A Veg Kadai recipe that tastes better than that at a restaurant and, certainly, more healthier. With a mix of vibrant vegetables and a lip-smacking gravy base, this dish pairs delightfully with rotis/chapatis/rice/breads. The best part about home-cooking is the opportunity it provides us to make our dietary choices more nourishing and better suited to our own taste buds. Try this recipe for yourself!

Thank you for watching :) I hope you all stay safe, well and blessed as you make the best use of this day. Dev Borem Korum!

More Veg recipes: [ Ссылка ]

Ingredients:
150 grams Paneer (Cottage Cheese), chopped into approx. 1 cm cubes

For the Gravy base (this has to be cooked, cooled and ground to a paste):
2 large Onions, roughly chopped
4 Garlic cloves, sliced
1" piece of Ginger, chopped
2 Green chilies
8-10 Cashew Nuts, halved
2 Tomatoes, chopped
Oil for frying
Salt to taste

For the vegetables:
1/2 Cup Carrot, cut into 1 cm cubes
1/2 Cup Green Peas
1/2 Cup Cauliflower florets
1/2 Cup French Beans
1 medium-sized Capsicum, chopped
1 Onion, diced
Oil for frying
Salt to taste

For the Kadai Masala:
Oil, about 2-3 Tablespoon
1/2 teaspoon Cumin Seeds
1 dried Kashmiri Chili
1 teaspoon Kashmiri chili powder
1/2 teaspoon Red Chili powder (spicier)
1 teaspoon Coriander powder
1/4 teaspoon Turmeric powder
Following to be added at the end:
1/2 teaspoon Garam Masala Powder
1/2 teaspoon Sugar
1 Tablespoon Kasuri Methi (dried Fenugreek leaves)

If Goa interests you, then you need to read this book called 'Susegad: The Goan Art of Contentment'. There is a reason why this state feels welcoming and wonderful, and Clyde D'Souza, a brilliant author, has written this excellent work demystifying the secret of 'Susegad' by which Goans live their lives. You can find your copy here: [ Ссылка ]

Music Credits:
Tuzo Mog by Lorna Cordeiro (Cover by Tabitha Dias)

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