If you think veg curries are boring, this Veg Kadai might just change your mind. Itās hearty, vibrant, and full of that restaurant-style flavour we all love!
Some recipes come from memory, not cookbooks. For me, Veg Kadai is one of those. It reminds me of noisy Sunday lunches growing upāevery pan bubbling, someone yelling for more roti, and always a big pot of colourful sabzi at the centre of the table. The kind of meal where chapatis never came fast enough and rice was only an afterthought.
That rhythm of home cookingāthe sizzle of spices, the smell of ginger garlic hitting hot oil, and the swirl of fresh cream right at the endāstays with you. It makes for a fast & easy dinner, and itās one of my favorite Indian dishes of all time.
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Veg Kadai Ingredients
- Vegetables Base: Blanched beans, carrots, cauliflower, green peas (for the body of the dish) and onion petals, capsicum, tomatoes (sautƩed separately for crunch and added at the end).
- Aromatics & Masala Base: Chopped onions, ginger garlic paste, tomato purĆ©e, cumin seeds, whole red chillies, turmeric, red chilli powder, garam masala, kasuri methi, and salt ā all slow-cooked to build a rich, flavour-packed base.
- Kadai Masala (freshly ground): A bold mix of Kashmiri chillies, coriander seeds, cumin, fennel, and black peppercorns, dry-roasted and ground to elevate the entire dish.
- Finishing Touches: Cooking oil, cream for richness (optional), chopped coriander for freshness, and water to balance the consistency.
Frequently Asked Questions
1. Can I make Veg Kadai vegan?
Yes! Just skip the cream or replace it with cashew cream or coconut cream for a delicious vegan version. The rest of the ingredients are already plant-based.
2. What vegetables can I use in Veg Kadai?
You can use a mix of seasonal vegetablesābeans, carrots, cauliflower, peas, baby corn, and even mushrooms work well. Just be sure to use hardy veggies so they hold their shape after cooking.
3. Can I add paneer to this recipe?
Absolutely. You can add cubes of paneer while sautƩing the toppings, or even lightly pan-fry them separately and fold them in at the end.
4. How spicy is this dish?
The spice level is moderate, but you can always dial it up or down. Adjust the red chillies and chilli powder to your likingāor swap them out for Kashmiri chilli powder if you want colour without too much heat.
Richaās Top Tips
- Blanch veggies briefly: Donāt overcook the vegetables during blanchingā1 minute is enough to keep their crunch and colour intact.
- Dry-roast the kadai masala spices: Roasting enhances aroma. Grind them fresh right before use for maximum flavour.
- Cook the tomato puree properly: Make sure to cook it down until the oil separatesāthis step adds depth and removes raw flavour.
- High heat for toppings: Onion, capsicum, and tomato should be sautƩed just long enough to char slightly, but still remain crisp.
- Donāt skip the kasuri methi and cream: These finishing touches mellow the spice and round out the dish beautifully.
Serving Ideas
Storage Tips
- Fridge: Store leftover Veg Kadai in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave before serving.
- Freezer: The base gravy (without the veggies or cream) can be frozen for up to 2 weeks. Add blanched and sautƩed veggies fresh when reheating for best texture.
- Make-ahead tip: Prep the kadai masala in advance and store it in an airtight jar for quick use in other curries too!
Customisation Ideas
- Make it vegan: Skip the cream or swap with cashew cream or coconut cream for a completely dairy-free version.
- Add paneer or tofu: Make it heartier by tossing in cubes of paneer or tofu towards the end.
- Switch up the veggies: Use what you haveāzucchini, baby corn, sweet corn, mushrooms, or even broccoli all work beautifully.
- Spice level: Adjust the number of red chillies and the quantity of chilli powder depending on how spicy you like your food.
Veg Kadai is one of those dishes that somehow fits every kind of mealāweekday dinner, weekend thali, or even a festive spread. Itās hearty without being heavy, rich in flavour, and just a joy to eat. Youāll love how customisable and satisfying it is. If you make this, donāt forget to tag me on Instagram @my_foodstoryāIād love to see your version!
Watch How To Make Veg Kadhai
- 3 tablespoons cooking oil, divided
- 1 cup cut beans, approx. 12-15, 50 gms
- Ā½ cup cut carrots, 75 gms
- 1 cup cauliflower florets, 75 gms
- Ā½ cup green peas, 70 gms
- 1 cup onion petals, 120 gms
- 1 cup capsicum cut into 1 inch cubes, 80 gms
- 1 cup tomatoes deseeded cut into 1 inch cubes, 80 gms
- Ā½ teaspoon cumin seeds, jeera
- 2 red chillies, whole
- Ā¾ cup finely chopped onions, 100 gms
- 2 teaspoons ginger garlic paste
- 1 Ā½ cups tomato puree, 300 gms (approx. 4 tomatoes pureed)
- 1 teaspoon salt, divided
- Ā½ teaspoon turmeric powder
- Ā½ teaspoon red chilli powder
- 4 cups water, divided
- Ā½ teaspoon garam masala
- 2 teaspoons kasuri methi, roasted & crushed
- 2 tablespoons fresh cream
- 1 tablespoon finely chopped coriander leaves
Prevent your screen from going dark
Blanching vegetables:
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Keep a large bowl of ice cold water ready. Boil 3 cups of water in a pot, add beans, carrots, cauliflower & peas, cook for a maximum of 1 minute and take off the heat. Drain the water & dip them in ice cold water & drain again. Set aside.
1 cup cut beans, Ā½ cup cut carrots, 1 cup cauliflower florets, 4 cups water, Ā½ cup green peas
Kadai masala powder:
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In a pan, dry roast all the ingredients of kadai masala for 2-3 minutes on low heat and take off the heat. Cool the spices & grind to a fine powder.
2 kashmiri chillies, 1 tablespoon coriander whole, 1 teaspoon cumin whole, 1 teaspoon fennel seeds, 1 teaspoon black pepper whole
Sauteing vegetables
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Heat 1 tablespoon of oil in a pan or kadai, add blanched vegetables, Ā¼ teaspoon turmeric powder, Ā½ teaspoon salt and sautĆ© on medium heat for 2-3 mins. Transfer to a plate and set aside.
3 tablespoons cooking oil, Ā½ teaspoon turmeric powder, 1 teaspoon salt
Sauteing veg toppings:
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In the same pan, heat Ā½ tablespoon of oil, add onion petals, cubed capsicum, tomatoes, saute on high for 1-2 mins till they get roasted but still crunchy. Transfer to a plate and set aside.
1 cup onion petals, 1 cup capsicum cut into 1 inch cubes, 1 cup tomatoes deseeded cut into 1 inch cubes
Making kadai masala:
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Add the remaining 1 Ā½ tablespoons of oil to the same pan, add cumin seeds and when it splutters, add red chillies. Give it a stir, add chopped onions and fry on low heat for 5-6 mins till they turn light brown. Add ginger garlic paste and fry on low heat for 1-2 mins.
Ā½ teaspoon cumin seeds, 2 red chillies, Ā¾ cup finely chopped onions, 2 teaspoons ginger garlic paste
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Add the remaining Ā¼ teaspoon turmeric powder, red chilli powder and the remaining Ā½ teaspoon salt. Add kadai masala powder, stir well, sprinkle 2 tablespoons of water and saute on low heat for 2-3 mins.
Ā½ teaspoon red chilli powder
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Add tomato puree, mix well and cook on low heat for 15-18 mins till the tomato puree cooks and the oil separates from the masala. (see note 2). Stir at regular intervals & sprinkle 2-3 tablespoons of water if the masala dries up.
1 Ā½ cups tomato puree
Making vegetable kadai:
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Add sauteed vegetables (not the toppings) & Ā½ cup of warm water to the masala, mix well and cook on low heat for 4-5 mins till the vegetables are cooked well. Add the veg toppings, give a good mix and boil only for a minute. Add fresh cream, garam masala, kasuri methi and mix well. Sprinkle chopped coriander leaves and serve.
2 teaspoons kasuri methi, 2 tablespoons fresh cream, 1 tablespoon finely chopped coriander leaves, Ā½ teaspoon garam masala
- Veggie toppings must be roasted on high heat so they do not turn soggy.
- Tomato puree must be cooked well so its rawness goes. Keep stirring constantly to avoid the masala getting burnt.
- Sauteed veggie toppings, onion, capsicum & tomatoes should be cooked only for a minute so they stay crunchy.
Ā
Calories: 258kcal, Carbohydrates: 30g, Protein: 6g, Fat: 15g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Trans Fat: 0.04g, Cholesterol: 8mg, Sodium: 661mg, Potassium: 1050mg, Fiber: 9g, Sugar: 14g, Vitamin A: 3973IU, Vitamin C: 107mg, Calcium: 110mg, Iron: 4mg
This article was researched and written by Harita Odedra.