Kadai Vegetables

Ingredients 

• 1 medium carrot, peeled, blanched and cut into diamonds
• 10-12 cauliflower florets, blanched in turmeric water
• 3-4 baby corns, blanched and cut into diamonds
• 5-6 French beans, stringed,blanced and cut into 1 inch pieces
• 1 small green capsicum, cut into small cubes
• 100 grams cottage cheese (paneer), cut into small cubes
• 2 tablespoons oil
• 2 medium onions, chopepd
• 2 medium tomatoes, chopepd
• 1 tablespoon ginger paste
• Salt to taste
• 1 1/2 tablespoons garlic paste
• 1/4 teaspoon turmeric powder
• 2 teaspoons Kashmiri red chilli powder
• 1 tablespoon coriander powder
• 1 1/4 teaspoons dried fenugreek leaf (kasuri methi) powder
• 1/2 cup tomato puree
• 2 tablespoons cashewnut-melon seed (kaju-magaz) paste
• 1 tablespoon chopped fresh coriander leaves + for garnish 

Kadai masala

• 2-3 tablespoons coriander seeds
• 1 teaspoon black pepeprcorns
• 7 green cardamoms
• 2 dried red chillies
• 1 black cardamom
• 1 tablespoon cumin seeds

Method

1. To make kadai masala, grind together coriander seeds, peppercorns, green cardamoms, red chillies, black cardamom and cumin seeds to a fine powder.
2. Heat oil in a non-stick kadai. Add 2 tablespoons kadai masala and sauté for a minute.
3. Add onions, mix and sauté till well browned. Add tomatoes and salt, mix well, cover and cook till tomatoes soften.
4. Add ginger paste and garlic paste, mix and sauté for a minute. Add turmeric powder, chilli powder, coriander powder and 1 teaspoon dried fenugreek leaves powder, mix well and cook for 2-3 minutes.
5. Add tomato puree and mix well. Add cashewnut-melon seed paste, mix and sauté for 5 minutes.
6. Add carrot, cauliflower, baby corns, French beans and capsicum and mix well. Add ¼ cup water and stir.
7. Add salt, cottage cheese cubes and coriander leaves. Mix well and cook for 2-3 minutes.
8. Garnish with coriander leaf and serve hot.