Veg Kadai | Kadai Paneer | Mushroom Kadai | Kadai Vegetable

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

5 from 11 votes

Veg Kadai | Kadai Paneer | Mushroom Kadai | Kadai Vegetable

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.

Prep Time10

Cook Time20

Total Time30

Course: Dinner, Lunch

Cuisine: Delhi, gujarati, Indian, north indian, punjabi, uttar pradesh

Diet: Vegetarian

Servings:

Calories: 408kcal

Author: Kushi

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