Kadai Subji

One of North Indian style simple basic gravy is Onion Tomato gravy. Most versatile common gravy which is also called as Yellow gravy. Kadai Subji, Kadai Paneer, Kadai Mushroom are made using this base gravy. As name describes kadai veggies are prepared using an exotic kadai masala. This masala is base for any kadai type gravies both veg and non-veg. Kadai dishes goes well with Naan, Roti, Chapathi and even with jeera rice and coconut pulao. It is little spicy gravy but yummy when it is served hot with rotis.

Ingredients:

Onion - 3 nos (finely chopped)

Tomato - 1 (ripen, large, finely chopped)

Cinnamon stick - 2 nos

Cardamom - 3 nos

Oil - 2 tablespoon

Ginger garlic paste - 2 teaspoon

Turmeric powder - 1/2 teaspoon

Chili powder - 1 teaspoon scooped

Coriander powder - 2 teaspoon

Salt to taste

Water - 1 cup

Kasturi methi - 1 tablespoon

Veggies (beans, carrot, broccoli /cauliflower, peas) - 1 cup

Ingredients for Kadai Masala:

Cardamom - 2 nos

Cinnamon stick - 2 nos

Cloves - 4 no

Coriander seeds - 1 table spoon

Jeera - 1 1/2 teaspoon

Black pepper - 1 teaspoon

Dry Red chilly - 3 nos

Method to make Kadai Masala powder:

1. Dry roast all the ingredients mentioned in kadai masala and allow them to cool off. Grind it as a coarse powder in blender. Make sure blender is dry ( You can store this masala in refrigerator for a month).

Method to make Yellow Gravy:

1. In a kadai heat oil , add cardamom, cinnamon stick and saute it for few mins. Then add finely chopped onion and saute it until it turns golden brown colour.

2. Simultaneously in another pan boil water and add chopped veggies to it. Add little salt to it. Make sure veggies boil to 85%. Since we are going to saute it with gravy, it is enough to cook veggies 75-85%.

3. To the finely saute onion, add fresh ginger-garlic paste. Stir well to make sure it doesn't get burnt.

4. To the above mixture, add tomatoes and saute for few mins. Now add turmeric powder, coriander powder, chili powder, salt to this gravy. Mix well and allow them to cook by adding little water. Remember salt was added to veggies while boiling. Meanwhile strain water from boiled veggies and keep aside.

5. To onion tomato gravy, add dry kasturi methi and cook until oil separates from gravy. This is the right indication that gravy is completely done and switch-off flame.

This is the base gravy for any kadai gravies.

Method to make Kadai Masala:

1. Add yellow gravy to pan and mix well by adding little water. To this mixture add boiled vegetables and toss well for few mins. Finally add kadai masala powder to this and toss well.

2. While serving add cube of butter to kadai masala and serve it with hot roti/ chapathi.

Ever versatile Kadai Subji is ready to serve.

Tips:

1. To make more exotic al-carte style kadai subji we can use mushroom, zucchini , baby-corn to the veggies. 

2. If kadai masala is more spicy, then add a table spoon of thick curd finally and toss it before serving it.