Vegetable kadai – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
A classic Indian dish that brings together a variety of vegetables tossed in a rich, aromatic sauce with a perfect blend of spices. Originating from Northern India, this dish is traditionally cooked in a ‘kadai’ – a thick, circular, deep cooking pot used in Indian cuisine. Known for its robust flavors and vibrant colors, it’s a staple in many Indian households and perfect for family gatherings.
Ingredients
- Oil – 2 tbsp
- Cumin seeds – 1 tsp
- Onion – 1 medium, thinly sliced
- Ginger-garlic paste – 1 tbsp
- Tomatoes – 2 medium, finely chopped
- Capsicum (bell pepper) – 1 medium, chopped
- Carrot – 1 medium, chopped
- Green beans – 100 g, chopped
- Green peas – 100 g
- Kadai masala – 2 tbsp
- Salt – to taste
- Fresh coriander leaves – for garnish
Instructions
- Heat oil in a kadai over medium heat.
- Add cumin seeds and let them crackle.
- Add sliced onions and sauté until golden brown.
- Add the ginger-garlic paste and sauté for another minute.
- Add chopped tomatoes and cook until they turn soft and oil separates.
- Add chopped capsicum, carrot, green beans, and peas; stir well.
- Add kadai masala and salt; mix to coat the vegetables with the spices.
- Cover and cook on low heat until the vegetables are cooked through.
- Garnish with fresh coriander leaves and serve hot.
Substitutions
- Capsicum (bell pepper) -> Zucchini
- Carrot -> Sweet potato
- Green beans -> Broccoli
Enhancements in the Next Evolution
- Add a splash of cream or coconut milk for a richer texture.
- Include paneer cubes for a protein boost.
- Roast the vegetables before adding for a smokier flavor.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.

India