Punjabi Mixed Vegetable Kadai: A Flavorful Delight for Your Dinner Table
Punjabi Mixed Vegetable Kadai is a vibrant and hearty dish that embodies the rich and diverse flavors of Punjabi cuisine. This delectable side dish, which is a perfect complement to Indian flatbreads like Phulka, Paratha, or Naan, is a favorite in many Indian households. The name “Kadai” comes from the traditional wok used to cook this dish, adding an authentic touch to its preparation. The recipe combines an assortment of vegetables with aromatic spices, creating a wholesome and flavorful experience. Whether you’re planning a family dinner or a special meal, this dish will leave everyone coming back for more.
Cuisine: Punjabi
Course: Dinner
Diet: High Protein Vegetarian
Ingredients for Punjabi Mixed Vegetable Kadai
| Ingredient | Quantity |
|---|---|
| Potatoes (Aloo), cut lengthwise | 1/4 cup |
| Baby corn, cut lengthwise | 1/4 cup |
| Carrot (Gajjar), cut lengthwise | 1/4 cup |
| Green beans (French Beans), cut lengthwise | 1/4 cup |
| Cauliflower (Gobi), chopped | 1/4 cup |
| Green peas (Matar) | 1 tablespoon |
| Green Bell Pepper (Capsicum), diced | 2 |
| Onion, diced | 1 |
| Onion, chopped | 1 |
| Bay leaf (Tej Patta) | 1 |
| Cumin seeds (Jeera) | 1 teaspoon |
| Garam masala powder | 1 teaspoon (optional) |
| Kasuri Methi (Dried Fenugreek Leaves) | 1 teaspoon |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Sugar | 1/4 teaspoon |
| Salt | To taste |
| Fresh cream | 2 tablespoons |
| Butter (Salted) | 2 tablespoons, plus oil for sautéing |
For Saute and Grind:
| Ingredient | Quantity |
|---|---|
| Tomatoes | 2 |
| Onion | 1 |
| Ginger (1/4 inch piece) | 1/4 inch |
| Green Chillies | 2 |
| Garlic cloves | 3 |
For Kadai Masala:
| Ingredient | Quantity |
|---|---|
| Coriander (Dhania) Seeds | 1 1/2 tablespoons |
| Dry Red Chilli | 3 (adjustable) |
| Cinnamon Stick (Dalchini) | 1/2 inch |
| Cloves (Laung) | 2 |
| Cardamom (Elaichi) Pods/Seeds | 2 |
Preparation Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4
Instructions to Prepare Punjabi Mixed Vegetable Kadai
-
Preparation of Vegetables:
Begin by washing, cleaning, and cutting the vegetables into the specified sizes. Set them aside. Dice the onions and capsicum (bell pepper), and keep them aside too. This helps streamline the cooking process. -
Blanch the Vegetables:
Heat 2 cups of water in a saucepan and bring it to a boil. Once the water is boiling, turn off the stove and add the prepared vegetables (potatoes, baby corn, carrots, beans, cauliflower, and peas) into the water. Allow them to sit for about 8-10 minutes. This blanching process helps soften the vegetables quickly and reduces cooking time. -
Make the Onion-Tomato Paste:
Heat a little oil in a heavy-bottomed pan. Add the onions, tomatoes, ginger, green chillies, and garlic, and cook until the onions turn translucent and the tomatoes become soft. This will take about 5-7 minutes. Let the mixture cool down and then grind it into a smooth paste. -
Prepare the Kadai Masala:
In a dry pan, roast the coriander seeds, dry red chillies, cinnamon stick, cloves, and cardamom pods on low heat until they turn slightly brown and release a pleasant aroma. Allow the spices to cool, then grind them coarsely into a powder using a spice grinder or mortar and pestle. -
Cooking the Base:
Heat butter in a kadai (wok) or a heavy pan. Add the cumin seeds and bay leaf. Allow the cumin seeds to splutter, releasing their fragrant aroma. Add the chopped onion and sauté until it turns lightly golden brown. This will take about 3-4 minutes. -
Cooking the Tomato-Onion Paste:
Add the previously prepared onion-tomato paste to the kadai. Sauté the paste for 4-5 minutes or until the raw smell disappears and the color changes. The paste should begin to release oil at the edges, indicating that it’s cooked properly. -
Add Spices and Vegetables:
Once the paste is ready, add the turmeric powder, kasuri methi, garam masala powder (optional), salt, and sugar to the kadai. Stir well and cook for another 2 minutes. This step is crucial for infusing the vegetables with all the spices. -
Sauté Capsicum and Onion:
In a separate pan, heat a little oil and sauté the diced capsicum and onion for about 2 minutes. This adds a delightful crunch and flavor to the dish. Set these aside. -
Final Cooking:
Add the sautéed capsicum and onion into the kadai. Once everything is well combined, add the blanched vegetables and mix them gently. Cover the kadai and cook for 2-3 minutes, allowing the flavors to meld together. -
Finishing Touch:
Stir in the fresh cream, which adds a rich and smooth texture to the dish. Cook for another minute, ensuring the cream is well incorporated into the gravy. Check the consistency of the curry; it should be semi-thick. -
Garnish and Serve:
Garnish the Punjabi Mixed Vegetable Kadai with freshly chopped coriander leaves. The aroma and visual appeal of the dish will be irresistible!
Serving Suggestions
Serve this delicious Punjabi Mixed Vegetable Kadai alongside Dal Makhani, a refreshing Palak Raita, and Phulka for a complete and satisfying meal. The dish’s richness from the butter, fresh cream, and aromatic spices will surely make your dinner unforgettable.
This Punjabi Mixed Vegetable Kadai recipe is not only easy to prepare but also highly nutritious. The combination of vegetables provides an excellent source of protein and fiber, making it a perfect option for those looking for a High Protein Vegetarian meal. The use of whole spices and fresh ingredients ensures that every bite is packed with flavor, while the creamy texture makes it a comforting addition to your meal.
Enjoy the wonderful flavors of Punjab right at home with this delectable dish, perfect for family dinners or special occasions.
