Kadhai Subzi

A lot of events took place during my month long hiatus from blogging – the most important one being shifting into a new apartment, which we are trying to make into a home. Well, we have mostly settled into our new place, but the hiatus is still on as I'm flying to Mumbai for a two week long vacation. Will be back soon with interesting posts. There are two posts today – separate for easier indexing, do leave your comments on either or both, as you like.

I came across this colourful recipe for Kadhai Subzi is in an old issue of Living in the Gulf. I liked this recipe for not only the taste of the dish but also for the fact that very little oil goes into the preparation. Here it goes:

1 cup coloured bell peppers cut into juliennes
1 cup carrots and beans
½ cup baby corn cut in half
1 cup of shelled peas
1 cup cauliflower cut into florets

Blanch each of these vegetables individually and reserve.

1 tsp each of cumin, peppercorns, coriander seeds.

Roast individually, cool and crush coarsely.

A handful of red chillies
1 large onion sliced
1 tbsp each of ginger-garlic paste
2 tbsp oil
1 tsp turmeric powder


1 tsp red chilli powder
1 tsp garam masala
Salt to taste
1 ½ large tomatoes pureed
A handful of coriander leaves

Heat oil in a pan. Throw in the red chillies. When they begin to change colour, add the sliced onion and sauté. Then add the ginger-garlic paste and sauté. Add turmeric and cook for some more time. Add the pureed tomatoes, salt and red chilli powder and sauté till the oil separates. Add all the blanched vegetables, sprinkle a little water and cook for 5 minutes. Add the crushed cumin, coriander and peppercorns, garam masala and chopped coriander leaves, mix well and serve hot with rotis/naans.

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