Veg Kadai or Kadai Vegetable is a popular, spicy, and aromatic Indian vegetarian recipe where mixed veggies like mushroom, baby corn, cauliflower, and capsicum (green bell peppers) are cooked along with paneer in freshly ground homemade kadai masala.
Today I have served it with INSTANT WHEAT DOSA, but this can also be served with any Indian flatbread like NAAN, CHAPATI, ROTI, KULCHA, etc., or also with simple steamed rice or GHEE RICE.
What is Kadai or Kadhai?
Kadai, also known as karahi or kadhai is a deep and thick round-bottomed cooking utensil like wok used very commonly in cooking Indian recipes. The dish is named veg kadai or kadai paneer because traditionally in restaurants and dhabas, this dish is cooked in a kadai.
However, this dish can be cooked in any pan available in your pantry, just like I do regularly in my kitchen.
What is Kadai masla made of?
Veg kadai or any kadai (paneer, mushroom, babycorn, cauliflower) recipe gets that unique flavor different from other popular curries such as butter masala or shahi paneer because of the freshly ground masala, also known as kadai masala powder. Two main ingredients are coriander seeds and dry red chilies. All other ingredients are added to enhance the flavors. The measurement given in the recipe below is what we love. Vary the spices according to your taste.
To make the kadai masala all you need is
- coriander seeds,
- dry red chilies,
- cardamom pods,
- fennel seeds or saunf,
- black peppercorns.
You can make this kadai masala powder ahead of time and store in an airtight container. Use this masala powder as and when required. I generally like to make it fresh every single time. With the ingredient amount given below, I still have 1 or 2 teaspoon leftover that I use to make other dishes the next day. If you like spicy, strong-flavored food, you can add all the ground masala powder made.
There are many variations to make kadai, and this is my style. I have also given a few tips and substitutes at the end. Do try this out, and I am sure you will love it.
Ingredients for VEG KADAI | KADAI PANEER | MUSHROOM KADAI | KADAI VEGETABLE
Homemade Kadai Masala Powder
2 tablespoon Coriander seeds
2 Green cardamom pods
5 Dry red chilllies
1 teaspoon Fennel seeds or saunf
½ teaspoon Black peppercorns
Tomato Cashew Paste (Check step II for substitute)
2 Tomatoes, chopped into cubes
8 Cashews
Other ingredients to make vegetarian kadai
2 tablespoon Oil
½ Onion, cubed
6 Mushrooms, chopped lengthwise
6 Babycorn, cut into pieces
½ Capsicum or bell pepper, cut into cubes
10 to 12 Cauliflower florets or Gobi
2 tablespoon Ghee
½ Onion, finely chopped
4 Garlic cloves, finely chopped
1 teaspoon Ginger, finely chopped
½ teaspoon Garam masala powder (optional)
½ cup + 2 tablespoon Water
½ to 1 teaspoon Salt, adjust to taste
1 cup Paneer, cubes
¼ cup Green peas (fresh or frozen)
1 teaspoon Kausri Methi or Dried fenugreek leaves, optional
1 tablespoon Coriander leaves or cilantro chopped
How to make VEG KADAI | KADAI PANEER | MUSHROOM KADAI | KADAI VEGETABLE
Making of Kadai Masala Powder
In a pan on medium heat, add coriander seeds, cardamom pods, dry red chilies, fennel seeds, and black peppercorns, and dry roast them until they are aromatic, stirring them continuously. Make sure not to burn them. Switch off the flame.
Once it becomes warm, add it to the blender or mixer and blend it to anywhere between coarse to smooth powder. Keep this aside.
Making of Tomato Cashew Paste
In a blender or mixie jar, add tomato cubes and cashews and blend it to smooth paste. Keep this aside.
(Alternatively, you can avoid blending and add just tomato chunks and skip cashews OR use store-bought paste and cream)
Roast the vegetables just for 2 minutes in batches, depending on the size of the pan.
Heat oil in a pan. Add mushrooms and onion and saute for 2 minutes just until they are cooked. We want it crisp. Transfer this to a plate. Check the video here on making of veg kadai.
To the same pan, add baby corn, capsicum, cauliflower and saute for 2 more minutes. Transfer this to the same plate as before. Keep this aside.
In the same pan, add ghee or brown butter with onion, garlic, ginger and saute until translucent.
To this, add cashew tomato paste and cook until it leaves the side of the pan on medium flame.
Next, add ½ cup of water, 1 to 2 tablespoon of Kadai Masala Powder prepared in step I (or all of them if you want it spicy), garam masala powder, salt to taste, and bring it to a boil and simmer for 2 to 3 minutes.
Add all the veggies cooked - onion, mushroom, babycorn, cauliflower, capsicum and then add paneer, green peas, and 2 tablespoon of water. Mix to combine. Cover and cook on a medium flame for 2 to 3 minutes just until they are slightly softened.
Finally, add kasuri methi, coriander leaves and mix to combine. Switch off the flame.
Tips:
- You can use store-bought tomato paste or sauce instead of making your own.
- Substitute cashews with heavy cream.
- Add kadai masala as required to adjust to your taste. Any leftover kadai masala powder can be kept in the fridge and used for up to 2 weeks.
- Use any combination of veggies of your choice or just paneer and make this dish.
- If you want it spicier, you can even add one green chilie.
Dhungar Method
Dhungar Method is an Indian or South Asian way of infusing smoky buttery flavor to your dish.
If you want to try it with this kadai dish, you may. I have not done it today. Heat a piece of charcoal with metal thongs over the flame on your gas stove.
Place it in a bowl and keep this bowl in the middle of the pan containing veg kadai. Immediately pour ghee over this heated coal, and you will see that the smoke gets generated instantly. Cover the pan with a lid and let it sit for 10 minutes.
This will give you that authentic dhaba or restaurant-style flavor to the dish. If you have tried it, don't forget to tag us.
Video recipe for VEG KADAI | KADAI PANEER | MUSHROOM KADAI | KADAI VEGETABLE
Detailed recipe for VEG KADAI | KADAI PANEER | MUSHROOM KADAI | KADAI VEGETABLE
VEG KADAI | KADAI PANEER | MUSHROOM KADAI | KADAI VEGETABLE
Ingredients
Homemade Kadai Masala Powder
- 2 tablespoon Coriander seeds
- 2 Green cardamom pods
- 5 Dry red chilllies
- 1 teaspoon Fennel seeds or saunf
- ½ teaspoon Black peppercorns
Tomato Cashew Paste (Read step II for substitute)
- 2 Tomatoes, chopped into cubes
- 8 Cashews
Other ingredients to make kadai
- 2 tablespoon Oil
- ½ Onion, cubed
- 6 Mushrooms, chopped lengthwise
- 6 Babycorn, cut into pieces
- ½ Capsicum or bell pepper, cut into cubes
- 10 to 12 Cauliflower florets or Gobi
- 2 tablespoon Ghee
- ½ Onion, finely chopped
- 4 Garlic cloves, finely chopped
- 1 teaspoon Ginger, finely chopped
- ½ teaspoon Garam masala powder (optional)
- ½ cup + 2 tablespoon Water
- ½ to 1 teaspoon Salt, adjust to taste
- 1 cup Paneer, cubes
- ¼ cup Green peas (fresh or frozen)
- 1 teaspoon Kausri Methi or Dried fenugreek leaves, optional
- 1 tablespoon Coriander leaves or cilantro chopped
Instructions
MAKING OF KADAI MASALA POWDER
- In a pan on medium heat, add coriander seeds, cardamom pods, dry red chilies, fennel seeds, and black peppercorns, and dry roast them until they are aromatic, stirring them continuously. Make sure not to burn them. Switch off the flame.
- Once it becomes warm, add it to the blender or mixer and blend it to anywhere between coarse to smooth powder. Keep this aside.
MAKING OF TOMATO CASHEW PASTE
- In a blender or mixie jar, ahttps://youtu.be/wDbElq7dex4dd tomato cubes and cashews and blend it to smooth paste. Keep this aside.
- (Alternatively, you can avoid blending and add just tomato chunks and skip cashews OR use store-bought paste and cream)
ROAST THE VEGETABLES JUST FOR 2 MINUTES IN BATCHES, DEPENDING ON THE SIZE OF THE PAN.
- Heat oil in a pan. Add mushrooms and onion and saute for 2 minutes just until they are cooked. We want it crisp. Transfer this to a plate. Check the video here on making of veg kadai.
- To the same pan, add baby corn, capsicum, cauliflower and saute for 2 more minutes. Transfer this to the same plate as before. Keep this aside.
- In the same pan, add ghee or brown butter with onion, garlic, ginger and saute until translucent
- To this, add cashew tomato paste and cook until it leaves the side of the pan on medium flame.
- Next, add ½ cup of water, 1 to 2 tablespoon of Kadai Masala Powder prepared in step I (or all of them if you want it spicy), garam masala powder, salt to taste, and bring it to a boil and simmer for 2 to 3 minutes.
- Add all the veggies cooked – onion, mushroom, babycorn, cauliflower, capsicum and then add paneer, green peas, and 2 tablespoon of water. Mix to combine. Cover and cook on a medium flame for 2 to 3 minutes just until they are slightly softened.
- Finally, add kasuri methi, coriander leaves and mix to combine. Switch off the flame.
Notes
- You can use store-bought tomato paste or sauce instead of making your own.
- Substitute cashews with heavy cream.
- Add kadai masala as required to adjust to your taste. Any leftover kadai masala powder can be kept in the fridge and used for up to 2 weeks.
- Use any combination of veggies of your choice or just paneer and make this dish.
- If you want it spicier, you can even add one green chilie.
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