Creamy Kadhai Vegetable Curry Recipe

About this recipe

Creamy Kadhai Vegetable Curry is a classic Indian dish that combines a medley of fresh, colorful vegetables with a rich and aromatic tomato-based gravy. Infused with a balanced blend of spices, this dish delivers just the right amount of heat for a medium spice level, making it perfect for a family lunch. The addition of fresh cream and cashew paste gives the curry a luscious, creamy texture, while paneer provides a wholesome source of protein. Best enjoyed with warm naan, roti, or steamed rice, this curry is a comforting and nourishing meal that satisfies both the palate and the soul.

Ingredients

• 200 g Paneer
• 1 head Cauliflower
• 250 g French Beans
• 500 g Onion
• - Fresh Cream
• 100G Oleo
• 100 g Coriander Leaves
• 1 kg Bell Peppers
• - Coriander Powder
• 50g Everest Garam Masala
• - Green Peas
• 100 g Jeera
• 1 Kg Kissan Tomato Puree
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Heat oil in a kadhai or deep pan over medium heat and add cumin seeds. Allow them to splutter, then add the chopped onion and sauté until golden brown.
2. 2. Stir in the tomato puree and cook for 5-6 minutes until the oil separates from the mixture.
3. 3. Add coriander powder, turmeric powder, red chili powder, and salt to the tomato-onion mixture. Cook for another 2 minutes to blend the spices.
4. 4. Add the cauliflower, green beans, green peas, and bell peppers to the pan. Stir well to coat the vegetables in the spice mixture, cover, and cook for 8-10 minutes until the vegetables are tender.
5. 5. Stir in the cashew paste and cook for 2 minutes, followed by the fresh cream. Mix until the curry becomes creamy and smooth.
6. 6. Gently fold in the paneer cubes and garam masala, and simmer the curry for 3-4 minutes to let the flavors combine.
7. 7. Garnish with fresh cilantro and serve hot with naan, roti, or steamed rice.