KADAI VEG RECIPE RESTAURANT STYLE | KADAI VEGETABLE | VEG KADAI RECIPE скачать в хорошем качестве

KADAI VEG RECIPE RESTAURANT STYLE | KADAI VEGETABLE | VEG KADAI RECIPE

Kadai Veg Recipe Restaurant Style | Kadai Vegetable | Veg Kadai Recipe | How To Make Kadai Vegetable | Kadai Vegetable Recipe | Veg Kadhai Recipe | Kadhai Veg | Mix Veg Recipe | Spice Eats Recipes Ingredients for Kadai Vegetable Recipe: (Tsp-Teaspoon; Tbsp-Tablespoon) Vegetables: Beans, sliced- 1/2 cup (50 gms) Carrots, sliced- 2/3 cup (75 gms) Potato, sliced - 2/3 cup (1 big potato, 75 gms) Cauliflower florets- 1 cup (75 gms) Green Peas- 1/2 cup ( 50 gms) For Sautéing: Capsicum (Green Peppers), cubed- 1 big ( 70 gms) Onion petals- 1 medium onion Kadai Masala: Coriander Seeds- 2 tsp Cumin Seeds- 1 tsp Fennel Seeds- 1/2 tsp Whole Peppercorns- 1 tsp Whole Red Chillies- 3 nos. Tempering/Baghaar: Cumin Seeds- 1 tsp Whole Red Chillies- 2 Spice Powders: Turmeric Powder- 1/2 tsp + a pinch (or 1/4 tsp) Red Chilli Powder- 1 tsp Kasuri Methi (Fenugreek leaves, roasted and crushed)- 1 tsp Garam Masala Powder- 1/2 tsp Other Ingredients: Onions, fine chopped- 2 medium (150 gms) Ginger Garlic paste- 2 tsp Fresh tomato paste- 2 medium sized (150 gms) Fresh Cream- 2 tbsp Oil- 3 tbsp+ 1 tbsp for sautéing vegetables Salt- 1 tsp or to taste Coriander leaves, chopped- for garnish Preparation: Cut the vegetables, wash and set aside. To make the Kadai Masala, take a pan and add all the spices mentioned earlier. Switch on heat on low and keep stirring on low heat for 3 mins till the spices are dry roasted. Keep it on a plate to cool and then grind it into a coarse powder. (shouldn’t be smooth, check video for the texture) Chop 2 medium onions and cut 1 medium onion into petals to be used for sautéing. Cut 1 big or 2 small capsicum (green pepper) into cubes and set it aside. Cut 2 medium tomatoes into cubes and blend into a paste. Dry roast the Kasuri Methi and set it aside. Once cooled, crush it with your hand. Process: Heat 1 tbsp oil in a pan and add the sliced beans, carrots and potatoes. Mix and sauté on medium heat for 2 mins. Now add the cauliflower florets and green peas. Add 1/2 tsp Turmeric Powder and 1/2 tsp salt. Give a mix and continue to sauté for another 3 mins. Remove and set it aside on a plate. In the same oil, add the cubed capsicum (green peppers) and the onion petals. Give a mix and sauté on medium heat for 2 mins. Remove these in another plate. Now heat oil in a Kadhai/wok and add the cumin seeds and when it splutters, add the whole red chillies. Give a stir and then add the chopped onions. Fry on medium heat for 7-8 mins till light brown in colour. Now add ginger garlic paste, give a mix and fry on low heat for 2 mins till raw smell is gone. Add a pinch of turmeric powder, 1 tsp red chilli powder and 1/2 tsp salt. Add 3-4 tbsp water, mix and fry on medium heat for 2-3 mins till it’s cooked and oil separates. Now add the fresh tomato paste, give a mix and fry on medium heat for 3-4 mins till it’s cooked and oil separates. Next add the fried vegetables, mix and fry on medium heat for 2 mins. Now add the Kadai Masala made earlier. Mix it well and fry for 2-3 mins on medium heat. Now add around 200 ml water. Give a mix and cover & cook on low heat for 8-9 mins. Now remove lid and add the sautéed capsicum and onion petals. Mix and fry for another 2-3 mins. Now add the fresh cream, garam masala powder and crushed Kasuri Methi. Optionally add little water as per required consistency, give a mix and simmer for 2-3 mins on low heat. Garnish with chopped coriander leaves, mix and serve. #kadaivegrecipe #kadaivegetable #vegkadairecipe #vegkadhai #kadaivegrestaurantstyle #vegkadaimasala #mixedvegrecipe #spiceeatsrecipes #spiceswad