Veg Kadai Recipe

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Have a bunch of different vegetables and home and wondering what to cook? How about putting them together to make delicious veg Kadhai? This dish is made with almost any vegetables of your choice. The only ‘mandatory’ vegetable required for the dish is capsicum. You can use coloured capsicum to add a visual variation to the dish.

Kadhai is an Indian wok and the recipe gets this name as it is most commonly made in a kadhai. But you can make it in a pan too. The only down part of the recipe is the prep time as you need to prep the vegetables, spices and gravy individually. So this takes more time than a regular dish that just mixes things up. The dish also demands the use of cashew and cream if you want to give it a rich finish. If you aren’t up for the extra calories, you can substitute cream with milk powder too. You can also add coconut cream to give this dish a unique taste.

Veg Kadhai is a popular restaurant dish in India because its elaborate preparation generally stops people from making it at home easily. So this dish has been either reserved to be prepared when guests arrive or to be had when eating out. With this delicious recipe, you’ll want to try the dish for your regular cooking too.  With slight tweaks and a little prep beforehand, you can bring down the cooking time too. Use the same gravy and masala to make a kadhai paneer version which makes for the easier version of the dish.

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Veg Kadai

Kadai Vegetable Recipe is similar to other kadai based gravies with mixed vegetables in it.
Course Lunch
Cuisine Sindhi / Indian
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Author Anju Bhagnari


  • Onions 2, sliced,
  • Tomatoes 2
  • Salt to taste
  • Mushrooms 12
  • Ginger garlic paste 1 teaspoon
  • Paneer cubed 100 gm
  • Bhindis 8 washed and wiped
  • Capsicum 2
  • Cauliflower ½ medium sized
  • Thick cream 50 gm
  • Red chilli powder ½ teaspoon
  • Haldi ½ teaspoon
  • Kitchen king masala ½ teaspoon
  • Water as needed


  1. Cut the cauliflower into small florets and wash thoroughly.
  2. Cube the capsicums.
  3. Clean the mushrooms gently by washing in running water.
  4. In a large pan, bring to boil, 8 glasses of water.
  5. In another pan, take 8 glasses of ice cold water.
  6. Toss in the cauliflower, mushrooms and the whole tomatoes in the boiling water.
  7. Keep the flame high and boil for 5 minutes.
  8. With a slotted spoon, remove and quickly put the vegetables in the ice cold water.
  9. Let stand for a couple of minutes and then remove in a colander.
  10. Deskin the tomatoes and chop in to small pieces.
  11. Clean the bhindis by washing in running water and wipe dry with a kitchen towel.
  12. Chop off the top and the bottom of each bhindi.
  13. In a non stick pan, heat 2 tablespoon oil and shallow fry the cauliflower, paneer, bhindi, shimla mirch, mushrooms till light color change.
  14. Remove and keep aside.
  15. In the same pan, add 2 tablespoon oil and add in the sliced onions.
  16. Stir fry till light golden brown then add the ginger-garlic-green chilli paste.
  17. Saute for 1 minute then add the tomato pieces and cook till soft and cooked well.
  18. Put in the seasonings like salt, red chilli powder, kitchen king masala and turmeric powder.
  19. Add in the fried vegetables and stir fry till the masala coats them well.
  20. Add 3 cups water and bring to boil cook on low flame till the water evaporates.
  21. Add cream and let it cook for another few minutes.
  22. Serve with rice or phulkas.

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Veg Kadai Recipe


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