Kadai Vegetable Gravy – Restaurant Sytle Kadai Vegetable

Kadai Vegetable Gravy - Restaurant Sytle Kadai Vegetable

When I am thinking of what to make for lunch on dinner, especially on weekends, my mind always wanders towards food that are restaurant style. I love eating out right from when I was a young kid and that has not changed a bit. Being a vegetarian has never been a problem for us and we always find something to eat in every place. Restaurant style subzis are my weakness and I just love the texture of them. If I can make the same at home with less oil and get the same flavor, then it is a winner recipe. This Kadai vegetable gravy was exactly that this is by far one of my favorite. We never order Kadai vegetable in restaurant as we mostly get the dry variety. I like my subzi with gravy and this one worked great that way.

I always prefer mixed vegetable subzis as I can add many vegetables to the recipe and that way can include a variety of vegetables in my kid’s meal. My personal favorite though is Paneer Butter Masala and that would definitely be one of the dishes that I would order when I ate out back in India. My boys like Malai koftas and hence that has become one of our regular. It really excites the boys when I can make their favorites at home and they looks forward it.

Kadai Vegetable Gravy - Restaurant Sytle Kadai Vegetable

These days I have also started to make many of these dishes without onion and garlic. One such is this version of Paneer Butter Masala without onion and garlic that everyone loves in my house. If you are looking to make a Thaali without ‘No Onion and garlic’, check out my Mini Thali from Uttar Pradesh. I have each and everyone of my favorite dishes that I grew up eating. Also check the complete list of ‘No Onion and Garlic’ recipes here.

This dish is a little time consuming but worth every minute. The freshly ground masala makes a big difference in the recipe and I would highly recommend making it from scratch. I served this on a Saturday afternoon with some Avocado Paratha. I served the dish in my new kadai that my chitti and mami (aunt’s) bought for me when I went to India in November.

Kadai Vegetable Gravy - Restaurant Sytle Kadai Vegetable


Kadai Vegetable Gravy - Restaurant Sytle Kadai Vegetable

Preparation time – 20 minutes
Cooking time – 45 minutes
Difficulty level – Intermediate
Recipe adapted from – Veg Recipes of India

Kadai Vegetable Gravy - Restaurant Sytle Kadai Vegetable

Ingredients – Serves 4 to 6

For the Kadai Vegetable Gravy – 

  • Onion – 3/4 cup (cubed) + 1/2 cup (finely chopped)
  • Bell pepper – 1 (thinly sliced)
  • Tomato puree – from 4 tomatoes
  • Carrot – 2 medium (thinly sliced)
  • Potato – 2 (thinly sliced)
  • Green peas – 1/2 cup
  • Ginger garlic paste – 1 1/2 tsp
  • Turmeric powder – 1/2 tsp
  • Red chili powder – 1 tsp
  • Whipping cream – 2 to 3 tbsp
  • Salt – as needed
  • Oil – 3 to 4 tbsp (divided)

For the Kadai Vegetable Masala Powder – 

  • Coriander seeds / Dhania – 1 tbsp
  • Cumin seeds / Jeera – 1 tsp
  • Peppercorn – 6 to 8
  • Cinnamon – 1 inch piece
  • Cloves – 8
  • Cardamom – 3
  • Red chilies – 6
  • Cashew nut – 10
  • Dried fenugreek leaves / Kasuri methi – 1 tsp

Kadai Vegetable Gravy - Restaurant Sytle Kadai Vegetable

Procedure – 

To make the Masala powder – 

  • Dry roast all the ingredients mentioned under masala powder until they are aromatic. Make sure you fry them on low to medium heat. Keep stirring when roasting the spices.
  • Remove the roasted ingredients in a bowl and let them cool down to room temperature. Grind them into a fine powder and keep it aside.

Kadai Vegetable Gravy - Restaurant Sytle Kadai Vegetable

To make the Kadai Vegetable Gravy – 

  • Clean and slice the potatoes and carrots and place them in a microwave safe bowl. Add the green peas to the bowl and sprinkle some water. Cook them until they are halfway done in the microwave. Mine takes about 6 minutes to cook the vegetables half way through. The time can vary depending on the microwave. Make sure that the vegetables are not mushy as they will cook further in the gravy. This step helps in making the cooking process faster.
  • Cube the onions and slice the bell pepper. In the pan or kadai that we are going to make the subzi, add 1 tbsp of oil and saute them until they half cooked. Make sure the bell pepper still has some crunch to it. Remove this on a plate and keep it aside. We will add this at the end to the subzi.

Kadai Vegetable Gravy - Restaurant Sytle Kadai Vegetable

  • Puree the tomatoes and keep them aside.
  • In the same pan, heat the remaining oil. Add the finely chopped onions and saute until translucent. Now add the ginger garlic paste and fry for a minute more.
  • Add the tomato puree and mix well.
  • Next add the turmeric powder and the chili powder and mix well. Cook the masala on medium heat until the oil separated from the sides of the pan. This will take a good 10 minutes. Don’t rush this step.

Kadai Vegetable Gravy - Restaurant Sytle Kadai Vegetable

  • Now add the semi cooked vegetables to the pan and mix.
  • Add about 2 cups of water and salt and mix well. Let the subzi cook in medium heat for about 5 minutes and then simmer further for 5 minutes. Make sure that the vegetables are cooked well by now.
  • Add the kadai masala along with the bell pepper and onions that we had kept aside and mix well. Let it simmer further for 5 minutes. Adjust the consistency of the gravy at this stage. Add water if the subzi appears too dry.
  • Just before switching off the flame, add the cream to the subzi and mix. Turn off the flame.

Kadai Vegetable Gravy - Restaurant Sytle Kadai Vegetable

  • Serve hot with paratha, naan or rice.

Kadai Vegetable Gravy - Restaurant Sytle Kadai Vegetable


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36 thoughts on “Kadai Vegetable Gravy – Restaurant Sytle Kadai Vegetable

  1. the pics are tempting me to pick that chapati and polish off that bowl..it looks fantastic. I am getting the aroma of the spices right here,absolutely delicious Sandhya.

  2. This might be a time consuming dish. . .but it looks like it is worth every second. . .but when you think about it. . .time consuming dishes usually are, aren’t they. Anyhow, it looks so tasty. And I’m with you, it’s better to recreate restaurant food at home so that you can make it healthier.

  3. Your mashaly powder blend sounds wonderful. I don’t know where I’m gonna get fenugreek leaves thou… Quick question, would it make much different if I omit fenugreek leaves? These gravy looks amazing. It’s definitely worth time invested in making it. Sharing and pinning to try this!

    1. Thanks Natalie! You could absolutely skip the dried fenugreek leaves from the recipe. Also for future, you get the dried fenugreek leaves in any Indian grocery store. It is called Kasoori methi and a little goes a long way. The shelf life is literally forever if you keep it well covered and it is not too expensive.

  4. Loving the sound of all those aromatic spices. This is packed full of flavour…and a wonderful way to eat veggies. I love making curries, and seriously some of the best ones are “meat free”. My mouth is watering just looking at these pictures.

  5. Wow – every single ingredient in that bowl is one of my favourite! I would love to have a huge bowl of this right now for my lunch. Even though the dish looks amazing, it is that spice blend that you made that is calling my name. I can just imagine how intense those flavours would be – yum. I’ll save this recipe for later. Thank you!

  6. I’ve never had Kadai gravy but this definitely sounds like something I would love to try. I wouldn’t mind that it took a while to prepare for something that tastes this good I’m sure. I just recently started using Masala so I’m glad you shared the recipe for that also 🙂

  7. I’ve never had this dish before, but this year I made a resolution that I would try different cuisines and make international dishes. The spices sound wonderful my tastebuds are anxious to try the flavors in your vegetable dish. I’m glad you showed us how to make Masala. Homemade tastes so much better than store bought.

  8. I am always amazed at the variety of spices in Indian recipes. And the beautiful colors of the dishes attract me! I need to start making some recipes like this to mix up the “ordinary” at our house. I thought when the kids were grown and moved out, I could start eating more interesting dishes. Yet twice a week my husband asks for macaroni and cheese! Who knew he was the biggest kid?
    This looks like something I might be able to tempt him with …

  9. I’ve never had this dish before but that has to change! It looks delicious. We’re looking to incorporate more veggie dishes into our menu rotation this year and this is a scrumptious option. Those spices you used. Yum!

  10. kadai vegetable gravy is really good Sandhya I likethat you used mixed veggies instead of paneer and vegetables. I make with capsicum though. your version is perfect to go with chapthi.

  11. The Kadai Vegetable gravy looks so tempting. I remember my mom cooking this for us as this one hid the vegetables so nicely 🙂 This is like a perfect meal on a rainy day with a bowl of hot steamed rice.

  12. I am very new to this style of cooking and love finding new spice mixes. I never knew that toasting the spices first makes such a difference. This kadai looks amazing and I would love a bowl right now. Dipping bread into a vegetable style gravy seems like the only way to eat vegetables now!!

  13. I love Indian recipes, For some weird reason we used to cook alot of Indian food when I was younger so now It’s like homefood to me 🙂 I can’t wait to try this one.

  14. I am the same way, love making restaurant style recipes for two reasons; One. I know I love it. Two. I can make it healthier and save money too! I think that’s smart 🙂 You veggies look tasty and the step-by-step pictures are very helpful too.

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