Kadai Vegetable

Ingredients

• • Tomato - 1
• • Capsicums - 2
• • Green chillies - 2
• • Baby corn - 200 grams
• • Carrots - 2
• • Beans - 10
• • Potatoes - 2
• • Paneer cubes - ¼ cup
• • Red chilly powder - 1 teaspoon
• • Turmeric powder - ½ teaspoon
• • Dhania powder - 1 tablespoon
• • Garam masala powder - ½ teaspoon
• • Kasoori methis/Dry fenugreek leaves - 1 ½ teaspoons
• • Salt - as required
• • Butter (for frying) - as required

Ingredients For Frying In Oil And Then Grind To A Paste

• • Onions - 3
• • Tomatoes (cut & fried) - 4
• • Cashew nuts - 10

Method

• 1. Dice tomato and capsicum into l ½ inch cubes.
• 2. Slit green chillies into two.
• 3. Cut potatoes, babycorn, carrot and beans into 1½ inch length (finger thickness) pieces and boil till just soft.
• 4. Heat butter in a frying pan, add slit chillies, capsicum and tomatoes.
• 5. Stir fry for 2 minutes. Add paneer cubes, boiled vegetables and continue frying for another 3 minutes.
• 6. Add all the powders, salt and then ground paste.
• 7. Cook in reduced flame. If necessary add little water and cook till gravy becomes thick.
• 8. Wash dry fenugreek leaves in warm water, add to curry just before removing from fire.
• 9. Serve hot in a small frying pan along with pulkas.