seeds (jeera), cloves, cardamoms, cinnamon, red chillies, kasoori methi and black pepper in a frying pan on low flame.
Grind the roasted spices in a mixer-grinder to a fine powder.
Make tomato puree and set aside.
Chop the potatoes, capsicum and carrots into cubes.
Cooking
Heat oil in a pan, add the sliced onions and capsicum, stir and saute on low to medium heat. Keep these aside.
Heat oil, add ginger-garlic paste, mix and sauté for some seconds.
Add finely chopped onions, mix and saute on medium-low to medium heat until they become light golden.
Add the prepared tomato puree, turmeric and red chilli powder, mix and sauté the masala on low to medium-low heat till the tomato puree cooks, the masala thickens and oil releases from the sides.
Add the potato, carrot and green peas, mix and saute for a minute.
Add water and salt, mix well and cook covered on medium heat.
Add the ground masala reserving some for garnish and mix well.
Add the sautéed capsicum and onions, mix and simmer for 5 to 6 minutes on low to medium-low heat.
Garnish with chopped coriander leaves, ginger and reserved masala, mix and serve.
Nutrition information
(per serving)
Carbs
5.8
Proteins
1.1
Fats
2.5
Fiber
2.5
47
kcal
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