Kadai Vegetable Sabzi Recipe (Mixed Vegetable Saute with Spices)

Step 1: To begin making the Kadai Vegetable Sabzi, we will first steam all the vegetables (carrots, beans and cauliflower)

Step 2: You can use a steamer or a pressure cooker to steam your vegetables

Step 3: See the video recipe of how to steam vegetables in a pressure cooker

Step 4: If using a pressure cooker, you just have to add 3 tablespoons of water and not more

Step 5: Next once the vegetables are steamed, keep them aside

Step 6: Next in a large kadai or a wok or a heavy bottomed pan; add in a tablespoon of oil

Step 7: Add in the grated ginger, garlic, onions and capsicum

Step 8: Stir fry on medium high heat until the onions and capsicum have become lightly lender but are still a little crisp

Step 9: Once the onions and capsicum have reached the texture that you desire; add in the tomato puree and the masalas (coriander, turmeric, cardamom, garam masala and red chilli powder)Saute all the ingredient and wait for the tomatoes to come to a quick boil

Step 10: After which add in the steamed vegetables, check the salt and spice levels and give all the ingredients a stir

Step 11: Finally add in the dried fenugreek leaves (kasuri methi)

Step 12: Cover the pan, turn the heat to low and simmer the Kadai Vegetable Sabzi for about 3 to 5 minutes

Step 13: Turn off the heat and trasfter the kadai sabzi to a serving platter