by Tarla Dalal
Added to 30 cookbooks
This recipe has been viewed 44015 times
A quick look into the menu of any Indian restaurant across the world, and you are likely to find the Vegetable Kadai or Kadai Vegetable featuring in it.
A melange of veggies in a masaledar gravy, this recipe is an all-time favourite. With colourful and crunchy veggies like coloured capsicums, carrots, beans and potatoes, it has an appetizing appearance and an even more appealing taste.
It accompanies most Indian breads and rice dishes very well, so you do not have to think twice about including it in any menu! You can also try your hand at making other veg dishes like Mixed Vegetable Subzi and Mili Jhuli Subzi .
- Heat the oil in a deep non-stick pan, add the bayleaf and onions and sauté on a medium flame for 4 minutes or till the onions turn golden brown in colour.
- Add the chilli powder, coriander powder, ginger paste and garlic paste and sauté on medium flame for 1 minute.
- Add the potatoes, carrots, french beans, green peas, capsicum and salt, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
- Add the kadai gravy, mix well and cook on medium flame for 5 minutes, while stirring occasionally.
- Serve hot.
Nutrient values per serving
|Vitamin A||675.4 mcg|
|Vitamin B1||0.3 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.6 mg|
|Vitamin C||62.4 mg|
|Folic Acid||36.2 mcg|
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