Kadai Vegetable Gravy | How to make restaurant style Mix Veg Gravy | Vegetable gravy

This original Kadai Veg gravy post was written in 2013.Updating the post with latest fool proof recipe and step wise pics today ☺️.I followed almost a similar recipe today with very few modifications but it kind of lacked finesse then. Comparing the two pics from 2013 and 2019 am extremely happy to see that I have tremedously improved as a cook. Lot of learnings and inspiration from watching cookery shows, IG accounts, blogs, youtube tutorials has helped me in this transformation..More than validation from others acknowledging our own achievements and to keep working towards bigger goals is the best motivation one can get.

Coming back to Kadai Veg gravy, Sundays are usually meant for fullmeals with Sambar,Kari, Koottu etc Or Veg Biryani/Pulao/Fried Rice/Naam with gravies 🙂 Today I wasn’t in a mood to make elaborate lunch. Prepared this rich veg gravy and we had it with plain rice. A simple combo but it was so delicious and comforting. Have used generous amount of oil and ghee. Incase if you are health consious you can cut down the measurement according to your preference.Also have used veggies that was available at home today. You can other veggies, paneer and even Tofu too to enhance the gravy

Print Recipe

Kadai Vegetable Gravy

Course

lunch, lunch or dinner, main course

Cuisine

indian, north indian

Prep Time

10 minutes

Cook Time

35 minutes

Servings

Ingredients

For Gravy Base

• 1 onion
• 4 Tomatoes
• 3 Garlic pods
• 1 small green chilli
• 2 tbsp ghee
• 1 tbsp Oil
• 2 tbsp gram flour
• 1/2 tsp salt
• 1 tsp Kashmiri Red Chilli Powder
• 1/2 tsp Coriander Powder
• 1/2 tsp Garam Masala Powder
• 1/2 tsp MDH Kitchen King Masala Powder
• 1/2 tsp Crushed Kasuri Methi Leaves

Other Ingredients

• 1 carrot
• 5 Beans
• 1 capsicum
• 10 Mushrooms
• 6 baby corn
• 2 Potatoes
• 10 Broccoli Florets
• 1/4 cup Frozen Sweetcorn Kernels
• 1/2 tsp salt
• 1 tbsp Oil

Course lunch, lunch or dinner, main course Cuisine indian, north indian Prep Time 10 minutes Cook Time 35 minutes Servings Ingredients For Gravy Base 1 onion 4 Tomatoes 3 Garlic pods 1 small green chilli 2 tbsp ghee 1 tbsp Oil 2 tbsp gram flour 1/2 tsp salt 1 tsp Kashmiri Red Chilli Powder 1/2 tsp Coriander Powder 1/2 tsp Garam Masala Powder 1/2 tsp MDH Kitchen King Masala Powder 1/2 tsp Crushed Kasuri Methi Leaves Other Ingredients 1 carrot 5 Beans 1 capsicum 10 Mushrooms 6 baby corn 2 Potatoes 10 Broccoli Florets 1/4 cup Frozen Sweetcorn Kernels 1/2 tsp salt 1 tbsp Oil

Instructions

1. Grind onion, tomato, garlic and green chilli together
2. Heat Ghee in a Wok or in a deep bottomed vessel.I used my Pressure Pan to prepare this gravy.
3. Add Kashmiri Red Chilli Powder, Coriander Powder and Garam Masala Powder to it.
4. After a minute add oil and onion tomato puree

   
5. Give it a mix, simmer the flame and close the pan
6. Let the gravy get cooked for 5-6 minutes
7. In the mean time heat a tbsp of oil in a pan
8. Saute veggies in high flame by just adding salt
9. Continue sauteing for few minutes until thr veggies are 3/4th cooked

   
10. Mix gram flour with few tablespoons of water and add to the gravy..Add MDH kitchen king masala powder as well. The gravy will start to thicken, you can see oil floating too

    
11. At this stage add the veggies. Mix well and ensure the veggies soak up all the flavors of the base gravy

    
12. If you are planning to add frozen green peas or frozen sweet corn add them now along with crushed kasuri methi leaves

    
13. After a minute or two turn off the flame and serve this delicious Kadai Vegetable gravy with Rice or Roti