Veg Kadai

How to Prepare

1. Heat 6 tablespoons of oil in a large kadai over medium heat.
2. Add 2 teaspoons of cumin seeds and let them splutter for a few seconds.
3. Add the prepared onion paste and sauté until golden brown, about 5-7 minutes.
4. Add the tomato puree and cook until the mixture releases oil, about 8-10 minutes.
5. Add 3 tablespoons of kadai masala
6. 5 teaspoons of turmeric powder
7. 2 teaspoons of red chili powder, and salt to taste. Mix well and cook for 2 minutes.
8. Add the diced vegetables (bell peppers, carrots, beans, cauliflower) and paneer cubes. Mix to coat them with the masala.
9. Add 2.5 cups of water, stir, and cover the kadai. Cook on low heat for 15-20 minutes or until vegetables are tender.
10. Add 1 cup of fresh cream and 2 teaspoons of kasuri methi. Mix well and cook for another 2-3 minutes.
11. Garnish with 4 tablespoons of chopped coriander leaves and serve hot with naan or rice.