Kadai Vegetable Recipe- Authentic Indian Spiced Tomato Curry

Last Updated on 4 months by Neha Deshmukh

Kadai Vegetable Recipe – Authentic Indian Spiced Tomato Curry

Introduction

There’s just something so comforting about a vibrant, flavorful curry, isn’t there? And this Kadai Vegetable is it. I remember the first time I tried Kadai Vegetable at a little dhaba on a road trip – the smoky, spiced aroma completely hooked me. It’s become a regular in my kitchen ever since, and I’m so excited to share my version with you. It’s a beautiful blend of fresh veggies simmered in a rich, aromatic tomato-based gravy, and trust me, it’s easier to make than you think!

Why You’ll Love This Recipe

This Kadai Vegetable isn’t just delicious; it’s a winner for so many reasons. It’s packed with nutrients from all the colorful vegetables. The homemade Kadai Masala takes the flavor to another level – seriously, it makes all the difference. Plus, it’s a fantastic way to use up whatever veggies you have on hand. It’s perfect for a weeknight dinner, a weekend gathering, or even a special occasion.

Ingredients

Here’s what you’ll need to create this Kadai Vegetable magic:

• 1 tablespoon coriander seeds
• ½ teaspoon cumin seeds
• 2 cloves
• 2 green cardamoms
• ½ inch cinnamon stick
• 3-4 dry Kashmiri red chilies
• 1 teaspoon kasuri methi (dry fenugreek leaves)
• 7-9 cashews
• 4-5 black peppercorns
• 3 medium tomatoes
• 1 tablespoon oil
• ½ cup sliced onions
• ½ cup sliced bell peppers (I like a mix of colors!)
• 2 tablespoons oil
• 1 teaspoon ginger-garlic paste
• ½ cup finely chopped onions
• ½ teaspoon turmeric powder
• ½ teaspoon red chili powder (adjust to your spice preference!)
• 1.5-2 cups water
• 3 tablespoons light cream
• 2-3 tablespoons chopped coriander leaves

Ingredient Notes

Let’s talk ingredients! The Kadai Masala is the heart and soul of this dish. Don’t skip making it from scratch – it’s worth the effort.

• Kadai Masala: We’re using coriander seeds, cumin seeds, cloves, cardamom, cinnamon, red chilies, kasuri methi, cashews, and peppercorns. Roasting the spices really brings out their aroma.
• Kashmiri Red Chilies: These are key for that beautiful, vibrant red color without adding too much heat. If you can’t find them, you can substitute with regular red chili powder, but use a little less.
• Kasuri Methi: This dried fenugreek leaf adds a unique, slightly bitter flavor that’s so characteristic of Kadai dishes. Don’t leave it out!
• Vegetable Variations: Traditionally, Kadai Vegetable includes potatoes, carrots, and peas. But feel free to add cauliflower, beans, or even mushrooms. My friend, Priya, loves adding paneer (Indian cheese) for extra protein.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Kadai Masala: First, dry roast the coriander seeds, cumin seeds, cloves, cardamoms, cinnamon, red chilies, kasuri methi, cashews, and peppercorns in a dry pan over medium heat for 3-4 minutes, until fragrant. Let them cool completely, then grind them into a fine powder. Set aside.
2. Prepare the Tomato Puree: Roughly chop the tomatoes and blend them into a smooth puree. Keep it aside.
3. Sauté the Veggies: Heat 1 tablespoon of oil in a pan. Sauté the sliced onions and bell peppers until they’re about halfway cooked. Remove them from the pan and set aside.
4. Build the Base: Heat 2 tablespoons of oil in the same pan. Add the ginger-garlic paste and finely chopped onions, and sauté until the onions turn golden brown. Now, add the tomato puree, turmeric powder, and red chili powder. Cook for about 5-7 minutes, stirring occasionally, until the oil starts to separate from the mixture. This is important – it means the spices are well cooked!
5. Add the Vegetables: Add the chopped potatoes, carrots, and peas to the pan. Pour in 1.5-2 cups of water and bring to a boil. Reduce the heat, cover, and cook until the vegetables are tender, about 10-15 minutes.
6. Spice it Up: Stir in the prepared Kadai Masala, and the sautéed onions and bell peppers. Simmer for another 5-6 minutes, allowing the flavors to meld together beautifully.
7. Finish with Flair: Add the cream and chopped coriander leaves. Mix well and cook for another minute. Serve hot!

Expert Tips

• Don’t rush the sautéing process. Taking the time to properly sauté the onions and cook the tomato puree is key to developing a rich, flavorful base.
• Adjust the spice level to your liking. Start with ½ teaspoon of red chili powder and add more if you prefer a spicier dish.
• Use a heavy-bottomed pan. This will help prevent the spices from burning.

Variations

• Vegan Adaptation: Simply substitute the light cream with cashew cream or coconut cream for a delicious vegan version.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level: If you’re sensitive to spice, reduce the amount of red chili powder or remove the seeds from the chilies before grinding the Kadai Masala.
• Festival Adaptations: For Navratri or other fasting periods, you can easily omit the onions and garlic. It will still be incredibly flavorful!

Serving Suggestions

Kadai Vegetable is fantastic served with:

• Steaming hot jeera rice (cumin rice)
• Fluffy naan bread or roti
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavors actually develop even more overnight!

FAQs

1. What is Kadai Masala and can I buy it pre-made? Kadai Masala is a blend of aromatic spices that gives this dish its signature flavor. While you can find pre-made Kadai Masala in some stores, I highly recommend making your own for the freshest, most authentic taste.
2. What vegetables are traditionally used in Kadai Vegetable? Potatoes, carrots, and peas are the most common vegetables, but you can really get creative! Cauliflower, beans, and mushrooms all work well.
3. How can I adjust the spice level of this dish? Start with a smaller amount of red chili powder and add more to taste. You can also remove the seeds from the chilies before grinding the Kadai Masala.
4. Can this dish be made ahead of time? Yes! You can make the Kadai Masala and tomato puree ahead of time. You can also cook the vegetables partially and finish the dish just before serving.
5. What is the best way to serve Kadai Vegetable for a complete meal? Serve it with jeera rice, naan, raita, and a salad for a satisfying and balanced meal.
6. What type of oil is best for making Kadai Vegetable? You can use any neutral-flavored oil, such as vegetable oil or canola oil. Mustard oil is also a popular choice in some regions of India, adding a distinct flavor.