Restaurant-Style Kadai Vegetable SabziVeg

1

Heat 2-3 teaspoons of oil in a kadai over medium flame.

2

Add potatoes, beans, carrots, cauliflower, and green peas.

3

Roast for about 5 minutes, then stir in a little salt.

4

Add the chopped capsicum to the kadai, sauté for a moment, then turn off the stove and remove all the vegetables from the pan, setting them aside.

5

In the same kadai, heat 2 tablespoons of oil.

6

Add fennel seeds, cumin seeds, and red chillies. Sauté briefly.

7

Add finely chopped onions and cook until they turn a golden brown color. Stir in the ginger-garlic paste and sauté well.

8

Pour in the tomato puree and cook until the excess moisture has evaporated.

9

Reduce the flame to low. Add turmeric powder, Kashmiri red chilli powder, coriander powder, cumin powder, pepper powder, amchur powder, and salt.

10

Mix thoroughly to combine the spices with the onion-tomato base.

11

Add the previously sautéed vegetables to the masala.

12

Toss until well coated. Pour in 1 cup of water, cover the kadai with a lid, and cook for 5 minutes.

13

Stir in the fresh cream, garam masala powder, and crushed kasuri methi. Mix everything well.

14

Garnish with finely chopped coriander leaves and serve hot with rotis, chapatis, naan, or your choice of flavored rice.