Name: Veg Kadai recipe by Rekha Unni at BetterButter
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 3 tomatoes pureed; 1/3 cup + 1/4 cup sliced onions; 1 carrot & 1 potato cut in batons 1inch; 2/3 cup peas; 1/2 cup sliced capsicum/bell peppers; 3 tbsp oil; 1/4 tsp turmeric; 1/4 tsp red chilli powder; 1 tsp ginger garlic paste; 3 tbsp cream; 1/4 cup chopped coriander leaves; 1.5-2 cups water; salt as per taste; For Kadai Masala; 1 tbsp coriander seeds; 1/2 tsp cumin seeds; 2-3 cloves; 3-4 dry red chillies; 1 tsp Kasuri Methi; 4-6 whole black pepper; 9-10 cashews; 1/2 inch cinnamon; 2-3 green cardamom pods

Ingredients Serving: 4

3 tomatoes pureed
1/3 cup + 1/4 cup sliced onions
1 carrot & 1 potato cut in batons 1inch
2/3 cup peas
1/2 cup sliced capsicum/bell peppers
3 tbsp oil
1/4 tsp turmeric
1/4 tsp red chilli powder
1 tsp ginger garlic paste
3 tbsp cream
1/4 cup chopped coriander leaves
1.5-2 cups water
salt as per taste
For Kadai Masala
1 tbsp coriander seeds
1/2 tsp cumin seeds
2-3 cloves
3-4 dry red chillies
1 tsp Kasuri Methi
4-6 whole black pepper
9-10 cashews
1/2 inch cinnamon
2-3 green cardamom pods

Instructions

Dry roast all spices mentioned under masala section until aromatic. Allow it to cool, grind it to powder. Keep aside
In a kadai, heat 1tbsp oil, saute 1/3 cup onions until translucent. To this add bell pepper/capsicum, saute until they are tender yet crunchy. Take them off from kadai and keep it aside
Add 2 tbsp oil to same kadai, add ginger-garlic paste, saute until raw aroma goes away. Add 1/4 cup onions, saute until translucent. Add tomato puree, saute until oil starts leaving sides
Add turmeric & red chilli powder. Mix well and saute for a minute. Now add peas, potatoes, carrot and saute for 2 minutes. Add water and salt. Mix well. Bring it to boil. Cover and cook until veggies are tender
Add the sauteed bell pepper & onions to the curry. Add ground masala keeping 1 tsp ground masala aside for garnish. Mix well. Cover and simmer for 5-6 minutes
Finally add coriander leaves & cream. Mix well. Sprinkle remaining masala on top of curry. Serve hot with roti/naan

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