Ingredients: 200 grams Cauliflower (gobi) – small florets steamed,2 Carrots (Gajjar) – diced or sliced,100 grams Green beans (French Beans) – cut into 1 inch pieces,1 Onion – diced,1 Green Bell Pepper (Capsicum) – diced,3 cloves Garlic – grated,1 inch Ginger – grated,1/2 cup Homemade tomato puree – or 2 large tomatoes diced,1 teaspoon Cardamom Powder (Elaichi),1 teaspoon Turmeric powder (Haldi),1 teaspoon Coriander Powder (Dhania),1/2 teaspoon Garam masala powder,1 teaspoon Red Chilli powder,1 tablespoon Kasuri Methi (Dried Fenugreek Leaves),Sunflower Oil – for cooking,1 tablespoon Butter,Salt – to taste
Time in minutes: 50 Servings: 4 Course: Side Dish Diet: Vegetarian
Instructions: To begin making the Kadai Vegetable Sabzi, we will first steam all the vegetables (carrots, beans and cauliflower). You can use a steamer or a pressure cooker to steam your vegetables. See the video recipe of how to steam vegetables in a pressure cooker. If using a pressure cooker, you just have to add 3 tablespoons of water and not more. Next once the vegetables are steamed, keep them aside.Next in a large kadai or a wok or a heavy bottomed pan; add in a tablespoon of oil. Add in the grated ginger, garlic, onions and capsicum. Stir fry on medium high heat until the onions and capsicum have become lightly lender but are still a little crisp.Once the onions and capsicum have reached the texture that you desire; add in the tomato puree and the masalas (coriander, turmeric, cardamom, garam masala and red chilli powder)Saute all the ingredient and wait for the tomatoes to come to a quick boil. After which add in the steamed vegetables, check the salt and spice levels and give all the ingredients a stir.Finally add in the dried fenugreek leaves (kasuri methi). Cover the pan, turn the heat to low and simmer the Kadai Vegetable Sabzi for about 3 to 5 minutes.Turn off the heat and trasfter the kadai sabzi to a serving platter.