Introduction: Mixed Vegetable Kadai Masala With Beetroot Parathas
Mixed Vegetable Kadai is a restaurant style Indian vegetarian curry enjoyed as a side dish with any Indian flat bread or even jeera rice! Fresh, crunchy vegetables are sauteed in a tomato-onion gravy and seasoned with a special freshly ground homemade masala powder called “kadai masala powder”!
Served with any Indian flatbread like naan or roti or even with some fresh steamed rice, it is a complete meal. We enjoyed it with some fresh beetroot parathas for a sumptuous meatless meal!
FOR THE KADAI MASALA:
1 ½ tablespoons coriander seeds
½ tablespoon jeera/cumin seeds
4 dry red chilies
2 green cardamoms
FOR THE TOMATO PUREE:
2 small tomatoes, roughly chopped
1 small onion, roughly chopped
2 large cloves of garlic, peeled and chopped
1 inch ginger, peeled and chopped
¼ cup almonds/badam (whole or slivered), soaked in warm water
1 large onion, cubed
½ bell pepper/capsicum, cubed
1 medium sized potato, peeled and cut into thick juliennes
1 large carrot, peeled and cut into thick juliennes
1/4 cup green peas (fresh or frozen)
FOR THE KADAI GRAVY:
3 tablespoons cooking oil (plus 1 tablespoon for sauteing the onions and bell pepper)
1 large bay leaf
½ teaspoon haldi/turmeric powder
1 tablespoon Kashmiri red chili powder (more for color than heat) or use some paprika powder
1 ½ teaspoons freshly ground coriander powder
½ teaspoon black pepper powder
½ teaspoon garam masala powder
½ teaspoon crushed dry kasoori methi powder/fenugreek leaves powder (optional but available in any Indian grocery store or online); gives a lovely aroma
Salt to taste
Pinch of sugar
Chopped coriander leaves/cilantro for garnish
FOR BEETROOT PARATHAS:
2 cups whole wheat flour
1 medium beetroot, boiled, peeled and mashed
1/2 tsp cumin powder (optional)
Salt to taste
Oil/ghee for shallow frying
More flour for dusting
Step 2: TO MAKE MIXED VEGETABLE KADAI MASALA CURRY:
TO MAKE THE KADAI MASALA:
In a wide saucepan, roast the dry spices; coriander seeds, cumin seeds, cardamoms and dry red chilies on medium heat for a few minutes, stirring often.
Once they turn slightly brown, remove, cool and make into a fairly fine powder.
This is the kadai masala needed to make this delicious curry.
Step 3: TO MAKE THE TOMATO PUREE:
Make a fine paste of all the ingredients listed; tomatoes, onions, garlic, ginger and soaked almonds in a blender jar. Keep aside.
Step 4: TO PREPARE THE VEGETABLES:
Boil potatoes and green peas in enough water until the potatoes are almost cooked. During the last few minutes of cooking, stir in the chopped carrots and cook until they are crisp tender; do not overcook the carrots! Drain and keep aside.
Meanwhile, while the potatoes are boiling, in a wide saucepan, heat one tablespoon of oil on high heat and stir fry onions and bell peppers along with some black pepper powder for a couple of minutes until they are slightly soft, but still maintain the crunch! Remove from pan and set aside.
Step 5: TO MAKE THE MIXED VEGETABLE KADAI GRAVY:
In a kadai/deep saucepan, heat 3 tablespoons oil and once hot, add the bay leaf; saute for a few seconds and then tip in the tomato-onion puree.
Cook the tomato paste on medium heat for about 2 minutes, stirring continuously.
Add the dry spice powders; Kashmiri red chili powder, haldi and coriander powders, mix well and cook again until the oil separates.
Add 2 tablespoons of the prepared kadai masala powder (or even less/more depending upon your preference), stir to combine.
Add the cooked potatoes, carrots and peas along with the water and mix well.
Add pinch of sugar and salt to taste along with garam masala powder and kasoori methi.
Bring the mixture to a boil on medium heat and simmer for 2 minutes. Add more water if needed. At this stage, stir in sauteed onions and bell pepper, mix well and simmer the curry for about 1 more minute. Make sure not to overcook the bell peppers.
Adjust the consistency of the gravy to your preference.
Remove from heat and serve garnished with freshly chopped coriander leaves.
Spicy and mouth-watering Mixed Vegetable Kadai is ready to be served hot with any Indian flat bread like roti, paratha, naan etc. I have served mine with bright red Beetroot parathas!
Step 10: TO MAKE BEETROOT PARATHAS:
Boil 1 medium sized beetroot; peel, chop into large pieces and place in blender jar.
Make a fine puree.
Place 2 cups of whole wheat flour in a large mixing bowl.
Add the puree, salt to taste and a dash of cumin powder (optional).
Add enough water and make a soft, pliable and smooth dough, kneading well for about 5 to 7 minutes.
Set aside for at least 15 minutes to allow the dough to rest. This step can be done before making the vegetable kadai masala curry!
Just before making parathas, divide into even sized balls.
Heat a griddle pan.
Roll the dough balls into flat discs about 6 to 7 inches in diameter dusting with some flour and roast on hot griddle until cooked and blistered with brown spots on both sides using a little oil or ghee.
Make as many parathas as needed.
Serve hot, fluffy and delicious beetroot parathas with a delightful Indian curry - Mixed Vegetable Kadai Masala!
You can serve a salad on the side or even some raita.
Enjoy and Happy Cooking!
Step 17: NOTES:
You can use any kind of vegetable you prefer like cauliflower florets, green beans, mushroom etc.
For the paneer (Indian cottage cheese) lover, stir in thick juliennes or cubed paneer into the gravy along with vegetables. You can add them fresh or slightly sauteed.
Adjust the amount of spices, especially red chilies according to your taste.
Make the gravy as thick or as thin as you like.
Leftover kadai masala powder can be stored for up to a week to use in any other curry like you use garam masala powder!
First Prize in the
Meat Free Meal Challenge