Dassana's Veg Recipes · by Dassana Amit★ 4.7 (55)

Veg Kadai Recipe | Kadai Vegetable (Restaurant Style)

Name: Veg Kadai Recipe | Kadai Vegetable (Restaurant Style)
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Cuisine: indian
Ingredients: 1 tablespoon coriander seeds; ½ teaspoon cumin seeds; 2 cloves; 2 green cardamoms; ½ inch cinnamon; 3 to 4 dry kashmiri red chilies (- broken and seeds removed); 1 teaspoon kasuri methi ((dry fenugreek leaves)); 8 to 9 cashews (- whole and not halved); 4 to 5 black peppercorns; 100 grams carrots (or ½ cup carrots cut in batons); 100 grams potatoes (or ½ cup potatoes cut in batons); ⅔ cup green peas (- fresh or frozen); 100 grams bell pepper (or 1 medium-sized or ½ cup sliced bell pepper (capsicum), any colored variety); ⅓ cup sliced onions; 1 tablespoon oil (- for sautéing bell peppers and onions); 2 tablespoons oil; ¼ cup chopped onions; 1 teaspoon ginger garlic paste (or ½ inch ginger and 3 to 4 garlic - crushed to a paste in mortar-pestle); 200 grams tomatoes (or 3 medium tomatoes pureed - about ⅔ cup tomato puree); ¼ teaspoon turmeric powder; ¼ teaspoon red chili powder (or cayenne pepper); 1.5 to 2 cups water (or as required); salt (as required); 3 tablespoon light cream (or cooking cream (low fat) or 1.5 tablespoons heavy or whipping cream); 2 to 3 tablespoon chopped coriander leaves; 1 inch ginger (- julienne for garnish, optiona)

NUTRITION · PER SERVING60M COOK

CAL 11%·PRO 9%

CARBS 20G37% OF CAL

5G FIBER7G SUGAR8G OTHER

FAT 15G62% OF CAL

2G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A restaurant-style vegetable curry with mixed vegetables in a bold kadai masala spice blend and a touch of cream. Full of flavor but not heavy.

mainindiancurrygluten freevegetarian

View the full recipe on Dassana's Veg Recipes →

We index the facts; the cooking instructions live with the creator.

Ingredients

serves 4

1 tablespoon coriander seeds
½ teaspoon cumin seeds
2 cloves
2 green cardamoms
½ inch cinnamon
3 to 4 dry kashmiri red chilies (- broken and seeds removed)
1 teaspoon kasuri methi ((dry fenugreek leaves))
8 to 9 cashews (- whole and not halved)
4 to 5 black peppercorns
100 grams carrots (or ½ cup carrots cut in batons)
100 grams potatoes (or ½ cup potatoes cut in batons)
⅔ cup green peas (- fresh or frozen)
100 grams bell pepper (or 1 medium-sized or ½ cup sliced bell pepper (capsicum), any colored variety)
⅓ cup sliced onions
1 tablespoon oil (- for sautéing bell peppers and onions)
2 tablespoons oil
¼ cup chopped onions
1 teaspoon ginger garlic paste (or ½ inch ginger and 3 to 4 garlic - crushed to a paste in mortar-pestle)
200 grams tomatoes (or 3 medium tomatoes pureed - about ⅔ cup tomato puree)
¼ teaspoon turmeric powder
¼ teaspoon red chili powder (or cayenne pepper)
1.5 to 2 cups water (or as required)
salt (as required)
3 tablespoon light cream (or cooking cream (low fat) or 1.5 tablespoons heavy or whipping cream)
2 to 3 tablespoon chopped coriander leaves
1 inch ginger (- julienne for garnish, optiona)

At a glance

PER SERVING · TIME 60M

CAL 11%·PRO 9%

CARBS 20G37% OF CAL

5G FIBER7G SUGAR8G OTHER

FAT 15G62% OF CAL

2G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Complete estimate · 100% of estimated mass resolved

All countable ingredients resolved. Figures are per serving.

Prep: 30m
Cook: 30m
Sodium: 376mg

Nutrition estimated from ingredients, per serving.

Vitamins & minerals

Potassium: 478mg
Calcium: 63mg
Iron: 2mg

Estimated from ingredients; USDA coverage varies by food.

PREP: 30M
SODIUM: 376MG
ESTIMATE: COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.

Veg Kadai Recipe | Kadai Vegetable (Restaurant Style)

Nutrition & ingredients

Ingredients

At a glance