Chop Onion, Capsicum,Carrot, Beans and Potato lengthwise and keep it aside
Grind tomatoes and garlic together to a paste without adding water
Dry roast all the ingredients mentioned under “To Roast & Grind” section. In a mixie grind them to a coarse powder
Heat 1 tbsp oil in a kadai and add the chopped veggies. Saute in high flame for 2-3 minutes
Add a pinch of salt, turmeric and mix it well. Turn the heat to medium low and let the veggies get cooked. Dont add water. Not even sprinkle water. We need crunchy veggies
While the veggies are cooking, heat the remainin oil in another kadai or any deep bottomed pan (i used my pressure pan)
Add the tomato garlic paste, 1/2 tsp salt, turmeric powder and let the mixture boil for 3-4 minutes approximately. The water will start to evaporate
At this stage add white bread pieces (or cashew paste), red chilli powder, MDH Kitchen King masala powder and the veggies
Add Paneer, freshly ground spices, tomato sauce and give it a gentle mix
Ensure the masala paste is coated on paneer and veggies
If you are adding frozen green peas or sweetcorn you can add it now
Garnish with kasuri methi leaves and coriander leaves
Recipe Notes
Kadai Vegetable | Kadai Vegetable dry curry | Quick Side dish for Roti was last modified: February 17th, 2019 by