If you are craving for some restaurant food then this recipe will blow your mind. It is super delicious, will make you fall in love with vegetables and I would say it tastes even better than what you get at restaurants. Hey everyone, namaskar and welcome to Curries with Bumbi and today we will be making veg kadai.
What is kadai you must be thinking? Kadai is actually a wok but if you do not have one then you can definitely make it in a frying pan. We will first make an aromatic spice blend for this recipe.
Pot or pan on medium low heat. Coriander seeds, cumin seeds, few black peppercorns and a dry red chilli. I have taken out all the seeds from the chilli so that the dish doesn't become overly hot. You can even use fennel seeds but I chose to leave it out because I am not that much of a fan of fennel.
This type of roasting of spices without oil is known as dry roasting the spices. So my friends dry roast them on medium low heat stirring them continuously. Roast them to the point when you start smelling the spices.
They shouldn't turn too brown because if you roast them too much they will give a bitter taste to the dish. So little bit of roasting goes a long way. My nose has got the first wisp of that roasted aroma so off heat and into a bowl.
Allow the spices to cool down and then give them a coarse grind either in a spice grinder or using a mortar and a pestle. You need a coarse grind like this. Pot back on medium high heat. Two tablespoons of oil.
Once the oil turns hot add broccoli. Now usually green capsicum is added but I really don't like the taste of green capsicum so I added broccoli. So it's up to you what you want to use.
Once the green color of the broccoli intensifies and they start to become a little soft. Add red bell peppers. Again if you are using green capsicum then you need not use red bell peppers.
But you can definitely use a combination of both green and red bell peppers to make this dish look colorful. I added a sprinkle of salt. Fry the veggies on a fairly high heat but you do not want them to turn mushy and soft. These vegetables should have a crunch in them so just fry them for a few minutes.
and I added the broccoli first because broccoli takes a little more time compared to the other vegetables to reach that desired softness. Stir the bell peppers for about 2 to 3 minutes and then add the onion. I took a small red onion, cut it into quarters and separated them just like petals. Just give a brief stir. You do not want any of these 3 vegetables to lose their color.
They should stand out in the dish and look bold and beautiful. Okay off heat and onto a bowl and they wait till their turn arrives to jump back in. Back to the pot. Three more tablespoons of oil. Now comes the next set of veggies.
Carrots go in. Stir on medium-high heat for about two minutes. Next it's time for Mr. Potato to go in.
Stir for about three minutes. Then comes cauliflower along with a sprinkle of salt. because we need to season the veggies as we move on. I also added a pinch of turmeric powder. Stir everything on medium high heat for about five minutes.
Now take them out into a bowl. See how this recipe is going in different stages but it is going to be really yummy. Just trust me. I do not need to add any more oil because there is still some left. Add a teaspoon of cumin seeds and fry them for 2 seconds on low heat and then add finely chopped onions.
A sprinkle of salt to help the onions soften up faster. Fry the onions on medium heat till they turn golden color. Guys do not brown them too much.
As soon as you see them getting pale and looking bit golden in color, lower the heat of your stove to low and add a splash of water. Because, because it is spice time. Turmeric powder.
and red chili powder if you do not want that heat you can even use paprika fry on low heat for a minute and it's time for the aromatics a teaspoon of finely grated ginger and 2 teaspoons of finely grated garlic or you can even use a tablespoon of ginger garlic paste. Fry the ginger and garlic for 2 minutes on medium low heat. Next comes half a cup of canned crushed tomatoes. You can even puree fresh tomatoes in your blender and use or you can use a fourth of a cup of store-bought tomato puree.
Fry everything on medium heat till most of the moisture dries up and you are left with this thick pasty kind of consistency. This took me about 5 minutes or little more if you are using fresh tomatoes. tomatoes.
Then the carrots, potatoes and cauliflower again jump into the pot and guys do not forget all that bowl juice. Scrape everything till that last drop because we do not want to lose even a drop of all that goodness. Stir the veggies along with the tomatoes on medium-high heat. Salt goes in and then add about 3 quarters of a cup of hot water. Allow it to come to a boil then cover on low heat for about 8 to 10 minutes.
Okay guys, 8 minutes done and the veggies are almost tender but you shouldn't wait till they fall apart and turn mushy. No, no, no, we should remember not to do that. At this time I added frozen green beans along with the aromatic spice blend, just half a teaspoon of garam masala powder and half a teaspoon of kasuri methi. that is dried fenugreek leaves and which you always need to crush a little before adding if you are using fresh green beans then add them earlier along with the other veggies i always blanch the beans before freezing them that's why i added them now and guys please give a taste test at this point and adjust the seasonings accordingly i felt the need to add a little bit of sugar as it was tasting bit sour and sugar balances the flavor but remember it is always optional and since everything was looking a bit dry i again added a fourth of a cup of hot water and then ladies and gentlemen please welcome the star of the show four tablespoons of cooking cream and it's even time the fried broccoli team to join the party my vegan friends you can use coconut cream or any plant based cream of your choice and what do you think guys you will be really proud of yourself if you If you are someone who stays away from vegetables then please give this recipe a try and I can guarantee you that you will make this quite frequently.
My friends this is a total restaurant quality food and you will fall in love with it. Serve this with rice or roti or naan and please do not forget to click that like button for me. Bye Bye.