Vegetable kadai

This is a recipe that's really famous in our area and no one has to doubt about its taste. I always keep the kadai masala powder in pantry for the easy cook ups . Though not always a trending dish in my kitchen but I make it quite often. Our favourite is the paneer combo.

I don’t know if you have been noticing I am  struggling with the blog ., I have been quiet as I got sick in between, silencing myself for a while  with less explocives of  my experiences and  feelings. There was a time when I would just bubble with a lot . But  sometime , that has gone on the side which led  to complexities in life .. It isn’t that I don’t like to  write my posts, I still do a lot for the blog. . But I don't like to write a long post ..not a big fan of it .whatever said  there is no intention and  there are no thoughts when I write and nothing much happening to be  spoken on . If you feel that I am being a bit emm...dumb   then I may have to say a it dumb but I am trying to figure out. Still my hectic schedule doesn't allow to cook ....  I am not sure how I would term the feeling of lost ....but as much as I love the blog, and I want to get things going as normal a possible  I am trying to keep a little space also . A balancing act....to do everything slow and steady with patience.   .

Having seen so many of my Hardworking  bloggers  moving 10k on Instagram from their blogs recipes being posted daily I feel  due to whatever reasons, I somehow feel that is the best  thing I want to do too. By the way, the blog is now just growing with few plus recipes, it.  As of now, I am slowly inching towards hitting 1000 posts on the blog. I am in no hurry, I am taking it slow, and this year I should be able to hit that number by half . Then I may do a celebrity post, to show off my blog ...hehe...nothing like that ... inshallah have to wait and see.

Ingredients

For kadai masala:

• 1 tablespoon Coriander seeds
• 1 teaspoon Cumin seeds
• 3-4 Kashmiri dried red chilies seeds and stem removed
• 1/2 teaspoon pepper corns
• 1 teaspoon dry methi leaves
• 1 cinnamon
• 1 clove
• 3 cardamom
• 8 cashews
• Vegetables needed (total 2 cups) :
• 1 small or 1/3 cup Potatoes washed, peeled, cubed
• 1/3 cup Cauliflower (gobi) cut into florets
• 1/3 cup Carrot cut into cubes
• 1/3 cup Green peas
• 1/3 cup Capsicum (Green bell pepper) cut into ½ inch pieces
• For veg kadai gravy:
• 2 tablespoons Oil
• ½ cup Onion finely chopped
• 1 teaspoon Ginger paste or freshly grated or crushed
• 2 large or 1 cup Tomato pureed
• ½ cup Water or as needed
• Salt to taste
• ½ teaspoon Garam masala
• 1 teaspoon Kasoori methi (dried fenugreek leaves) lightly crushed between you plam
• 3-4 tablespoons Heavy whipping cream or fresh cream or malai

Method.

• Roast the kadai masala ingredients till nice aroma appears. After cooling, grind it to powder.
• Puree three tomatoes and keep aside.
• Heat 1/2 oil in kadai and roast 1/2 onions and capsicums till soft. Keep aside.
• In the same kadai add the rest of the oil and add the ginger garlic paste. Saute till aroma appears.
• Add rest of 1/4 cup onions and saute till brown .
• Add tomato puree and cook for 3 minutes.
• Add turmeric and red chilli powder and stir well.
• Add veggies and 2 cup water. And cook till done on low flame.
• After the water is half reduced and the veggies are cooked till perfect . Add the kadai masala and fresh cream .
• Simmer for one minute .
• Serve with hot roties or naan