Grandma's Spiced Kadhai Vegetables Recipe

Indian cuisine · 320 calories

Grandma's Spiced Kadhai Vegetables recipe

About this recipe

Grandma’s Spiced Kadhai Vegetables is a vibrant and hearty Indian dish that brings together a medley of fresh, above-ground vegetables in a fragrant and spiced tomato-based sauce. This recipe is perfect for a united family lunch, offering a warm, home-style flavor reminiscent of traditional Indian kitchens. The dish is cooked in a kadhai (Indian wok), which enhances the smoky and rich aroma of the spices. Packed with nutrients and bursting with bold flavors, this vegetarian recipe is wholesome, satisfying, and a celebration of classic Indian cuisine.

Ingredients

  • 500 g Capsicum Green
  • 1 head Cauliflower
  • 250 g French Beans
  • 200 g Paneer
  • 500 g Tomato - Hybrid
  • - Chilli Green 100 G
  • 100G Oleo
  • 100 g Jeera
  • 50 g Asafoetida Powder
  • 20 g Turmeric Powder
  • 100 g Red Chili Powder
  • - Coriander Powder
  • 50g Everest Garam Masala
  • 25 g Kasuri Methi
  • 100 g Salt
  • 100 g Coriander Leaves

Instructions

  1. 1. Heat 2 tablespoons of vegetable oil in a kadhai or deep pan over medium heat. Add cumin seeds and asafoetida, allowing them to splutter for a few seconds.
  2. 2. Add the slit green chilies and diced capsicum, and sauté for 2-3 minutes until slightly softened. Then, add the cauliflower florets and green beans, stirring well to coat them with the spiced oil.
  3. 3. Sprinkle turmeric powder, red chili powder, coriander powder, and salt over the vegetables. Mix thoroughly and cook for 5-7 minutes, stirring occasionally, until the vegetables are tender but still have a slight crunch.
  4. 4. Add the finely chopped tomatoes to the pan and cook for 8-10 minutes, stirring frequently, until the tomatoes break down and form a thick, flavorful sauce.
  5. 5. Gently fold in the paneer cubes and sprinkle garam masala and kasuri methi over the dish. Mix carefully to avoid breaking the paneer, and cook for another 3-4 minutes to let the flavors meld together.
  6. 6. Turn off the heat and garnish with freshly chopped coriander leaves. Serve hot with roti, naan, or steamed basmati rice for a wholesome meal.