Veg kadhai

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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.

Ingredients:

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

Method


  • 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) separately till they are light golden brown.Keep aside.
  • In the same kadhai add the remaining oil,cumin seeds,cloves,bay leaf,cinnamon and fry for a min.Add the ground paste.1/4 cup of water and cover and cook for 5 mins.Add all the vegetables,chili powder,coriander cumin powder,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.

Ingredients

Vegetables listed above
1/2 cup finely chopped onion
2 tbsp ginger garlic paste
2 tbsp coriander powder
1 tbsp kasuri methi
1 tbsp 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 chili powder(as per taste)
1 tsp cumin seeds
1 tbsp coriander cumin powder
1 tsp Kitchen King masala (optional)
salt
lemon juice
1 tsp butter

Method

  • In a bowl make a paste using coriander powder,kasuri methi,ketchup.coriander cumin powder,chilli powder,tomato paste and 1/4 cup milk.Mix well.
  • Heat oil in a kadhai ,add cumin seeds,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.

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