If you’re craving something spicy, colorful, and comforting that brings the essence of Indian restaurant flavors into your kitchen, this Kadai Vegetable recipe is just the dish for you. It features a medley of vegetables sautéed and simmered in a rich tomato-onion gravy, bursting with the bold flavors of freshly ground kadai masala.
Unlike creamy gravies such as paneer butter masala or shahi paneer, this Kadai Vegetable has a textured, rustic base made from chopped onions and fresh tomato puree. This dish offers a delightful harmony of spiciness, tangy notes, and the subtle sweetness that comes naturally from the vegetables. Perfect with naan, roti, or even jeera rice, this dish is a favorite in Indian restaurants and can now be easily recreated at home.
What is Kadai Vegetable?
Kadai Vegetable, also known as Veg Kadai, is a popular North Indian sabzi where mixed vegetables are stir-fried and cooked in a special Indian-style wok called a “kadai.” The name comes from the cookware in which it’s traditionally prepared. The dish is made using a freshly ground spice blend known as kadai masala, which is the heart of its bold, robust flavor.
The uniqueness of this Kadai Vegetable version lies in its technique—rather than boiling or steaming, the vegetables are sautéed in oil to enhance their flavor and retain texture. This process enhances the flavor and helps the vegetables retain a slight crunch. Chopped onions give the gravy a bit of texture, which makes it noticeably different from the creamy, smooth gravies like butter masala or makhani.
Ingredients For Kadai Vegetable:
For Homemade Kadai Masala (Spice Blend):
- 1 tablespoon coriander seeds (sabut dhaniya): These add a warm, citrusy depth to the masala.
- 1 teaspoon cumin seeds: Earthy and nutty, they pair beautifully with coriander.
- 3–4 Kashmiri dried red chilies: De-seeded and with stems removed; they lend a rich red color without too much heat.
- Pro Tip: Gently dry roast the spices over low flame until they release a fragrant aroma. Allow them to cool completely, then grind them into a coarse powder. This homemade blend adds the bold, authentic flavor that defines the dish.
Mixed Vegetables (Total ~2 cups):
- Feel free to choose vegetables that are in season or readily available in your kitchen pantry. Here’s what’s recommended for balanced flavor and texture:
- 1 small potato (about ⅓ cup), peeled and cubed: Adds heartiness to the mix.
- ⅓ cup cauliflower florets (gobi): Offers a gentle crunch and soaks up the spices beautifully.
- ⅓ cup carrots, diced: Natural sweetness and color enhancer.
- 1 cup green peas: Softens the overall texture with a pop of freshness.
- ⅓ cup green beans (French beans), chopped into ½-inch pieces: Add a nice bite.
- ⅓ cup capsicum (green bell pepper), cubed: Include at the end for crunch and aroma.
For the Gravy Base:
- 2 tablespoons oil: Use any neutral oil or ghee for a richer flavor.
- ½ cup red onion, finely chopped: Provides texture and sweetness as it cooks down.
- 1 teaspoon ginger paste: Freshly grated or crushed for that zing.
- One teaspoon garlic paste: Infuses the dish with rich, savory undertones and enhances the overall flavor.
- 1 cup (2 large) tomatoes, pureed: Forms the tangy base of the curry.
- ½ cup water (adjust as needed): To loosen the gravy to the desired consistency.
- Salt to taste
- ½ teaspoon garam masala: Adds warmth and complexity.
- 1 teaspoon kasoori methi (dried fenugreek leaves): Lightly crushed for that distinct aroma.
- 3–4 tablespoons heavy cream, fresh cream, or malai: Adds richness and a hint of sweetness to balance the spices.
Step-by-Step Instructions:
1) Start by preparing the fresh kadai masala. Add coriander seeds, cumin seeds, and Kashmiri dry red chilies to a pan and dry roast them on low to medium heat. Stir constantly to avoid burning, and dry roast for 2–3 minutes until the coriander seeds emit a warm, aromatic fragrance.
Tip: Before roasting, snap the red chilies in half and discard both the seeds and stems, as they can introduce a bitter taste and may be harsh on the stomach.
2) Once the spices are fragrant and lightly roasted, transfer them to a plate and allow them to cool completely at room temperature.
3) While your spices are cooling, heat 1 tablespoon oil in a large non-stick pan over medium flame. When the oil is heated, add all the chopped vegetables, leaving out the capsicum for now. Sprinkle in a small pinch of salt to help them cook faster.
4) Give everything a good mix, cover the pan with a lid, and allow the vegetables to cook until they’re around 80% done. Stir occasionally to prevent them from sticking to the bottom or browning too much.
5) By now, your roasted spices should be cool. Transfer them to a spice grinder or blender and grind into a coarse powder. This is your freshly prepared kadai masala—set it aside for later.
6) Meanwhile, puree the tomatoes in a blender and keep the mixture ready for when it’s needed later in the gravy.
7) Check on the vegetables—they should be partially tender with a bit of bite left.
8) Add the capsicum cubes at this stage. Capsicum cooks faster than the other vegetables, so adding it later helps it retain its crunch and vibrant color.
9) Sprinkle in half of the prepared kadai masala.
10) Mix everything well so that the vegetables are evenly coated with the spices, allowing the masala to blend in and enhance the flavor of the veggies.
11) Cover the pan again and let the vegetables cook fully—until they are 100% tender but not mushy.
12) Once done, carefully remove the cooked vegetables to a plate. Use a paper napkin or clean cloth to wipe the pan before starting on the gravy—this prevents leftover bits from burning.
13) In the same pan, add the remaining tablespoon of oil and warm it over medium heat. Add the finely chopped onions.
14) Sauté the onions until they become soft and translucent, turning light golden or pinkish in color.
15) Add the ginger paste and garlic paste to the sautéed onions.
16) Stir and cook for a minute or so until the raw smell of ginger and garlic disappears completely.
17) Now pour in the tomato puree you had prepared earlier.
18) Mix well and add salt to taste. Keep in mind, you already added some salt while cooking the vegetables, so adjust accordingly.
19) Let the mixture cook on medium flame until the tomato puree thickens and most of the moisture has evaporated. The gravy will begin to release oil around the edges—this is a sign it’s ready.
20) Add the remaining kadai masala powder to the thick tomato-onion base.
21) Stir and cook for another minute so the spices integrate well into the gravy.
22) Pour in about ½ cup of water or as needed, depending on how thick or thin you want your final gravy.
23) Allow the gravy to gently simmer for 2–3 minutes so the flavors can blend and deepen.
24) Next, add the cooked vegetables back into the pan and mix well to combine them with the gravy.
25) Let it simmer for an additional 2–3 minutes, allowing the vegetables to absorb the deep, flavorful essence of the gravy. If it appears too thick, add a little water; if it’s too thin, let it cook uncovered until it reaches the desired consistency.
26) Add in the garam masala and crushed kasoori methi (fenugreek leaves), gently rubbing them between your palms to release more aroma before adding.
27) Finally, stir in 3–4 tablespoons of heavy cream, fresh cream, or malai to give the gravy a rich, luxurious finish.
28) Mix well and let it come to a gentle boil, then immediately turn off the heat.
Expert Tips for Perfect Kadai Vegetable
1. Use freshly roasted and ground spices for kadai masala:
Always prepare kadai masala from scratch using whole coriander seeds, cumin, and Kashmiri red chilies. Dry roasting the spices enhances their aroma, and grinding them fresh ensures the flavors are bold and fragrant. Store-bought masala lacks the intensity and freshness that this dish truly deserves.
2. Add capsicum toward the end of cooking:
Capsicum (or green bell pepper) has a softer texture and cooks faster than other vegetables. To retain its natural crunch and vibrant color—just like in restaurant-style kadai dishes—add it during the last few minutes of cooking. This also helps preserve its slight sweetness and prevents it from becoming mushy.
3. For a vegan-friendly version:
If you’re avoiding dairy, you can still enjoy a rich veg kadai by simply skipping the cream. Substitute it with cashew cream, thick coconut milk, or blended soaked almonds for a creamy texture. These plant-based alternatives add richness without compromising on taste.
4. Adjust the heat to your taste:
Dried red chilies are the primary source of heat in kadai masala, giving the blend its signature kick. Kashmiri red chilies are prized for their vibrant red hue and subtle, gentle spice level. If you prefer a spicier curry, add a couple more chilies while roasting. For a milder version, reduce the number or use only Kashmiri chilies without seeds.
Serving Suggestions For Kadai Vegetable:
1. Enjoy this flavorful Kadai Vegetable with Indian breads like naan, tandoori roti, or chapati, or pair it with fragrant jeera rice for a wholesome meal.
2. To complement the spiced gravy, serve it alongside a cooling side such as cucumber raita or a simple onion salad dressed with salt and lemon.
3. Just before serving, squeeze some fresh lemon juice over the dish to add a burst of freshness and enhance the overall taste.