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    Home » Lunch and Dinner Recipes

    VEG KADAI | KADAI PANEER | MUSHROOM KADAI | KADAI VEGETABLE

    Published: Nov 6, 2021 by Kushi · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    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.

    How to make veg kadai, kadai paneer, mushroom kadai, vegetable kadai, indian dinner recipes #paneer

    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.

    How to make veg kadai, kadai paneer, mushroom kadai, vegetable kadai, indian dinner recipes #paneer

    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.

    How to make kadai masala powder at home, punjabi food recipes, naan and roti gravy and curry recipe

    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.

    How to make kadai masala powder at home, punjabi food recipes, naan and roti gravy and curry recipe

    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

    vegetarian dinner and lunch recipes, dhungar method, restaurant style dhaba style veg paneer kadai

    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)

    vegetarian dinner and lunch recipes, dhungar method, restaurant style dhaba style veg paneer kadai

    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.

    popular Indian gravy, curry vegetarian for rice, naan, roti, kadai paneer, mushroom, chicken #indian

    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

    Recipe card

    How to make veg kadai, kadai paneer, mushroom kadai, vegetable kadai, indian dinner recipes #paneer

    Veg Kadai | Kadai Paneer | Mushroom Kadai | Kadai Vegetable

    Kushi
    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.
    5 from 11 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Dinner, Lunch
    Cuisine Delhi, gujarati, Indian, north indian, punjabi, uttar pradesh
    Servings 4
    Calories 408 kcal

    Ingredients
      

    Homemade Kadai Masala Powder

    • 2 tablespoon Coriander seeds
    • 2 pods Green cardamom
    • 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 florets Cauliflower florets or Gobi
    • 2 tablespoon Ghee
    • ½ Onion , finely chopped
    • 4 cloves Garlic , 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 Cilantro or Coriander leaves, 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.
      2 tablespoon Coriander seeds, 2 pods Green cardamom, 5 Dry red chilllies, 1 teaspoon Fennel seeds, ½ teaspoon Black peppercorns
    • 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 a smooth paste. Keep this aside.
      2 Tomatoes, 8 Cashews
    • Alternatively, you can avoid blending and add just tomato chunks and skip cashews OR use store-bought tomato paste and cream

    Roast the Vegetables

    • 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.
      2 tablespoon Oil, ½ Onion, 6 Mushrooms
    • 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. 
      6 Babycorn, ½ Capsicum, 10 to 12 florets Cauliflower
    • In the same pan, add ghee or brown butter with onion, garlic, ginger and saute until translucent.
      2 tablespoon Ghee, ½ Onion, 4 cloves Garlic, 1 teaspoon Ginger
    • To this, add cashew-tomato paste (from above) 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.
      ½ teaspoon Garam masala powder, ½ to 1 teaspoon Salt, ½ cup + 2 tablespoon Water
    • Add all the cooked veggies – 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.
      ½ cup + 2 tablespoon Water, 1 cup Paneer, ¼ cup Green peas
    • Finally, add kasuri methi, coriander leaves and mix to combine. Switch off the flame.
      1 teaspoon Kausri Methi, 1 tablespoon Cilantro

    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.

    Nutrition

    Calories: 408kcalCarbohydrates: 23gProtein: 13gFat: 31gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.03gCholesterol: 56mgSodium: 322mgPotassium: 659mgFiber: 6gSugar: 9gVitamin A: 1645IUVitamin C: 119mgCalcium: 333mgIron: 2mg
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    Reader Interactions

    Comments

    1. TAYLER ROSS

      March 08, 2023 at 1:02 pm

      5 stars
      I made this veg kadai for dinner last night and it was delicious! So full of flavor!

      Reply
    2. Jessica

      March 08, 2023 at 1:10 pm

      5 stars
      So much flavor in one dish!

      Reply
    3. Holley

      March 08, 2023 at 1:16 pm

      5 stars
      I love the combination of these veggies! Super flavorful and filling recipe!

      Reply
    4. SHELBY LEWIS

      March 08, 2023 at 1:26 pm

      5 stars
      This is such a flavorful and authentic dish. I love knowing all the ingredients for making the homemade kadai masala powder!

      Reply
    5. Charles

      March 08, 2023 at 3:48 pm

      5 stars
      Hi
      This recipe is so healthy and delicious! Thank you for sharing!

      Reply
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    5 from 11 votes (1 rating without comment)

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    Hi, I'm Sridevi! I am a Software Engineer by qualification, a full-time Food Blogger by passion, a self-published Author, and a happy person two kids (monsters) ago.

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