Punjabi Mixed Vegetable Kadai Recipe
Introduction
The Punjabi Mixed Vegetable Kadai is a vibrant and hearty dish that brings together a delightful medley of vegetables, rich spices, and creamy textures, making it a perfect addition to your dinner table. This traditional Punjabi recipe encapsulates the essence of Indian cooking, where the vibrant flavors and colorful ingredients come together to create a dish that is not only nutritious but also incredibly satisfying. Best served with warm Dal Makhani, refreshing Palak Raita, and soft Phulka, this recipe is a fantastic way to enjoy a wholesome meal that celebrates the rich culinary heritage of Punjab.
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes (Aloo) | 1/4 cup (cut lengthwise) |
| Baby corn | 1/4 cup (cut lengthwise) |
| Carrot (Gajjar) | 1/4 cup (cut lengthwise) |
| Green beans (French Beans) | 1/4 cup (cut lengthwise) |
| Cauliflower (Gobi) | 1/4 cup (chopped) |
| Green peas (Matar) | 1 tablespoon |
| Green Bell Pepper (Capsicum) | 2 (diced) |
| Onion | 2 (1 diced + 1 chopped) |
| Bay leaf (Tej Patta) | 1 |
| Cumin seeds (Jeera) | 1 teaspoon |
| Garam masala powder (optional) | 1 teaspoon |
| 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 + Oil (mixed) | 2 tablespoons |
| Tomatoes | 2 |
| Ginger | 1/4 inch (finely chopped) |
| Green Chillies | 2 (slit) |
| Garlic | 3 cloves (finely chopped) |
| Coriander (Dhania) seeds | 1 1/2 tablespoons |
| Dry Red Chillies | 3 (adjustable) |
| Cinnamon Stick (Dalchini) | 1/2 inch |
| Cloves (Laung) | 2 |
| Cardamom (Elaichi) Pods/Seeds | 2 |
Nutritional Information (Per Serving)
| Nutrient | Value |
|---|---|
| Calories | 220 |
| Protein | 6 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 5 g |
| Fat | 10 g |
| Saturated Fat | 4 g |
| Sodium | 300 mg |
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Servings: 4
Instructions
To embark on your culinary journey of making the Punjabi Mixed Vegetable Kadai, begin by meticulously cleaning, washing, and cutting all the vegetables into uniform sizes, which will ensure even cooking. Set the vegetables aside, and proceed to dice one onion and the green capsicum, keeping them separate for later use.
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Blanching the Vegetables:
In a saucepan, heat 2 cups of water until it reaches a rolling boil. Once boiling, switch off the heat and gently add the prepared vegetables. Allow the vegetables to soak in the hot water for approximately 8-10 minutes. This step not only softens them slightly but also expedites the cooking process later on. -
Making the Onion-Tomato Paste:
In a heavy-bottomed pan, heat a splash of oil over medium heat. Add the ingredients specified for sautéing and grinding, which include diced tomatoes, chopped onions, ginger, green chillies, and garlic. Sauté the mixture until the onions become translucent and the tomatoes soften, allowing the flavors to meld beautifully. Once cooked, transfer the mixture to a bowl, cool it down slightly, and blend it into a fine paste using a mixer. Set this aromatic paste aside. -
Preparing the Kadai Masala:
Now, turn your attention to crafting the Kadai masala. In a dry pan, roast the coriander seeds, dry red chillies, cinnamon stick, cloves, and cardamom pods over low heat. Roast them until they become fragrant and slightly golden, which should take about 3-4 minutes. Remove from the heat, let them cool, and then grind them in a mixer to achieve a coarse powder. This freshly made Kadai masala will infuse the dish with an authentic taste. -
Cooking the Base:
In the same heavy-bottomed pan, melt some butter along with a little oil to prevent burning. Add the cumin seeds and bay leaf, allowing the cumin to splutter and release its nutty aroma. Next, add the chopped onion and sauté until it turns golden brown, which should take about 4-5 minutes. -
Integrating the Tomato Paste:
Once the onion is nicely browned, introduce the prepared tomato paste to the pan. Sauté the mixture for about 4-5 minutes, allowing the raw smell to dissipate and the color to deepen. -
Roasting the Capsicum:
As the tomato-onion mixture simmers, take another pan and add a drizzle of oil. Toss in the diced capsicum and sauté them for approximately 2 minutes until they are slightly tender yet retain some crunch. Set this aside to incorporate later. -
Final Assembly:
Once the tomato-onion mixture starts to separate from the oil, sprinkle in the turmeric powder, kasuri methi, ground Kadai masala, optional garam masala, salt, and sugar. Stir and let it cook for another 2 minutes. Then, add the sautéed capsicum and onion. As the gravy develops a wonderful aroma and achieves a semi-thick consistency, gently fold in the blanched vegetables. Cover the pan and let it cook for an additional 2-3 minutes, allowing the flavors to meld beautifully. -
Finishing Touches:
To enrich the dish further, pour in the fresh cream and give everything a quick stir. Bring it to a gentle boil, then sprinkle freshly chopped coriander leaves on top for a burst of freshness. -
Serving Suggestion:
Serve your Punjabi Mixed Vegetable Kadai hot alongside Dal Makhani, Palak Raita, and Phulka for a truly satisfying and wholesome meal that will delight everyone at your dinner table.
Conclusion
This Punjabi Mixed Vegetable Kadai not only offers a plethora of textures and flavors but also exemplifies the warmth and hospitality characteristic of Punjabi cuisine. Each bite is a celebration of freshness and spice, inviting you to relish the beautiful harmony of vegetables, spices, and creaminess. Enjoy this dish as part of a larger spread or as a standalone meal, and allow its enticing aroma and vibrant colors to elevate your dining experience.
