Wednesday, March 7, 2012

Kadai Vegetable

A mixed curry with healthy vegetables in to go in for rotis or rice. I love to have them for rice. I usually make such gravy which has more vegetables once a week to have a healthy side dish. And I also prepare them when I have little of all vegetables left over at the end of the week.

Kadai Vegetable
(Print this Recipe)

You need

3 tbsp Oil
1 tsp Cumin seeds
1 tbsp Ginger Garlic paste
2 ½ cups Tomato Puree
2 Carrots, cut into 1” pieces
½ cup Green beans, cut into bits
1 cup Cauliflower florets
1 Onion, cut into 1” strips
1 Green bell pepper, cut into 1” pieces
¼ cup Green peas, frozen
1 tsp Corriander powder
1 tsp Cumin powder
1 tsp Cayenne
2 tsp Paprika
1 tsp Kasuri Methi (dried fenugreek leaves)
1 Cup Water
Salt to taste

Heat oil in a deep pan. Add the cumin seeds. When it begins to splutter, add the cubed onions.Saute till onions are soft and translucent. Add the ginger garlic paste and sauté for a few minutes. Add the coriander powder, cumin powder, cayenne, paprika and kasuri methi. Fry till fragrant, about 3 minutes. Now add the tomato puree and water. Add the vegetables – carrots, green beans, cauliflower florets and green peas. Bring to a simmering boil. Reduce heat to medium-low, cover and cook for 8-9 minutes, till all the veggies are cooked through. Cook longer if required. Season with salt.


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