How to make Kadai Vegetables -

Vegetables cooked in different spices

Sanjeev Kapoor

This recipe is from the book Kadai Cooking.

Main Ingredients : French beans (फ्रेंच बीन्स), Carrots (गाजर)

Cuisine : Punjabi

Course : Main Course Vegetarian

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You can also find more Main Course Vegetarian recipes like Bharwan Bhindi Puneri Missal- Sk Khazana Shahala Ani Kajuche Sukke Bemisaal Paneer

Kadai Vegetables

Kadai Vegetables Recipe Card


Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Kadai Vegetables Recipe

  • French beans cut into ¼ inch pieces 10-12

  • Carrots cut into ¼ inch pieces 2 medium

  • Cauliflower separated into florets 1/4 medium

  • Fresh green peas shelled 1/4

  • Green capsicum cut into ¼ inch pieces 2 medium

  • Coriander seeds 1 tablespoon

  • Cumin seeds 1 teaspoon

  • Dried red chillies 4-5

  • Garlic 12-15 cloves

  • Green chilli 3-4

  • Ginger 2 inch piece

  • Oil 4 tablespoons

  • Onion sliced 2 medium

  • Turmeric powder 1/2 teaspoon

  • Coriander powder 1 tablespoon

  • Red chilli powder 1 teaspoon

  • Tomato roughly chopped 3 large

  • Salt to taste

  • Garam masala powder 1 teaspoon

  • Fresh coriander leaves chopped 3 tablespoons


Step 1

Grind the coriander, cumin seeds and three red chillies coarsely. Grind the garlic, green chillies and half the ginger to a paste. Cut the remaining ginger into thin strips. Heat the oil in a kadai. Add the coarsely ground spice powder and sauté for a while. Add the onions and sauté till golden brown.

Step 2

Add the garlic-green chilli-ginger paste and sauté for one minute. Add all the vegetables, except the capsicums, and stir. Cook, covered over low heat, till the carrots are almost done. Sprinkle a little water if necessary. Add the turmeric powder, coriander powder and chilli powder and stir-fry continuously.

Step 3

Add the tomatoes, salt and half a cup of water and cook till the vegetables are cooked and the water has dried up. Add the capsicums and salt. Cook for four or five minutes over low heat. Sprinkle with garam masala powder. Serve hot, garnished with ginger strips and coriander leaves.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.