Hearty Punjabi Vegetable Kadhai Recipe

Indian cuisine · 225 calories

Hearty Punjabi Vegetable Kadhai recipe

About this recipe

Hearty Punjabi Vegetable Kadhai is a vibrant and flavorful dish made with a medley of fresh vegetables simmered in a rich and aromatic tomato-based gravy. Perfectly spiced with a balance of medium heat, this dish is a comforting and satisfying meal that pairs beautifully with roti, naan, or steamed rice. Packed with fiber and essential nutrients, it's an excellent choice for a wholesome lunch that caters to weight loss goals without compromising on taste. Ideal for sharing with family, this recipe brings the essence of traditional Punjabi cuisine straight to your dining table.

Ingredients

  • 200 g Paneer
  • 1 head Cauliflower
  • 250 g French Beans
  • 500 g Onion
  • 200G Adrak Lasun Paste (200g)
  • 200 ml Mustard Oil
  • 500 g Capsicum Green
  • medium Chilli Green Long
  • 100 g Coriander Leaves
  • - Coriander Powder
  • 50g Everest Garam Masala
  • 100 g Jeera
  • 1 Kg Kissan Tomato Puree
  • 100 g Red Chili Powder
  • 100 g Salt
  • 20 g Turmeric Powder

Instructions

  1. 1. Heat 1 tablespoon of oil in a kadhai or deep pan. Add cumin seeds and let them splutter. Add the chopped onions and sauté until golden brown.
  2. 2. Add the ginger-garlic paste and slit green chilies, and sauté for 1-2 minutes until the raw aroma disappears.
  3. 3. Stir in the turmeric powder, coriander powder, and red chili powder. Cook for another 30 seconds to release the flavors of the spices.
  4. 4. Add the pureed tomatoes and cook until the oil begins to separate, about 5-6 minutes. Stir occasionally to prevent sticking.
  5. 5. Add the diced capsicum, cauliflower florets, and chopped green beans. Mix well to coat the vegetables evenly with the masala.
  6. 6. Cover and cook for 8-10 minutes on medium heat, stirring occasionally, until the vegetables are tender but not mushy.
  7. 7. Add the cubed paneer and garam masala. Gently mix and cook for another 3-4 minutes to allow the flavors to meld.
  8. 8. Adjust salt as needed and garnish with freshly chopped coriander leaves. Serve hot with roti, naan, or steamed rice.