Kadai Mix Vegetable is a Punjabi curry to be served with roti and rice. There are so many versions of kadai mix vegetable but dhabha style mix veg is an ultimate side we get to eat, in north India, roadside dhabha. Kadai mix vegetable Recipe is a quick and easy to make that has the variety of vegetables adding color, taste, and nutrition to your weeknight dinner.

Kadai mix vegetable is made usually with fresh vegetables in dhabha. One can serve it with ghee fulka roti or paratha for a delicious and healthy Punjabi meal.

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Ingredients

  • 1/2 Cup of Green Peas
  • 150 g – Cottage Cheese (Paneer)
  • 1/2 Cup of French beans, diced
  • 1 carrot, medium size, peeled and diced
  • 1/2 Cup of capsicum, diced
  • 1medium sized Onion, thinly sliced
  • 1 tsp – Fennel seeds (Saunf)
  • 2 tbsp – Cashew nuts
  • 3 Cloves
  • 2 pieces Cinnamon
  • 3 Cardamom
  • 2 tsp – ginger, minced
  • 1.5 tsp – chili powder
  • 1 tsp – cumin powder
  • 1/2 tsp – Turmeric powder
  • 2 tsp – coriander powder
  • 2 tsp – Kasoori Methi
  • 2 tbsp – Poppy Seeds
  • 1 tsp – Sugar
  • 3 tbsp – Ghee or oil
  • 4 tbsp – Tomato puree
  • 3 to 4 tbsp – clotted Cream (Malai)
  • oil to deep fry
  • salt to taste
  • Coriander leaves and Cream to garnish

Method

  1. First, Combine all the vegetables. Wash with clean water and keep aside.
  2. Add about 2 cups of water and 1/2 tsp salt. Boil till soft or half cooked, One can also steam this.
  3. In a pan or Kadai, roast poppy seeds and fennel (do not use oil) and powder together with cashew nuts. Add a little water and grind to a smooth paste.
  4. Heat the Ghee or oil in a Kadai. Add sugar.
  5. Let the sugar melt and caramelize (Do not stir during this time). Add the whole spices, followed by onion and ginger.
  6. Fry till onion is golden brown.
  7. Mix all the powders with little water to a paste and add to the Kadai.
  8. Cook and stir for 2 minutes.
  9. Add Kasoori Methi, tomato puree and 2 tbsp of water. Simmer gently for 5 minutes.
  10. Add the cooked vegetables, Cashew mixture and salt to taste. Simmer for 3 minutes. Stir in the Malai and remove from fire.
  11. Garnish with coriander leaves and drizzle with little cream or Malai. Serve hot with Chapatti or Paratha.

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