Vegetable Kadai

Ingredients

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 large onion, thinly sliced 1 large onion, thinly sliced
• 2 bell peppers, cut into strips 2 bell peppers, cut into strips
• 2 tomatoes, chopped 2 tomatoes, chopped
• 1 cup (200g) cauliflower florets 1 cup (200g) cauliflower florets
• 1 cup (150g) carrots, sliced 1 cup (150g) carrots, sliced
• 1 cup (150g) green beans, cut into 1-inch pieces 1 cup (150g) green beans, cut into 1-inch pieces
• 1 cup (150g) peas 1 cup (150g) peas
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 24g, 9g
• Protein: 5g
• Fiber: 7g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a kadai or a deep pan over medium heat.
2. 2.
   Add the cumin seeds and let them splutter.
3. 3.
   Add the sliced onions and sauté until they turn golden brown.
4. 4.
   Add the minced garlic, grated ginger, and slit green chilies. Sauté for a minute until fragrant.
5. 5.
   Add the chopped tomatoes and cook until they soften and release their juices.
6. 6.
   Add the coriander powder, cumin powder, turmeric powder, and garam masala. Mix well to coat the vegetables with the spices.
7. 7.
   Add the cauliflower florets, sliced carrots, green beans, and peas. Stir-fry for a few minutes until the vegetables are slightly tender yet retain their crunch.
8. 8.
   Season with salt according to taste and mix well.
9. 9.
   Cover the kadai with a lid and let the vegetables cook on low heat for about 10-15 minutes, or until they are cooked through but still firm.
10. 10.
    Garnish with fresh cilantro leaves and serve hot with roti or rice.

Treat your ingredients with care...

• Cauliflower — Cut the cauliflower into small florets to ensure even cooking and to allow the flavors to penetrate the vegetable.
• Ginger — Grate the ginger finely to release its aromatic oils and enhance the overall flavor of the dish.
• Green chilies — Adjust the number of green chilies according to your spice preference. Remove the seeds for a milder heat.

Tips & Tricks

• For a smoky flavor, you can roast the bell peppers before adding them to the dish.
• Add a squeeze of lemon juice at the end to enhance the tanginess of the dish.
• Customize the spice level by adjusting the amount of green chilies or adding a pinch of red chili powder.
• Serve Vegetable Kadai with naan bread or jeera rice for a complete meal.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve Vegetable Kadai hot with freshly baked naan bread or steamed basmati rice. Garnish with a sprinkle of fresh cilantro leaves for added freshness.

Presentation advice

Present the Vegetable Kadai in a traditional Indian copper kadai or a colorful ceramic dish to showcase the vibrant colors of the vegetables. Serve it alongside a bowl of raita (yogurt dip) and some pickles for a complete Indian dining experience.