Kadai Vegetables Dry

This is also perfect lunch or diner dish from North Indian or say Punjabi Cuisine. It has its own spices going on in it and you can control the vegetables you and your family like. Here in Indian Restaurant they put each and every vegetables which they get in the market and mix it in it. but the main star of the dish is grounded spices. If that's perfect then no matter what vegetables you put in , it's going to taste awesome. You all like my Kadai  Paneer very much, this is same as that only I added few other ingredients in it.

On other note, I got this    surprise gift from Amrita from accessiblediary BlogSpot. Thank you so much for the gift, my parents will send this to me very soon.

Ingredients:

To grind :

5-6 black peppercorns
3 cloves
1/2 tsp. Jeera / Cumin seeds
1/2 tsp. coriander seeds
1/2 tsp. Fennel seeds
1/2 tsp. kasori methi
2 dry red chilies
1 Kashmiri red chili

Roast these masala on slow flame and grind it when its cold. you need coarse powder.

Other Ingredients:

Mix Vegetables (carrot, beans, cauliflower, green and red capsicum, corn, green peas, soya chunks)
1 onion chopped
2 tbsp. tomato puree
salt to taste
2 tsp. oil or butter or ghee
2 tsp. grind masala
1 tsp. ground ginger and garlic paste
1 tsp. ground green chili paste
1 tsp. red chili powder
1 tsp. turmeric powder
chopped ginger slices and coriander leaves to garnish

Method:

Heat a kadai , add oil /butter / ghee. when its hot add onion in it. Cook till its changes it color.
Add both the paste and mix it , add tomato puree, 2 tsp. ground masala, red chili powder, turmeric powder and cook till its leaves oil.
Add vegetables in it. Sprinkle little water till its cook.
If you need gravy add more water and cook till vegetables are cooked.
when its done, serve hot , garnished with chopped ginger and coriander leaves, with your favorite naan, roti or paratha.

 

You can add paneer, tofu,  moong vadi too.

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