Veg Kadai

Prep Time: 5min

Cook Time: 30min
Total Time: 35min
Yield: 3-4 Servings

Ingredients

3/4 Cup Mixed Vegetables (chopped carrots, chopped french beans, green peas, sweet corn)
1 Medium Sized Potato; peel & cut into cubes (optional)
1/4 Cup Orange Bell Pepper, cut into cubes
1 Medium Sized Onion, finely chopped
2 Medium Sized Tomatoes, chopped
1 Tspn Red Chilli Powder
1/8 Tspn Turmeric Powder
Salt to Taste
1 Tspn Gingergarlic Paste
1/2 Tspn Chaat Masala (optional)
1/2 Tspn Coriander(Dhania) Powder
1/2 Tspn Kasuri Methi
3 Tblspn Fresh Cream or 10 Cashews(soaked in 1/4 cup warm milk for 20 minutes)
1 Tblspn Cilantro Leaves (Kothmir)
3 Tblspn Butter
1 Cup Water


Directions

• Heat 1 tablespoon butter in a pan on a medium flame; add bell pepper & saute for 2-3 minutes. Turn off the flame & keep aside.

• Heat another tablespoon butter in the same pan on a medium flame, add chopped onion & fry until it turns translucent. 
• Add gingergarlic paste & saute for another minute. Now add red chilli powder, salt, turmeric powder, coriander powder, chaat masala & saute for a minute. 

• Now add chopped tomatoes & saute till it turns soft & mushy.

• Turn off the flame & let it cool at room temperature. Transfer the onion tomato mixture into a mixie jar & grind into a smooth paste. Keep aside.
• Heat remaining butter in the same pan on a medium flame; add mixed veggies, potato(optional) & saute for 5 minutes. 

• Now add onion tomato paste, water & cook until desired consistency of the gravy or until veggies are cooked. Stir occasionally in between. 

• Now add fresh cream or cashew paste (grind soaked cashews with milk into a smooth paste), kasuri methi & mix well.

• Cook for 2 more minutes & turn off the flame. Finally add sauteed bell pepper & mix everything well. Finally garnish with cilantro leaves.
• Serve with tandoori roti or garlic butter naan.

Note: You can also use veggies of your choice like cauliflower, cottage Cheese/paneer, broccoli.