Vegetable Kadai is a popular vegetarian dish found in almost all Indian restaurants across the world. This colourful medley of crunchy veggies in spiced gravy not only has an appetizing appearance but also a delicious taste. Veg kadai or kadai vegetable is traditionally prepared in a ‘Kadai’, a type of thick, circular, and deep cooking utensil formed from mild steel or wrought iron.
Nowadays kadai can be made of stainless steel, copper or other material and can have non-stick surface as well. They can have a traditional round bottom or even flat bottom. They are actually quite similar to Chinese woks.
Dishes specially prepared in this utensil are often named kadahi or kadai dishes. The vegetables and spices used in these dishes are cooked at high temperatures in the kadai giving such dishes a delicious smoky flavor.
The veg kadai recipe can be thought of as an extension to the more popular and well known kadai paneer recipe, but substitutes paneer (Indian soft cottage cheese) with an assortment of vegetables.
Veg kadai takes somewhat more time than preparing kadai paneer as the veggies need to be cooked. However, veg kadai sabzi is more healthy as it includes many vegetables.
A wide variety of vegetables like capsicum, cauliflower, broccoli, carrots, peas, beans, potatoes etc. can go into this recipe. Additionally you can add paneer to make it even more rich and palatable.
Kadai vegetable subzi generally has a thick, semi dry curry made of onions & tomatoes along with the mixed vegetables and spices. But the consistency of the gravy can be varied according to personal preferences.
The colourful veg kadai dish looks and tastes great when garnished with kasuri methi (dry fenugreek leaves) and fresh coriander leaves.