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Kadhai Sabji

Couple of weeks back, me and Tanmaya visited a restaurant "Bengali Sweets". This was my first visit and I assumed that it would be a place with loads of sweet  from West Bengal, but to my surprise it was more than just a sweet shop, it has a very small menu of very delicious food. What we had was a veggie wrap and sabz handi and it was amazing. 
Since that day I have been planning to make this recipe and finally I prepared it for my friends on Diwali.
Kadhai sabji a traditional Punjabi dish with a nice blend of spices giving that unique flavor, even though I could not match the taste of the restaurant but it was quiet good. So here is my version.


  1. Cauliflower florets - 1 cup
  2. Peas - 1/2 cup
  3. Carrots/Beans - chopped - 1 cup total
  4. Capsicum - chopped into squares - 1/2 cup
  5. Onion - 1 medium - chopped into squared petals
  6. Onion - 1 medium - chopped finely
  7. Tomato Puree - 1/2 cup (I make them fresh - boil 2 medium tomatoes for 5 mins, cool and peel the skin, puree it in a blender)
  8. Paneer: 1/2 cup cut into cubes
  9. Ginger/Garlic Paste - 1 tbsp
  10. Heavy whipping cream: 1/2 cup
  11. Corriander seeds - 2 tbsp
  12. Cumin seeds - 2 tsp
  13. Red Chillies - 2
  14. Turmeric powder - 1/4 tsp
  15. Garam Masala Powder - 1 tsp
  16. Corriander leaves - to garnish
  17. Oil: 2 tbsp
  18. Salt: as per taste

Heat a pan, Dry roast Redchillies, Cumin and Corriander seeds until you get the nice aroma. 
Cool and powder them.
Heat 1 tsp oil in a pan. Fry the Cauliflower, capsicum, carrot and the onions petals separately until they start browning a bit. Remove from heat and set aside.
In the same pan heat rest of the oil, add 1/2 of the corriander/cumin/chilli powder and fry for a min.
Add ginger/garlic paste and saute well. Then add the chopped onions and fry until onions change color.
Add tomato puree, garam masala and salt and boil it for 3 mins.
Now add the vegetables, 1 cup water, mix well and cover until they are almost cooked. Don't fully cook them yet.
Add the heavy whipping cream and mix well, add the fried capsicum, paneer cubes and onion petals, mix and boil for a few more mins until veggies are fully done.
Transfer to a serving dish, garnish with corriander leaves and immediately cover it.
Just before serving, mix the coriander leaves  to the gravy. 

Serve hot with roti, naan or paratha. It even goes nice with rice and pulaos. You can always mix and match the vegetables you want to use. 
Till next time happy blogging


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