Restaurant-Style Veg Kadai with Fresh Masala
A wholesome Indian recipe crafted for health-conscious eating: nutritious, delicious, and easy to make at home.
Veg kadai lives or dies by its fresh masala. We roast coriander, Kashmiri chillies and whole spices, grind them, then cook mixed vegetables so capsicum stays crisp and the gravy stays bold.
Ingredients
How to Make It
Dry-roast spices and kasuri methi; grind fine with cashews if using.
Sauté sliced onion and capsicum until lightly charred; set aside.
Cook tomato puree in oil with kadai masala until thick.
Add blanched/steamed mixed vegetables and water; simmer.
Fold in sautéed onion-capsicum, salt, optional cream. Rest and serve.
Nutrition per serving
* Approximate values per serving
Health Benefits
A vegetable-forward kadai loads fibre and volume. Fresh masala means you get restaurant punch without excess cream or butter.
Pro Tips
- →Keep capsicum slightly crunchy.
- →Roast spices only until fragrant.
- →Cut vegetables evenly.
Variations
- 1Add paneer cubes for protein.
- 2Make it dry for a roti side.
Frequently Asked Questions
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