Vegetable Kadhai

Vegetable Kadhai. A dish that never fails to please a crowd. A wonderful medley of vegetables simmered in spicy and rich tomato gravy.  Despite all these wonderful qualities of the curry, I do not prefer to have this as an everyday curry. It is way too rich with all the cream and fat. Apart from this, it is also very time consuming. I make onion, tomato and cashew pastes separately for this. All in all it was a long process. 

All this became a thing of the past after reading this recipe on Aipi's wonderful space. I made veg kadhai once with some minor tweaks and since then it has become a favourite with S. The best part about thisis that, it can be conjured in mins. Veg kadhai can't get any simpler than this can it? 

Vegetable Kadhai recipe:

Preparation time: 20 mins

Cooking time: 15mins

Serves- 4

Ingredients:

Carrot- 1large, chopped

Green beans- 10-12, chopped

Peas- 1/2cup

Cauliflower- 8-10 florets, blanched in hot water and drained

Potato- 1 small, cubed

Onion- 1 large, chopped fine

Tomatoes- 2 large, chopped

Cashews- about 15, broken into pieces and soaked in hot water for 30mins

Ginger-garlic paste- 1tsp

Green chilli- 1, slit

Red chilli powder- 1/4tsp

Coriander seed powder- 1/2 tsp

Turmeric powder- 1/4tsp

Salt to taste

Sugar- 1/4tsp

Garam masala- a large pinch

Jeera or cumin- 1 tsp

Oil- 1tbsp

Skimmed or whole milk powder- 2tbsp

Kasoori methi- 1/4tsp

Coriander leaves to garnish

Method:

• Parboil all the vegetables except cauliflower till three fourth done and keep aside
• Cook the onion and tomatoe along with a little water for 10mins until tender. Cool, add the cashews and grind to a smooth paste.
• Heat oil in a wok and add the cumin seeds.
• Once they turn brown, add the ginger-garlic paste saute till the raw smell goes.
• Add the ground paste and fry for 3-4 mins
• Add the turmeric, red chilli powder, coriander seed powder, salt, sugar and fry for 2 more mins
• Add the cooked vegetables and the garam masala and mix
• Add the milk powder and some water and simmer for a couple of mins more
• Add the kasoori methi and take off the heat.
• Garnish with coriander leaves and serve hot with rotis