Dinner
Traditional Punjabi Mixed Vegetable Kadai Recipe Recipe
Learn how to prepare Traditional Punjabi Mixed Vegetable Kadai Recipe Recipe with this simple recipe. Perfect for Dinner and ideal for Punjabi lovers....
⏱️
20 Min Prep
🔥
15 Min Cook
🍽️
4 Servings
🥗
High Protein Vegetarian
Ingredients
- 1/4 cup Potatoes (Aloo) - length wise
- 1/4 cup Baby corn - length wise
- 1/4 cup Carrot (Gajjar) - length wise
- 1/4 cup Green beans (French Beans) - length wise
- 1/4 cup Cauliflower (gobi) - chopped
- 1 tablespoon Green peas (Matar)
- 2 Green Bell Pepper (Capsicum) - diced
- 2 Onion - (1 diced +1 chopped)
- 1 Bay leaf (tej patta)
- 1 teaspoon Cumin seeds (Jeera)
- 1 teaspoon Garam masala powder - optional
- 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves)
- 1/2 teaspoon Turmeric powder (Haldi)
- 1/4 teaspoon Sugar
- Salt - to taste
- 2 tablespoons Fresh cream
- 2 tablespoons Butter - + Oil mixed
- 2 Tomatoes
- 1 Onion
- 1/4 inch Ginger
- 2 Green Chillies
- 3 cloves Garlic
- 1-1/2 tablespoon Coriander (Dhania) Seeds
- 3 Dry Red Chilli - adjustable
- 1/2 inch Cinnamon Stick (Dalchini)
- 2 cloves Cloves (Laung)
- 2 Cardamom (Elaichi) Pods/Seeds
Instructions
1
To begin making the Punjabi Mixed produce Kadai method, firstly wash, wash and cut all the vegetables and keep them aside.
2
Dice onions, capsicums and keep them aside too.mildly hot 2 cups of moisture in a saucepan.
3
when it starts boiling switch of the stove and empty in the vegetables in it.
4
Let the vegetables sit for about 8-10 moments to speed the crafting process.The next step is to make the bulb produce tomato paste.
5
mildly hot fat in a heavy bottomed pot and empty in the components under 'to saute and grind' including tomatoes, onions, ginger, green chillies and garlic.
6
Let it mildly hot till the onions and tomatoes turns a little mushy.Cool down and grind it a fine paste.The next step is to make the Kadai Masala.
7
dehydrated char coriander seeds, red chillies, cinnamon, cloves and elaichi until they turn slightly brown and starts releasing the aroma.Cool them and grind it in a mixer to a coarse ground mix.mildly hot shortening in a kadai.
8
empty in cumin seeds and bay leaf.
9
Let cumin seeds splutter.
10
empty in bulb produce and saute till slightly browned.Next empty in the tomato paste and saute well for about 4-5 moments or till raw smell goes and color changes.Meanwhile, as the tomato bulb produce paste is getting cooked take another pot empty in a little fat, char capsicum, and bulb produce for 2 moments.
11
Set aside.Once the raw smell of the tomato bulb produce paste goes and they start leaving fat, empty in turmeric ground mix, kasuri methi, grounded kadai masala, garam masala, table salt and granulated sugar.
12
mildly hot for another 2 moments.empty in sauteed capsicum and bulb produce.
13
When the reduction starts giving a nice aroma, and the consistency is semi thick, empty in in the blanched veggies and mash well.
14
seal and mildly hot for 2-3 moments.Finally empty in in just-picked heavy cream and give a speedy mash.
15
bubble once, empty in cut up coriander leaves and switch off.offer Punjabi Mixed produce Kadai method along with Dal Makhani, Palak Raita and Phulka for your everyday meal.
Recipe Information
Cuisine
Punjabi
Punjabi
Course
Dinner
Dinner
Diet
High Protein Vegetarian
High Protein Vegetarian
Total Time
35 mins
35 mins
Recipe Time chart
Preparation Time
20 minsCooking Time
15 minsTotal Time
35 minsMaster Chef
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