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Equipment > Kadai Veg
407 Kadai Veg Recipes
Last Updated : 04 August, 2025
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Vegetarain Kadai Recipes | Kadhai Indian Recipes |
Vegetarian Indian Kadhai Recipes: A Wok of Wonders
The kadhai, a deep, circular cooking vessel similar to a wok, is a staple in Indian kitchens. Its unique shape and construction make it ideal for a variety of cooking methods, from deep-frying to stir-frying and simmering. When it comes to vegetarian cuisine, the kadhai truly shines, allowing for the creation of flavorful and aromatic sabzis (vegetable dishes).
Why Use a Kadhai?
The kadhai's curved bottom and wide mouth offer several advantages:
- Even Heat Distribution: The curved shape ensures even heat distribution, preventing hot spots and ensuring consistent cooking.
- Versatility: The kadhai can be used for a variety of cooking methods, making it a versatile kitchen tool.
- Large Cooking Surface: The wide mouth provides a large cooking surface, allowing you to cook large quantities of food at once.
- Easy Stirring and Tossing: The curved shape makes it easy to stir and toss ingredients, ensuring even cooking and flavor distribution.
Popular Vegetarian Kadhai Recipes:
Here are some popular vegetarian dishes that are commonly cooked in a kadhai:
mushroom curry recipe | mushroom masala curry | Indian mushroom masala | creamy mushroom curry without tomatoes |
palak paneer recipe | Punjabi palak paneer | homemade palak paneer | spinach with cottage cheese |
methi mutter malai | fenugreek green peas curry| restaurant style methi malai matar |
Methi Malai Mutter
Maharashtrian pitla | besan pitla | Maharashtrian pitla with chawal bhakri | Pitla is a very famous Maharashtrian food, falls under the category of their comfort food. Not only Maharashtrians but many Indian households have pitlain their weekly menu.
pitla recipe | Maharashtrian pitla | besan pitla | Maharashtrian pitla with chawal bhakri | green galic pitla recipe |
- Bhindi Masala: A dry okra dish cooked with onions, tomatoes, and spices.
- Aloo Gobi: A classic Indian dish made with potatoes and cauliflower.
- Baingan Bharta: A smoky and flavorful mashed eggplant dish.
Famous Dals cooked in kadhai |
Dal Tadka is the most basic dal preparation made using masoor and yellow moong dal. You can even use any other lentil to prepare this dal, the flavor depends upon the tempering. The rich and creamy dal tempered with ghee tastes amazing with roti and rice.
Dal Tadka, Punjabi Dal Tadka
traditional Gujarati dal dhokli recipe | dal dhokli | A perfect combination of spiced whole wheat flour dhoklis simmered in Gujarati dal, traditional Gujarati dal dhokli can be classified as a sumptuous one-dish meal, but you could also serve it with rice to make it all the more tasty and wholesome.
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Dal Dhokli
Cooking Techniques:
When cooking vegetarian dishes in a kadhai, it's important to use the right cooking techniques to achieve the best results. Here are some tips:
- Heat the Kadhai Properly: Ensure the kadhai is heated properly before adding oil or ingredients.
- Use the Right Amount of Oil: Use enough oil to prevent the food from sticking, but avoid using excessive amounts.
- Stir Frequently: Stir the ingredients frequently to ensure even cooking and prevent burning.
- Adjust Spices: Adjust the amount of spices according to your taste preferences.
By using a kadhai and following these tips, you can create delicious and flavorful vegetarian dishes that will tantalize your taste buds.
Deep fried Indian recipes using a kadhai
paneer pakora | Punjabi style paneer pakora | paneer pakoda | how to make paneer pakora |
paneer pakora | Punjabi style paneer pakora | paneer pakoda | how to make paneer pakora |
yellow banana chips | raw banana wafers | crisp banana wafers | upperi | plantain chips |
Yellow Banana Chips, Banana Wafers, Raw Banana Wafers
The puri is basically a deep-fried snack made with dough. The dough is made of flour, water and salt, sometimes perked up with a few spices or pureed veggies or greens. This dough is then shaped into small discs using a rolling pin and deep-fried. There are many varieties of puris such as plain ones, stuffed ones, and crispy jar snack puris that last for a week.
Puris
Kadais come in different sizes, the smallest variant being used for tempering or tadka which is infusion of spices in hot oil to add to dals and curries. The bigger ones can be used to make a number of recipes, some of which are provided below.
Mildly-flavoured dough of besan and fenugreek leaves, is stuffed with a rich filling of paneer and raisins, and … More..
Recipe# 1005
05 December, 2014
calories per serving
-1609.webp)
A unique preparation of chewy cheese sandwiched between brinjal slices. While serving, string the fritters and carrot slices … More..
Recipe# 4883
05 April, 2010
calories per serving
-6800.webp)
Basic hydrabadi paste, characterised by the liberal use of select condiments and spices like sesame, peanuts etc. , … More..
Recipe# 5359
07 July, 2016
calories per serving
-9347.webp)
A scrumptious iron and fibre-rich snack made with fenugreek leaves and bajra flour, methi na dhebra is a … More..
Recipe# 5846
01 August, 2013
calories per serving
-9522.webp)
These crisps made of ragi and soya flour are loaded with iron, calcium and protein. While cooking them … More..
Recipe# 5845
12 February, 2015
calories per serving
A tongue-tickling stir-fry zestfully flavoured with Tabasco sauce! A tempering of cumin seeds and flavourful additions like onions, … More..
Recipe# 2389
28 April, 2015
calories per serving
Schezuan peppercorns are known as Tirphal in Marathi and can be found at local baniya shops. It is … More..
Recipe# 469
06 December, 2024
calories per serving
A mouth-watering sweet and sour peanut sauce dresses a satiating combination of sautéed veggies and noodles, to make … More..
Recipe# 4466
21 April, 2015
calories per serving
-1642.webp)
One of peshawar’s cultural contributions to this world is its luscious cuisine. Peshawari chole is a characteristic dish, … More..
Recipe# 4916
01 April, 2010
calories per serving
-4895.webp)
The word “shahi” is associated with dry fruits in any cuisine. Here it’s the addition of apricots which … More..
Recipe# 5684
22 February, 2016
calories per serving
calories per serving
Mildly-flavoured dough of besan and fenugreek leaves, is stuffed with a rich filling of paneer and raisins, and … More..
calories per serving
A unique preparation of chewy cheese sandwiched between brinjal slices. While serving, string the fritters and carrot slices … More..
calories per serving
Basic hydrabadi paste, characterised by the liberal use of select condiments and spices like sesame, peanuts etc. , … More..
calories per serving
A scrumptious iron and fibre-rich snack made with fenugreek leaves and bajra flour, methi na dhebra is a … More..
calories per serving
These crisps made of ragi and soya flour are loaded with iron, calcium and protein. While cooking them … More..
calories per serving
A tongue-tickling stir-fry zestfully flavoured with Tabasco sauce! A tempering of cumin seeds and flavourful additions like onions, … More..
calories per serving
Schezuan peppercorns are known as Tirphal in Marathi and can be found at local baniya shops. It is … More..
calories per serving
A mouth-watering sweet and sour peanut sauce dresses a satiating combination of sautéed veggies and noodles, to make … More..
calories per serving
One of peshawar’s cultural contributions to this world is its luscious cuisine. Peshawari chole is a characteristic dish, … More..
calories per serving
The word “shahi” is associated with dry fruits in any cuisine. Here it’s the addition of apricots which … More..
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