Mixed Veg Kadai Recipe Easy and Delicious Indian Dish

If you’re looking to bring vibrant colors, bold flavors, and a wholesome punch to your dinner table, the Mixed Veg Kadai recipe is an absolute must-try. This classic Indian dish is a celebration of fresh vegetables simmered in a spicy, tangy tomato-based gravy, traditionally cooked in a heavy-bottomed wok called a “kadai.” Whether you’re a seasoned cook or a kitchen newbie, this recipe promises a delightful culinary experience that’s both nutritious and satisfying.

The beauty of Mixed Veg Kadai lies in its versatility. You can customize the vegetables according to your preference or what’s fresh and available in your kitchen.

The aromatic spices and the smoky flavor from the kadai make it irresistible, perfect for pairing with roti, naan, or steamed rice. Plus, it’s a fantastic way to sneak in a variety of vegetables for a healthy meal without compromising on taste.

Get ready to spice things up and enjoy a hearty, flavorful dish that’s sure to become a favorite in your weekly rotation. Let’s dive into the recipe!

Why You’ll Love This Recipe

Mixed Veg Kadai is more than just a vegetable curry; it’s a wholesome, comforting dish packed with flavor and nutrition. Here’s why it’s so loved:

• Rich and Flavorful: The blend of spices like coriander, cumin, and garam masala infuses the veggies with a deep, aromatic taste.
• Highly Nutritious: Loaded with assorted vegetables, it provides a variety of vitamins, minerals, and fiber.
• Customizable: You can add any seasonal vegetables, making it adaptable and budget-friendly.
• Quick and Easy: Despite its complex flavors, it comes together in under 45 minutes.
• Perfect for Any Meal: Whether it’s lunch, dinner, or a festive occasion, this dish fits beautifully on your plate.

Ingredients

• 2 tbsp oil (vegetable or mustard oil for authentic flavor)
• 1 tsp cumin seeds
• 1 large onion, finely chopped
• 2 tsp ginger-garlic paste
• 2 large tomatoes, pureed or finely chopped
• 1 green bell pepper (capsicum), chopped
• 1 cup cauliflower florets
• 1 cup diced carrots
• 1 cup green beans, chopped
• 1/2 cup peas (fresh or frozen)
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1/2 tsp turmeric powder
• 1 tsp red chili powder (adjust to taste)
• 1 tsp garam masala
• Salt to taste
• 1/2 cup water
• Fresh coriander leaves, chopped for garnish
• 1 tsp dried fenugreek leaves (kasuri methi) (optional, for added aroma)

Equipment

• Kadai or heavy-bottomed wok (for authentic cooking)
• Sharp knife (for chopping vegetables)
• Cutting board
• Mixing bowls
• Spatula or wooden spoon
• Measuring spoons and cups
• Blender or food processor (optional, for pureeing tomatoes)

Instructions

1. Prepare the vegetables: Wash and chop all the vegetables into bite-sized pieces. Puree the tomatoes if you prefer a smooth gravy.
2. Heat oil in the kadai: Place the kadai on medium heat and add the oil. Once hot, add the cumin seeds and let them sizzle for a few seconds until fragrant.
3. Sauté onions: Add the finely chopped onions and sauté until golden brown. This step is crucial for the base flavor.
4. Add ginger-garlic paste: Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
5. Cook the tomatoes: Add the pureed or chopped tomatoes and cook until the oil starts to separate from the masala, about 5-7 minutes on medium heat.
6. Add dry spices: Mix in the coriander powder, cumin powder, turmeric powder, red chili powder, and salt. Cook for 2 minutes to roast the spices.
7. Add vegetables: Toss in all the chopped vegetables and mix well to coat them with the masala.
8. Cook with water: Pour in half a cup of water, stir, cover, and reduce the heat to low. Let the vegetables cook until tender but still slightly crunchy, about 10-15 minutes. Stir occasionally to prevent sticking.
9. Finish with garam masala and fenugreek: Once the vegetables are cooked, sprinkle the garam masala and dried fenugreek leaves (if using). Mix well and cook uncovered for another 2 minutes to enhance the flavors.
10. Garnish and serve: Turn off the heat and garnish with fresh coriander leaves. Serve hot with roti, naan, or steamed rice.

Tips & Variations

“For an even smokier flavor, try ‘dhungar’ technique by adding a piece of hot charcoal to the kadai with a drizzle of ghee and cover immediately to trap the smoky aroma.”

• Vegetable swaps: Feel free to add bell peppers of different colors, baby corn, or zucchini for variety.
• Protein boost: Add paneer cubes or tofu for a richer dish.
• Spice level: Adjust the red chili powder and garam masala based on your heat preference.
• Make it vegan: Use oil instead of ghee and skip any dairy additions.
• Use frozen veggies: For convenience, frozen mixed vegetables work well; just adjust cooking time accordingly.

Nutrition Facts

Serving Suggestions

Mixed Veg Kadai is incredibly versatile when it comes to serving. Here are some ideas to enjoy it to the fullest:

• Serve with hot, buttery vegan bread machine recipe loaves or soft naan for a hearty meal.
• Pair with steamed basmati rice or jeera rice for a comforting, classic Indian dinner.
• Use as a filling for wraps or stuffed parathas for a fun twist.
• Complement with cooling sides like cucumber raita or a simple salad for balance.

Conclusion

Mixed Veg Kadai is a delightful, healthy, and flavorful dish that brings warmth and vibrancy to any meal. Its rich blend of spices and fresh vegetables makes it not only tasty but also nourishing.

The recipe’s adaptability means you can tailor it to suit your taste and dietary preferences, making it a perfect addition to your culinary repertoire.

Whether you’re cooking for your family or entertaining guests, this dish is sure to impress with its colorful presentation and bold flavors. Don’t forget to explore more exciting vegetarian recipes like Vegetarian Date Cake Recipe: Moist, Easy, and Delicious or get creative with Vegetable Alfredo Recipes for Creamy, Healthy Dinners.

Happy cooking!

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