Thursday, February 12, 2009

Veg kadhai

Veg kadhai is among my favourite.It goes well for any occasion calling for Indian food.I make this by two different ways.This dish can compliment any Indian bread-puri,chappati or naan.If made ahead of time (1-2hrs before it is served )it taste more delicious as by that time all the vegetable are marinated well is the gravy.
When served with naan with slices of onion and a cube of lemon it gives you the feeling of going out for a lunch or dinner at an Indian restraurant.Veg kadhai,puri/naan,Jeera rice/Veg Pulav,tomato onion koshimbir/boondi raita,pickle and roasted papad and a dessert - you have set the table to impress all your guests.

Recipe 1

This method of preparing the kadhai is a bit time consuming but still its worth the effort.A touch of ghee makes it royal and tasty.


1/2 cup each of cauliflower floret,carrot cubed cubes,green pepper cubed,french beans(optional),potatoes,peas
1 meduim onion finely chopped
2 large tomatoes finely chopped
4 garlic cloves minced
1" ginger finely chopped
2 tbsp coriander seed
1 tbsp jeera
2 cloves
1" cinnanon stick
1 bay leaf
2tbsp MDH Kitchen king Masala (if not available substitute it with pav bhajji masala)
1/2 cup malai
2 tbsp milk
4 tbsp cilantro
1 tsp salted butter
2 tbsp clarified butter/ghee
2 tsp oil
2 tsp sugar
1 tsbp kasuri methi
2 tbsp Lemon juice


Heat 1tsp oil in a heavy bottom wok/kadhai.When hot add the onions fry till they turn translucent.Add garlic and ginger fry for 2 mins,add the tomatoes and coriander seeds.When the tomatoes turn soft turn off the heat.When cooled grind into a smooth paste.
Meanwhile heat another kadhai,add the salted butter fry each of the vegetables(except peas) separetely till they are light golden brown.Keep aside.In the same kadhai add the remaining oil,jeera,cloves,bay leaf,cinnamon fry for a min.Add the ground paste.1/4 cup of water and cover and cook for 3 mins.Add all the vegetables,masala cover,and cook until the veggies are done.Now add the malai,milk,salt,sugar,cilantro and cook uncovered for 3 mins.Add water if you find it too dry.Finally add kasuri methi and ghee and cook for another 5-6 mins.Remove from heat and add the lemon juice.Hurray,You are ready for the treat.

Recipe 2

Do you have uninformed guest today for meals?Here's the fatafat recipe and mind you no compromise in taste.


Vegetables listed above
1/2 cup finely chopped onion
2 tbsp ginger garlic paste
2tbsp coriander powder
1 tbsp kasuri methi
1tbsp tomato ketchup
1 tbsp tomato paste(You can puree one blanched tomato.I substitute this with ragu pasta sauce)
1 cup milk
1 tsp sugar
1 tsp chilli powder(as per taste)
1 tsp jeera
1 tsp Kitchen King masala (optional)
lemon juice
1 tsp butter

In a bowl make a paste using coriander powder,kasuri methi,ketchup.chilli powder,tomato paste and 1/4 cup milk.Mix well.Heat oil in a kadhai ,add jeera,ginger garlic paste fry for a min.Add onions fry until golden brown.Now add the prepared paste cover and cook for 3 mins.Add in the vegetables,salt and milk to make the gravy to the desired thickness.Cover and cook for till the vegetables are done.Uncover and bring it to a boil.Add cilantro.Turn off the heat and pour in lemon juice.Add a tsp butter just before serving.


Usha said...

Looks delicious, perfect with roti's or rice :-)

Nithya Praveen said...

Wow...wud be perfect with Indian breads...yummy.I prefer the first method...lovely recipe:)

Namrata Kini said...

Hey Ankita, tried this recipe today. Tried the 1st method but skipped few ingredients as i didn't have them but still it tasted great. Will try again with all the ingredients. Thanks a lot for the recipe.

Ankita said...

Thanks everyone for your encouragement.
@ Namrata
Let me know the outcome after you cook with all the ingredients.