Ingredients
0
Instructions
Cooking Steps
Step 1: To begin making the Punjabi Mixed Vegetable Kadai Recipe, firstly clean, wash and cut all the vegetables and keep them aside
Step 2: Dice onions, capsicums and keep them aside too
Step 3: Heat 2 cups of water in a saucepan
Step 4: when it starts boiling switch of the stove and add the vegetables in it
Step 5: Let the vegetables sit for about 8-10 minutes to speed the cooking process
Step 6: The next step is to make the onion tomato paste
Step 7: Heat oil in a heavy bottomed pan and add the ingredients under 'to saute and grind' including tomatoes, onions, ginger, green chillies and garlic
Step 8: Let it cook till the onions and tomatoes turns a little mushy
Step 9: Cool down and grind it a fine paste
Step 10: The next step is to make the Kadai Masala
Step 11: Dry roast coriander seeds, red chillies, cinnamon, cloves and elaichi until they turn slightly brown and starts releasing the aroma
Step 12: Cool them and grind it in a mixer to a coarse powder
Step 13: Heat butter in a kadai
Step 14: Add cumin seeds and bay leaf
Step 15: Let cumin seeds splutter
Step 16: Add onion and saute till slightly browned
Step 17: Next add the tomato paste and saute well for about 4-5 minutes or till raw smell goes and color changes
Step 18: Meanwhile, as the tomato onion paste is getting cooked take another pan add a little oil, roast capsicum, and onion for 2 minutes
Step 19: Set aside
Step 20: Once the raw smell of the tomato onion paste goes and they start leaving oil, add turmeric powder, kasuri methi, grounded kadai masala, garam masala, salt and sugar
Step 21: Cook for another 2 minutes
Step 22: Add sauteed capsicum and onion
Step 23: When the gravy starts giving a nice aroma, and the consistency is semi thick, add in the blanched veggies and mix well
Step 24: Cover and cook for 2-3 minutes
Step 25: Finally add in fresh cream and give a quick mix
Step 26: Boil once, add chopped coriander leaves and switch off
Step 27: Serve Punjabi Mixed Vegetable Kadai Recipe along with Dal Makhani, Palak Raita and Phulka for your everyday meal