Vegetable Kadai

by Tarla Dalal

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A quick look into the menu of any Indian restaurant across the world, and you are likely to find the Vegetable Kadai or Kadai Vegetable featuring in it.

A melange of veggies in a masaledar gravy, this recipe is an all-time favourite. With colourful and crunchy veggies like coloured capsicums, carrots, beans and potatoes, it has an appetizing appearance and an even more appealing taste.

It accompanies most Indian breads and rice dishes very well, so you do not have to think twice about including it in any menu! You can also try your hand at making other veg dishes like Mixed Vegetable Subzi and Mili Jhuli Subzi .

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Vegetable Kadai recipe - How to make Vegetable Kadai

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Preparation Time: 25 mins Cooking Time: 15 mins Total Time: 40 mins 6Makes 6 servings
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Ingredients

1/2 cup boiled potato cubes
1/2 cup boiled carrot cubes
1/2 cup chopped french beans
1/4 cup boiled green peas
1 1/2 cups kadai gravy
2 tbsp oil
1 bayleaf (tejpatta)
1 cup sliced onions
1 tsp chilli powder
1 tsp coriander (dhania) powder
1 tsp ginger (adrak) paste
1 tsp garlic (lehsun) paste
1 cup coloured capsicum cubes (red , green and yellow)
salt to taste

Method

Heat the oil in a deep non-stick pan, add the bayleaf and onions and sauté on a medium flame for 4 minutes or till the onions turn golden brown in colour.
Add the chilli powder, coriander powder, ginger paste and garlic paste and sauté on medium flame for 1 minute.
Add the potatoes, carrots, french beans, green peas, capsicum and salt, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
Add the kadai gravy, mix well and cook on medium flame for 5 minutes, while stirring occasionally.
Serve hot.

Nutrient values per serving

Energy	178 cal
Protein	2 g
Carbohydrates	9.1 g
Fiber	3.2 g
Fat	14.8 g
Cholesterol	0 mg
Vitamin A	675.4 mcg
Vitamin B1	0.3 mg
Vitamin B2	0.1 mg
Vitamin B3	0.6 mg
Vitamin C	62.4 mg
Folic Acid	36.2 mcg
Calcium	63.6 mg
Iron	1 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	16.3 mg
Potassium	193.6 mg
Zinc	0.2 mg