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Kadai Veg
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5 from 1 vote

Kadai Vegetable

Course Main Course
Cuisine Indian
Keyword Kadai vegetable
Prep Time 20 minutes
Cook Time 25 minutes
Servings 5 Pax
Author Ruthuvik Santhosh Gowda
Cost Free

Equipment

  • Medium-Size Kadai Preferably Steel or Iron

Ingredients

For Dry Kadai Masala

  • 12 number Dry red chilli
  • 2 tbsp Pepercorn
  • 2 tbsp Coriander seeds
  • 2 tbsp Cumin

For Wet Masala

  • 2 tbsp Oil
  • 3 tbsp Butter
  • 2 number Bayleaf
  • 1 cup Onion Chopped
  • 1 tbsp Ginger chopped
  • 3/4 tbsp Garlic chopped
  • 1 tsp Kashmiri chilli powder
  • 1 cup Tomatoes chopped
  • 1/2 tsp Turmeric
  • 2 tsp Coriander powder
  • to taste Salt
  • 1 cup Tomato puree

Instructions

  • 1. For dry kadai masala – To prepare the dry kadai masala heat a pan and add all the spices. Dry roast on low heat for 2-3min. Remove to a plate to cool it a bit and then add them to the mortar pestle and grind them coarsely. Keep aside.
  • 2. Heat butter and oil in a new kadai for wet masala. Cook the chopped onions and bay leaf until they are evenly browned. Cook for another 3 minutes after adding the chopped ginger and garlic.
  • 3. Add the tomatoes and stir before adding the salt, turmeric, and coriander powder and cooking for 2 minutes. Fresh tomato puree should be added, and the mixture should be simmered until the masala thickens and oil begins to drip from the sides.
  • 4. In the meantime, warm a new pan. On high heat, add oil, diced onion, and red and green peppers; stir for one minute. Add salt, dried kadai masala, and tomatoes. They are then added to the wet masala after a brief swirl. Add a little water and warm them together. Add chopped coriander and dry methi powder.
  • 5. Now it's ready for it to be gobbled down those hungry stomachs.