Veg Kadai Recipe: Simple and spicy sabzi recipe made with your choice of vegetables and kadai masala. A variation on the popular kadai paneer recipe, made with mixed vegetables and the same kadai masala. It’s quick and easy to make and goes well with roti or chapati for lunch or dinner.
Veg kadai, also known as kadai vegetable, is traditionally cooked in a ‘Kadai,’ a thick, circular, and deep cooking utensil made of mild steel or wrought iron.
Nowadays, kadai can be made of stainless steel, copper, or other materials, and they can also have a nonstick surface. They can have either a traditional round or flat bottom. They are, in fact, very similar to Chinese woks.
Dishes prepared with this utensil are often referred to as kadahi or kadai dishes. The vegetables and spices used in these dishes are cooked at high temperatures in the kadai, imparting a delicious smoky flavour to the dishes.
The veg kadai recipe is similar to the more popular and well-known kadai paneer recipe, but it replaces paneer (Indian soft cottage cheese) with an assortment of vegetables.
Veg kadai takes slightly longer to prepare than paneer kadai because the vegetables must be cooked. However, veg kadai sabzi is healthier because it contains more vegetables.
The rich and creamy sabzi recipes of north Indian cuisine or punjabi cuisine are well-known. In a vegetarian version, it is typically made with paneer or deep-fried kofta in a cream-based gravy. However, this veg kadai recipe is based on paneer kadai and uses the same spice masala but with mixed vegetables.
As previously stated, this recipe is an extension of the well-known paneer kadai recipe. As a result, there is no discernible difference between these two recipes. However, I prefer this recipe because it includes more solid food rather than just spiced gravy. In the paneer-based recipe, you may notice more spices with fewer cubes. Furthermore, I have included paneer cubes with other veggies in this recipe, so it can also be called veggie paneer kadai. However, it is completely optional and can be added if you have some spare or if you like it.
In addition, some simple and important tips and suggestions for making a flavorful veg kadai recipe. First, I’ve demonstrated how to make kadai masala, which is later added to the sabzi. You can make this spice masala ahead of time and use it as needed. Second, do not overcook the chopped vegetables because they should retain their shape and crispiness. Essentially, it must be cooked over a high flame to retain its crispiness. Finally, you can combine the recipes to create a single vegetable-based kadai recipe. You can make aloo kadai, mushroom kadai, or baingan kadai, for example.
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Veg Kadai Recipe Card:
Veg Kadai Recipe
To make kadai masala:
- 2 tsp coriander seeds
- 1 tsp cumin / jeera
- 1/2 tsp pepper
- 3 dried red chilli
To roast vegetables:
- 3 tsp oil
- 1 potato / aloo (chopped)
- 1 carrot (chopped)
- 3 tbsp peas / matar
- 15 florets cauliflower / gobi
- 5 beans (chopped)
- 10 cubes capsicum
- 1/2 tsp salt
- 10 cubes paneer / cottage cheese
For the curry:
- 1 tsp butter
- 1 bay leaf
- 1 tsp kasuri methi
- 1 tsp cumin / jeera
- 1 onion (finely chopped)
- 1 tsp ginger garlic paste
- 1/4 tsp turmeric
- 1/2 tsp kashmiri red chilli powder
- 1 cup cup tomato puree
- 1/2 tsp salt
- 1/2 cup water
- 2 tbsp cream
- 2 tbsp coriander (finely chopped)
- 1/4 tsp garam masala
Recipe for veg kadai with step-by-step instructions:
- First, make the kadai masala by roasting 2 teaspoons coriander seeds, 1 teaspoon cumin, 1/2 teaspoon pepper, and 3 dried red chilies.
- Roast until the spices become fragrant
- Now grind to a coarse powder to make kadai masala. set aside
- Heat 3 tsp oil in a large kadai and roast 1 potato and 1 carrot for 3 minutes.
- additionally, add 3 tbsp peas, 15 florets cauliflower, 5 beans, 10 cubes capsicum, and 1/2 tsp salt
- Sauté until the vegetables are tender but still retain their shape.
- Add 10 cubes paneer and cook until golden brown.
- Set aside the cooked vegetables.
- In the same kadai, melt 1 tablespoon butter and sauté 1 bay leaf, 1 tablespoon kasuri methi, and 1 tablespoon cumin until the spices become aromatic.
- Continue to sauté 1 onion and 1 tsp ginger garlic paste until the onions turn golden brown.
- While the heat is low, add 1/4 teaspoon turmeric and 1/2 teaspoon chilli powder. Cook thoroughly.
- Now, add 1 cup tomato puree and sauté thoroughly. Blend 3 raw tomatoes in a blender to make tomato puree.
- Cook tomatoes until completely thickened.
- Now stir in the prepared kadai masala and 1/2 teaspoon salt.
- Sauté until the mixture begins to release oil.
- Mix in the roasted vegetables thoroughly.
- Also, add 1/2 cup water or more as needed to achieve the desired consistency.
- Cover and cook for 5 minutes, or until the vegetables are completely cooked.
- Add 2 tbsp cream, 2 tbsp coriander, and 1/4 tsp garam masala. Combine thoroughly.
- Finally, serve the vegetable kadai with roti or naan.
- First, add your favourite vegetables to make it more nutritious.
- In addition, instead of roasting the vegetables in oil, you can boil them in water.
- Furthermore, kadai masala can be prepared in bulk and used as needed.
- Finally, when served slightly dry, veg kadai or kadai vegetable recipe tastes fantastic.
What is the distinction between Vegetable Handi and Vegetable Kadai?
Handi is a shallow-depth cooking pot with a wide bottom used in Indian cooking. I used clay handi in this case. You can use a steel handi or a standard kadai, pot, or pan. In Indian cooking, kadai is frequently used to make dishes such as Kadai paneer gravy and Kadai veg recipe.
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