Kadai Vegetable ( Vegetables in Red gravy)
Paleo, gluten free and Vegan
Mix vegetables in red gravy…
Only after getting married I understood the plight my mom went through daily when she had to decide what to cook for dinner.. It’s a big question which rises up daily what to cook today.. And that’s how I found out this recipe of Kadai Vegetable.
Though this vegetable requires a little extra work of roasting the dry masalas and then grinding but all the effort is totally worth it.
This vegetable turned out restaurant style and its healthy too… It’s vegan, gluten free, paleo,low in carbs, rich in Vitamins and minerals and super yummy.
You can serve it either with some hot Phulkas or rice… well I used my chefs cap and made some Nutritious rotis along with it which also turned out awesome.(Will be posting the recipe of the rotis soon… )
So what’s cooking for dinner at your kitchen today??
Prep time 20 mins
Cooking time 45 mins
Yields 4 servings
For the Kadai Vegetable Gravy
Onion 3/4 cup (cubed) + 1/2 cup (finely chopped)
Bell pepper 1 (thinly sliced)
Tomato puree from 4 tomatoes
Carrot 2 medium (thinly sliced)
Potato 2 (thinly sliced)
Green peas 1/2 cup
Ginger garlic paste 1 1/2 tsp
Turmeric powder 1/2 tsp
Red chili powder 1 tsp
Salt as needed
Oil 3 to 4 tbsp (divided)
For the Kadai Vegetable Masala Powder
Coriander seeds / Dhania 1 tbsp
Cumin seeds / Jeera 1 tsp
Peppercorn 6 to 8
Cinnamon 1 inch piece
Red chilies 6
Cashew nut 10
Dried fenugreek leaves / Kasuri methi 1 tsp
To make the Masala powder
- Dry roast all the ingredients mentioned under masala powder until they are aromatic. Make sure you fry them on low to medium heat. Keep stirring when roasting the spices.
- Remove the roasted ingredients in a bowl and let them cool down to room temperature. Grind them into a fine powder and keep it aside.
To make the Kadai Vegetable Gravy
- Clean and slice the potatoes and carrots and place them in a microwave safe bowl. Add the green peas to the bowl and sprinkle some water. Cook them until they are halfway done in the microwave.The time can vary depending on the microwave. Make sure that the vegetables are not mushy as they will cook further in the gravy. This step helps in making the cooking process faster.
- Cube the onions and slice the bell pepper. In the pan or kadai that we are going to make the subzi, add 1 tbsp of oil and saute them until they half cooked. Make sure the bell pepper still has some crunch to it. Remove this on a plate and keep it aside. Add this at the end to the subzi.
- Puree the tomatoes and keep them aside.
- In the same pan, heat the remaining oil. Add the finely chopped onions and saute until translucent. Now add the ginger garlic paste and fry for a minute more.
- Add the tomato puree and mix well.
- Next add the turmeric powder and the chili powder and mix well. Cook the masala on medium heat until the oil separated from the sides of the pan. This will take a good 10 minutes. Don’t rush this step.
- Now add the semi cooked vegetables to the pan and mix.
- Add about 2 cups of water and salt and mix well. Let the subzi cook in medium heat for about 5 minutes and then simmer further for 5 minutes. Make sure that the vegetables are cooked well by now.
- Add the kadai masala we prepared earlier along with the bell pepper and onions that we had kept aside and mix well. Let it simmer further for 5 minutes. Adjust the consistency of the gravy at this stage. Add water if the subzi appears too dry.
- Serve hot with paratha, naan or rice.
Nutrient value per serving
Carbs 32.6 gms
Proteins 5.3 gms
Fat 13.2 gms
Weight watchers points 9
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