Vibrant Kadai Vegetables Recipe


Punjabi food is healthy and full of rural flavor. The tradition of cooking in group of people ovens or tan doors prevails in rural pockets even these days. The cooking is characterized by a abundance of dairy products in the form of malai, paneer and dahi. The dals are a specialty of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most sole thing about food preparation in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a fit way of cooking since smallest amount fat is required and the food usually gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In end one can securely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged. So here is the recipe:


  • Freench Beans cut into ¼ inch pieces 10-12
  • Carrots cut into ¼ inch cubes 2
  • Cauliflower separated into florets 1/4 medium
  • Green peas 1/4 cup
  • Green capsicums cut into ¼ inch cubes 2 medium
  • Coriander seeds 1 tablespoon
  • Cumin seeds 1 teaspoon
  • Dried red chillies 4-5
  • Garlic 12-15 cloves
  • Green chillies 3-4
  • Ginger 2 one-inch pieces
  • Oil 4 tablespoons
  • Onions sliced 2 medium
  • Turmeric powder 1/2 teaspoon
  • Coriander powder 1 tablespoon
  • Red chilli powder 1 teaspoon
  • Tomatoes roughly chopped 3 large
  • Salt to taste
  • Garam masala powder 1 teaspoon
  • Fresh coriander leaves chopped 3 tablespoons


  1. Grind coriander and cumin seeds and three red chillies coarsely. Grind garlic, green chillies and half the ginger to a paste. Cut the rest of the ginger into thin strips.
  2. Heat oil in a pan. Add the coarsely ground spice masala. Add the onions and sauté till golden brown. Add ginger-garlic-green chilli paste and sauté for one minute.
  3. Add the vegetables except green capsicums and stir. Cook covered on low heat till carrots are almost done. Sprinkle a little water if necessary.
  4. Add turmeric powder, coriander powder and red chilli powder. Stir continuously.
  5. Add tomatoes, salt and half a cup of water and cook till the vegetables are cooked and the water has dried up. Add capsicums and salt cook for four to five minutes on low heat.
  6. Sprinkle garam masala powder. Serve hot, garnished with ginger strips and coriander leaves.