The Kadai Vegetable Sabzi is a quick and easy sabzi to make that is flavored with freshly ground spices, the goodness of a variety of vegetables adding colour, taste and nutrition to your weeknight dinner.
Recipe Tags
Veg
Easy
Dinner Party
Indian
Steaming
Sauteeing
Main Dish
Healthy
Ingredients Serving: 4
200 grams : Cauliflower (gobi) , small florets steamed
2 : Carrots , diced or sliced, steamed
100 grams : Green beans (French Beans) , cut into 1 inch pieces, steamed
To begin making the Kadai Vegetable Sabzi, we will first steam all the vegetables (carrots, beans and cauliflower). You can use a steamer or a pressure cooker to steam your vegetables.
Once the vegetables are steamed, keep them aside.
Next in a large kadai or a wok or a heavy bottomed pan, add in a tablespoon of oil. Add in the grated ginger, garlic, onions and capsicum. Stir fry on medium high heat until the onions and capsicum have become lightly tender but are still a little crisp.
Once the onions and capsicum have reached the texture that you desire add in the tomato puree and the masalas (coriander, turmeric, cardamom, cloves, cinnamon, sesame , garam masala and red chilli powder)
Saute all the ingredient and wait for the tomatoes to come to a quick boil. After which add in the steamed vegetables, check the salt and spice levels and give all the ingredients a stir.
Finally add in the dried fenugreek leaves (kasuri methi). Cover the pan, turn the heat to low and simmer the Kadai Vegetable Sabzi for about 3 to 5 minutes.
Turn off the heat and trasfter the kadai sabzi to a serving platter.
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To begin making the Kadai Vegetable Sabzi, we will first steam all the vegetables (carrots, beans and cauliflower). You can use a steamer or a pressure cooker to steam your vegetables.
Once the vegetables are steamed, keep them aside.
Next in a large kadai or a wok or a heavy bottomed pan, add in a tablespoon of oil. Add in the grated ginger, garlic, onions and capsicum. Stir fry on medium high heat until the onions and capsicum have become lightly tender but are still a little crisp.
Once the onions and capsicum have reached the texture that you desire add in the tomato puree and the masalas (coriander, turmeric, cardamom, cloves, cinnamon, sesame , garam masala and red chilli powder)
Saute all the ingredient and wait for the tomatoes to come to a quick boil. After which add in the steamed vegetables, check the salt and spice levels and give all the ingredients a stir.
Finally add in the dried fenugreek leaves (kasuri methi). Cover the pan, turn the heat to low and simmer the Kadai Vegetable Sabzi for about 3 to 5 minutes.
Turn off the heat and trasfter the kadai sabzi to a serving platter.
INGREDIENTS
SERVING: 4
200 grams : Cauliflower (gobi) , small florets steamed
2 : Carrots , diced or sliced, steamed
100 grams : Green beans (French Beans) , cut into 1 inch pieces, steamed
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