Kadai Vegetable

This is a curry that comes together quickly and makes for a delicious side with rotis or rice. Kadai Vegetable is an excellent way to use up that leftover odd vegetable in the fridge.

You will need:

3 tbsp Oil

1 tsp Cumin seeds

1 tbsp Ginger Garlic paste

2 ½ cups Tomato Puree

2 Carrots, cut into 1” pieces

½ cup Green beans, cut into bits

1 cup Cauliflower florets

1 Onion, cut into 1” strips

1 Green bell pepper, cut into 1” pieces

¼ cup Green peas, frozen

1 tsp Corriander powder

1 tsp Cumin powder

1 tsp Cayenne

2 tsp Paprika

1 tsp Kasuri Methi (dried fenugreek leaves)

1 Cup Water

Salt to taste

Heat oil in a deep pan. Add the cumin seeds. When it begins to splutter, add the cubed onions.Saute till onions are soft and translucent. Add the ginger garlic paste and sauté for a few minutes. Add the coriander powder, cumin powder, cayenne, paprika and kasuri methi. Fry till fragrant, about 3 minutes. Now add the tomato puree and water. Add the vegetables – carrots, green beans, cauliflower florets and green peas. Bring to a simmering boil. Reduce heat to medium-low, cover and cook for 8-9 minutes, till all the veggies are cooked through. Cook longer if required. Season with salt.