Kadai Vegetable Sabzi Recipe (Mixed Vegetable Saute with Spices)
Description
The Kadai Vegetable Sabzi is a vibrant and nutritious North Indian side dish that combines the goodness of a variety of vegetables, adding color, taste, and nutrition to your weeknight dinner. In this recipe, the vegetables are lightly steamed before tossing them into the kadai, preserving their nutrients while speeding up the cooking process. This flavorful mixed vegetable sauté, with a blend of aromatic spices, is a perfect accompaniment to any meal and is sure to satisfy the whole family.
Cuisine: North Indian
Course: Side Dish
Diet: Vegetarian
Ingredients
| Ingredients | Quantity |
|---|---|
| Cauliflower (gobi), small florets, steamed | 200 grams |
| Carrots (Gajjar), diced or sliced, steamed | 2 pieces |
| Green beans (French Beans), cut into 1-inch pieces, steamed | 100 grams |
| Onion, diced | 1 medium |
| Green Bell Pepper (Capsicum), diced | 1 medium |
| Garlic, grated | 3 cloves |
| Ginger, grated | 1 inch |
| Homemade tomato puree (or 2 large tomatoes, diced) | 1/2 cup |
| Cardamom Powder (Elaichi) | 1 teaspoon |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Garam Masala Powder | 1/2 teaspoon |
| Red Chilli Powder | 1 teaspoon |
| Kasuri Methi (Dried Fenugreek Leaves) | 1 tablespoon |
| Oil (for cooking) | 1 tablespoon |
| Butter (Salted) | 1 tablespoon |
| Salt | To taste |
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Servings: 4-6
Instructions
-
Steam the Vegetables:
Begin by steaming the vegetables—carrots, green beans, and cauliflower. You can use a steamer or a pressure cooker for this. If using a pressure cooker, add just 3 tablespoons of water and steam for about 2-3 minutes. The vegetables should remain firm but tender. Once steamed, set them aside. -
Sauté the Aromatics:
In a large kadai, wok, or heavy-bottomed pan, heat 1 tablespoon of oil over medium-high heat. Add the grated ginger, garlic, diced onions, and bell pepper (capsicum). Stir-fry for 4-5 minutes until the onions soften and the bell pepper is lightly tender but still retains a slight crunch. -
Add Tomato Puree and Spices:
Once the onions and capsicum are cooked to your liking, add the homemade tomato puree (or diced tomatoes if you prefer) and the following spices: cardamom powder, turmeric powder, coriander powder, garam masala powder, and red chili powder. Stir well and let the mixture cook for another 3-4 minutes, allowing the tomatoes to come to a quick boil and the spices to blend with the vegetables. -
Combine Steamed Vegetables:
Add the steamed vegetables (carrots, green beans, and cauliflower) to the kadai. Gently stir to combine with the tomato-spice mixture. Check the seasoning and adjust salt or spice levels as needed. Stir everything together to ensure the vegetables are well-coated with the spices. -
Simmer and Finish:
Sprinkle the dried fenugreek leaves (kasuri methi) over the vegetables, stirring them in. Cover the pan, lower the heat, and let the Kadai Vegetable Sabzi simmer for 3-5 minutes to allow the flavors to meld. The butter will add a rich finishing touch to the dish. -
Serve:
Once the sabzi is ready, transfer it to a serving platter. Serve hot with roti, naan, or steamed rice for a wholesome and satisfying meal.
Nutritional Information (Per Serving)
(Approximate, based on serving size of 4)
| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Carbohydrates | 18 g |
| Protein | 3 g |
| Fat | 5 g |
| Fiber | 5 g |
| Sodium | 300 mg |
| Sugar | 7 g |
This Kadai Vegetable Sabzi is a wonderful blend of textures and flavors, with the earthy goodness of the vegetables complemented by the fragrant spices. Whether you’re preparing a quick weekday dinner or a special side for your weekend meal, this recipe will certainly add a delightful touch to your table. Enjoy the healthy and satisfying flavors of this vegetarian dish that brings the warmth of North Indian spices to your home!
