Updated: Jan 17
3 cups of vegetables of your choosing (cauliflower, carrots, beans, bell pepper, baby corn, etc.,)
1 onion, diced
2 tomatoes, pureed
1 tbsp coriander powder
1 tsp cayenne pepper/chilli powder
1 tsp cardamom powder
1 tsp turmeric powder
1 tbsp garam masala
salt, to taste
1 tsp ginger and garlic paste
1 tsp oil
1 tsp Kasuri methi or dried fenugreek leaves, optional
2 tbsp cashews, optional
Chop all the vegetables into bite-sized chunks.
In a pan or wok, add oil, onion, and capsicum/bell pepper, and fry well till the onions turn translucent.
Add the ginger and garlic paste and fry till the raw smell goes away.
Add the tomato puree, coriander powder, turmeric powder, cayenne pepper, and cardamom powder, and cook till the oil specks start to form on the top and sides. Stir to prevent the food from burning at the bottom.
Once the tomatoes and the masala are cooked, add the vegetables, pour 1/4 cup of water and cook covered.
Add salt when the vegetables seem to be half done and add mix well. Add more water if required.
Once the vegetables are soft but still slightly crunchy, throw a handful of cashews in them and check for salt and other spice. Cook on high heat uncovered till all the water evaporates.
Add Kasuri methi and switch off the stove.
You can eat this Easy Veg Kadhai as a side dish for your rice and dal or eat this with Rotis along with some other protein elements. The best part about this dish is how easy it is to meal prep. You can make it at the start of the week and use it for the first half of the week in different ways. I can it the Indian stir-fry. 🙂
I made rolls with it by adding grilled/pan-fried paneer/tofu to the subzi and filling parathas with this.
Wraps with multigrain parathas. Filled with Veg Kadhai and pan-fried Tofu in tandoori masala.