One of my favorite dishes from an Indian restaurant is kadai vegetable. For one, it is filled with the goodness of all kinds of vegetables and the vegetables are crunchy. The sauce is just adequate to coat the veggies and it is tangy and spicy. A perfect dish to eat with rotis or naan.
For this you will need -
1 tablespoon - Oil ( Any odorless)
1 teaspoon - Grated Ginger
1 teaspoon - Grated Garlic
1 No. - Onion (small sized) Cubed
1/2 No. - Green Pepper Cubed
1/2 No. - Yellow Pepper Cubed
8 - 10 Nos - Green Beans (Chopped into inch sized pieces)
1 No. - Carrot (Chopped into inch sized pieces)
10 -12 No. - Broccoli Florets
1 No. - Potato Cubed
1/2 Cup - Pureed Tomato
1 tablespoon - Ketchup
1 teaspoon - Turmeric Powder
2 teaspoons - Coriander Powder
1 teaspoon - Red Chili Powder
1/2 teaspoon - Amchur Powder
1/2 teaspoon - Garam Masala Powder
1/2 teaspoon - Kasuri Methi
Salt as per your taste
A dollop of butter
Method -
Steam the chopped beans, carrot, broccoli and potatoes either in a cooker (one whistle and quick release) or outside with a pinch of salt. In the meantime, put a slit tomato or two in water and boil for 10-12 minutes. Then cover and let it stand for a few minutes. Once cool, grind the tomato without the water into a fine paste. Then, in a kadai (wok), heat oil. Once hot, add the ginger, garlic and onions. Saute for a couple of minutes and add the peppers. Saute for 5 - 10 minutes till the onion and peppers are just cooked, crunchy on the outside and soft on the inside. Now add the tomato puree. Saute a few minutes and add the steamed vegetables. Add the ketchup, turmeric, coriander and chili powders. Saute well on medium to high heat. Add the garam masala and amchur powders too. Reduce heat and cover the veggies. Allow to cook for 5 - 7 minutes. Then turn off the gas and add the kasuri methi. Finally add a dollop of butter on top.
For this you will need -
1 tablespoon - Oil ( Any odorless)
1 teaspoon - Grated Ginger
1 teaspoon - Grated Garlic
1 No. - Onion (small sized) Cubed
1/2 No. - Green Pepper Cubed
1/2 No. - Yellow Pepper Cubed
8 - 10 Nos - Green Beans (Chopped into inch sized pieces)
1 No. - Carrot (Chopped into inch sized pieces)
10 -12 No. - Broccoli Florets
1 No. - Potato Cubed
1/2 Cup - Pureed Tomato
1 tablespoon - Ketchup
1 teaspoon - Turmeric Powder
2 teaspoons - Coriander Powder
1 teaspoon - Red Chili Powder
1/2 teaspoon - Amchur Powder
1/2 teaspoon - Garam Masala Powder
1/2 teaspoon - Kasuri Methi
Salt as per your taste
A dollop of butter
Method -
Steam the chopped beans, carrot, broccoli and potatoes either in a cooker (one whistle and quick release) or outside with a pinch of salt. In the meantime, put a slit tomato or two in water and boil for 10-12 minutes. Then cover and let it stand for a few minutes. Once cool, grind the tomato without the water into a fine paste. Then, in a kadai (wok), heat oil. Once hot, add the ginger, garlic and onions. Saute for a couple of minutes and add the peppers. Saute for 5 - 10 minutes till the onion and peppers are just cooked, crunchy on the outside and soft on the inside. Now add the tomato puree. Saute a few minutes and add the steamed vegetables. Add the ketchup, turmeric, coriander and chili powders. Saute well on medium to high heat. Add the garam masala and amchur powders too. Reduce heat and cover the veggies. Allow to cook for 5 - 7 minutes. Then turn off the gas and add the kasuri methi. Finally add a dollop of butter on top.
