Veg Kadai - Restaurant Style

Step 1: Prepare Fried Vegetables

Deep fry cauliflower florets, long-cut beans, long-cut potato, and long-cut carrots until golden brown and slightly crispy. Set aside. Deep fry paneer cubes until light golden, set aside. Deep fry chopped capsicum until slightly tender, set aside. (These steps are shown as pre-prepared ingredients in the video).

Step 2: Prepare Kadai Masala

Dry roast coriander seeds, black peppercorns, fennel seeds, cumin seeds, cinnamon sticks, cloves, and cardamom pods until fragrant. Grind them coarsely in a mixer grinder. You can prepare extra and store it.

Step 3: Start the Gravy Base

Heat oil (preferably the same oil used for frying vegetables) in a kadai or deep pan. Add cumin seeds and let them splutter. Add slit green chilies and fry for a few seconds.

Step 4: Cook Onion and Spices

Add the onion paste to the pan and fry on high flame until it turns light golden brown and the raw smell disappears. Then, add turmeric powder and chili powder. Mix well and continue to fry until the spices are well combined and fragrant.

Step 5: Add Tomato Puree and Ginger Garlic Paste

Pour in the tomato puree (which includes ground cashews for richness). Mix thoroughly and cook until the mixture thickens and oil starts to separate from the sides. Add ginger garlic paste and continue to fry until its raw aroma is gone.

Step 6: Incorporate Cream and Dry Masala

Add fresh cream (malai) to the gravy and mix well. Rinse the cream bowl with a little water and add that water to the gravy. Stir until fully combined and smooth. Then, add the coarsely ground Kadai Masala and garam masala. Mix well.

Step 7: Combine Vegetables and Season

Add the fried onion pieces, all the deep-fried vegetables (cauliflower, beans, potato, carrot), boiled green peas, and fried capsicum to the gravy. Add salt to taste and a pinch of sugar (optional, for flavor balance). Mix everything gently until all vegetables are coated with the gravy.

Step 8: Simmer and Finish

Add a little water to achieve desired gravy consistency. Mix well. Cover the kadai with a lid and let it simmer for a few minutes until the vegetables are heated through and flavors meld. Finally, add the fried paneer cubes and a little more Kadai Masala on top. Cover and cook for another minute. Your Veg Kadai is now ready.

Step 9: Serve

Serve hot Veg Kadai with chapati, roti, naan, or rice.

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

• Adjust chili powder according to your spice preference.

• Cashews in tomato puree and sugar are optional, add for richness and balanced taste.

• Add other vegetables like mushrooms or baby corn.

• For a vegan version, replace paneer with tofu and fresh cream with cashew cream or coconut milk.