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kadai vegetable recipe
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5 from 8 votes

Kadai Vegetable Recipe Restaurant Style

Kadai vegetable recipe is an easy restaurant style side dish you can make at home too! Chock full of slightly sauteed mix veggies are simmered in tomato gravy, seasoned with fresh kadai masala here. Serve this vegetable kadai with hot butter naan, soft phulka or even mild jeera rice for a comforting meal. Here is an easy step by step kadai vegetable recipe for you all to try!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Course
Cuisine: north indian
Servings: 3
Calories: 196kcal
Author: Harini


For kadai masala

  • 1 tablespoon coriander seeds
  • 2 teaspoons cumin seeds
  • 4-6 dried red chilies

For Veg kadai gravy

  • 1/2 cup peeled and chopped potatoes
  • 1/2 cup peeled and chopped carrots
  • 1/3 cup chopped french beans
  • 1/3 cup cauliflower florets
  • 1/3 cup green peas
  • 1/2 cup cubed bell pepper
  • 2 tablespoons oil
  • 1 bay leaf
  • 2 cloves
  • 1 big onion chopped
  • 1 teaspoon minced ginger-garlic or ginger garlic paste
  • 2 big tomatoes pureed
  • 1/2 teaspoon garam masala powder
  • 1/2 teaspoon turmeric powder
  • Salt to taste
  • 1 tablespoon kasuri methi


Making kadai masala powder.

  • First of all dry roast the coriander seeds, cumin seeds, dried red chilies well.
  • Cool and grind to a fine powder.

Preparing vegetables:

  • Clean, peel and chop the veggies into batons or cubes.
  • Heat 1 tablespoon butter or oil in a kadai. Add the cut veggies, 2 tablespoons prepared kadai masala and saute well for 7-8 minutes. The veggies should wilt and shrink. Remove to a plate and set aside.
  • Puree two large tomatoes. Chop onions finely.

Making Kadai Vegetable Gravy:

  • Heat 2 tablespoons oil in a kadai or thick pan.
  • Temper with bay leaf and cloves. Next add finely chopped onions and saute a bit.
  • Add minced ginger-garlic and saute till the raw smell goes off.
  • Next add the tomato puree and saute well. Add garam masala powder, turmeric powder and mix well.
  • Add the remaining kadai masala and mix well. Saute till the tomatoes are well cooked and mushy.
  • Now add the sauteed veggies and mix well. Add about 2 cups water and required salt. Simmer till the gravy thickens for about 6-7 minutes.
  • Add crushed kasuri methi and mix well. Add fresh cream, mix well and simmer for just a minute. Remove from flame and serve kadai vegetable hot.


You can puree the onions along with tomatoes
Reduce or increase the chilies as per preference 


Serving: 3g | Calories: 196kcal