Kadai Veg
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Kadai Veg is a vibrant and aromatic semi-dry North Indian curry made with a medley of vegetables and freshly ground spices. It is named after the 'Kadai' (Indian wok) in which it is traditionally cooked over a high flame to retain the crunch of the vegetables. The dish is defined by its use of 'Kadai Masala,' a robust blend of coriander seeds and dried red chilies. It features chunky bell peppers and onions that provide a wonderful textural contrast to the soft carrots and beans. This aromatic dish is a popular restaurant favorite, typically served with garlic naan or tandoori roti.
Ingredients
Cooking Instructions
Tips & Secrets
- The Kadai Masala should always be coarsely ground, not a fine powder, to provide that signature rustic texture.
- Do not overcook the capsicum and onions in the second stage; they must remain vibrant and crunchy for the best experience.
- If the masala becomes too dry during cooking, add a few tablespoons of warm water instead of cold to maintain the flavor.
- Adding fresh ginger juliennes as a final garnish provide a sharp, fresh bite that elevates the spicy profile of the dish.
Nutritional Information(Per 250g)
220 kcal
5g
14g
20g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.