Restaurant Style Veg Kadai

Step 1: Prepare Kadai Masala

Dry roast all ingredients listed under 'For Kadai Masala' (coriander seeds, fennel seeds, cumin seeds, black peppercorns, cinnamon sticks, cloves, cardamom) in a pan. Once roasted, grind them coarsely in a mixer grinder. This can be prepared in advance and stored.

Step 2: Sauté Cumin and Green Chillies

Heat oil in a kadai (wok) on high flame. Add cumin seeds and let them splutter. Then add the slit green chilies and fry for a few seconds.

Step 3: Cook Onion and Tomato Pastes

Add the onion paste to the kadai. Fry on high flame, stirring continuously, until it turns light golden brown and the oil starts to separate. Then add the tomato puree (which includes cashews) and mix well. Continue frying until the mixture thickens and the oil separates from the paste, indicating it's well cooked.

Step 4: Add Dry Spices and Ginger Garlic Paste

Add turmeric powder and chili powder to the cooked paste. Mix thoroughly and fry for about 1-2 minutes until the raw smell of spices disappears. Then add the ginger garlic paste and mix it into the gravy, frying for another minute.

Step 5: Incorporate Garam Masala, Kasuri Methi, and Cream

Stir in the garam masala and crushed kasuri methi. Mix well. Add the fresh cream (malai) and continue to fry until the cream is well incorporated and the gravy starts to release oil again. Add a little water (from the malai bowl) to adjust consistency if needed.

Step 6: Add Kadai Masala and Vegetables

Once the gravy is well-fried and oil separates, add a portion of the prepared Kadai Masala powder. Immediately add the deep-fried onion pieces, deep-fried cauliflower, beans, carrot, potato, half-boiled green peas, and deep-fried capsicum pieces. Mix all the vegetables thoroughly with the gravy.

Step 7: Season and Simmer

Add salt to taste and a little sugar (optional, for balancing flavors). Mix everything well. Add a splash of water (about 1/4 cup) to create a slight gravy. Cover the kadai and let it simmer on low-medium flame for 5-7 minutes, allowing the flavors to meld and the vegetables to absorb the gravy.

Step 8: Add Paneer and Final Touch

After simmering, open the lid and add the deep-fried paneer pieces. Gently mix them into the curry. Sprinkle a little more Kadai Masala powder on top for an aromatic finish. Cook for another 1-2 minutes without covering.

Step 9: Serve Veg Kadai

Your restaurant-style Veg Kadai is now ready. Serve hot with chapati, roti, naan, or rice.

• Deep-fry all vegetables and paneer separately to ensure they are cooked through and have a good texture.

• Prepare the Kadai Masala in advance and store it in the refrigerator for quick future use.

• Fry the onion and tomato pastes thoroughly until the oil separates to develop deep flavors.

• Adjust chili powder and green chilies according to your spice preference.

• Add a little yogurt (dahi) to the gravy for a tangy flavor, if desired.

• Experiment with other vegetables like mushrooms or baby corn.