India
Vegetable Kadai Gravy Recipe
Prep Time | 30 minutes |
Cook Time | 50 minutes |
Servings |
people
MetricUS Imperial
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Ingredients
for kadai masala
- 1 tbsp coriander seeds
- ½ tsp Cumin seeds
- 2 Cloves
- 2 green cardamoms
- ½ inch cinnamon
- 3-4 dry kashmiri red chilies
- 1 tsp kasuri methi
- 8-8 whole cashews
- 4-5 black peppers
veggies
- 100 grams carrots carrots cut in batons
- 100 grams potatoes potatoes cut in batons
- ⅔ cup green peas fresh or frozen
- 100 grams bell pepper
- ⅓ cup sliced onions
- 1 tbsp oil for sauteing bell peppers and onions
for the gravy
- 2 tbsp Oil
- ¼ cup chopped onions
- 1 tsp ginger garlic paste ½ inch ginger & 3 to 4 garlic crushed to a paste in mortar-pestle
- 200 grams tomatoes or 3 medium tomatoes pureed about ⅔ cup tomato puree
- ¼ tsp Turmeric powder
- ¼ tsp red chili powder
- 1.5-2 cups Water
- 3 tbsp low fat cream or whipping cream
- 2-3 tbsp chopped coriander leaves for garnish
- ½ inch Ginger julienne for garnish (optional)
- salt as required
Ingredients
for kadai masala
veggies
for the gravy
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Instructions
planning kadai masala
- heat a little griddle and include the accompanying flavors - 1 tbsp coriander seeds, ½ tsp cumin seeds, 2 cloves, 2 green cardamoms, ½ inch cinnamon, 3 to 4 dry kashmiri red chilies, 1 tsp kasuri methi, 7 to 9 cashews, 4 to 5 dark pepper.
- mix and meal till the flavors get to be fragrant. no compelling reason to cocoa the flavors.
- at the point when the fixings chill off, include every one of them in a dry processor or flavor processor.
- drudgery to a fine powder. evacuate the kadai masala and keep aside.
preparing the veggies
- additionally puree 3 medium tomatoes (200 grams) in the same processor if its sufficiently huge or in another blender or blender. no compelling reason to whiten tomatoes before pureeing. keep aside.
- in a container warmth 1 tbsp oil and include ⅓ glass cut onions and ½ glass cut ringer pepper. utilize any hued ringer pepper.
- blend extremely well and saute the onions and ringer pepper on a low to medium fire.
- saute till the chime peppers are half cooked. some crunch is attractive.
- uproot the sauteed onions and ringer peppers aside. cleave the potatoes and carrots in rod and keep aside as well.
get ready sauce
- in the same container, then warmth 2 tbsp oil. include 1 tsp ginger-garlic glue. blend and saute till the crude smell of ginger-garlic goes away.
- next include ¼ container finely slashed onions.
- mix and saute the onions till they turn out to be light brilliant.
- include the readied tomato puree. on the off chance that utilizing prepared tomato puree, then include ⅔ glass tomato puree.
- include ¼ tsp turmeric powder and ¼ tsp red bean stew powder. blend exceptionally well.
- saute the masala till it thickens and you see oil discharging from the sides.
- at that point include the potato, carrot cudgel alongside ⅔ glass peas.
- blend and saute for a moment.
- add 1.5 to 2 glasses water. season with some salt. blend.
- spread the skillet. on a medium fire stew and cook the veggies. check at interims and if needed, include more water.
- the veggies should be cooked well yet still hold shape. they ought not turn out to be too delicate.
- at that point include the ground kadai masala holding 1 tsp of it for trimming. mix extremely well.
- include the sauteed ringer peppers and onions.
- blend and mix again exceptionally well.
- stew for 5 to 6 minutes. on the off chance that the sauce looks dry, then do include some water.
- at that point include 3 tbsp cream. utilize low fat or whipping cream.
- blend and blend the cream with whatever is left of the sauce. switch off the fire.
- finally add 2 to 3 tbsp slashed coriander takes off. mix again extremely well.
- serve veg kadai hot embellished with some slashed coriander and sprinkled with the saved kadai masala. backups for veg kadai are tandoori rotis, naan, chapati, paratha, bread. additionally runs well with steamed rice, jeera rice or s