Veg Kadai Recipe

This delicious and vibrant Veg Kadai gravy is filled with rich flavors, aromatic spices and vegetables. Made in a kadai (Indian wok) this dish has a medley of onions, tomatoes, bell peppers and various assorted veggies together with spices and cream for a finger-licking restaurant style gravy! Serve this wonderful North Indian dish with roti, naan, paratha or steamed basmati rice to make for a satisfying meal.

1. Heat a small frying pan. Reduce the heat to low and add the following listed ingredients:
1 tablespoon of coriander seeds, ½ teaspooon of cumin seeds, 2 cloves, 2 green cardamoms, ½ an inch of cinnamon, 3 to 4 dry Kashmiri red chilies, 1 teaspoon of kasuri methi (dry fenugreek leaves), 7 to 9 cashews and 4 to 5 whole black peppercorns

2. On a low heat, stir often and roast until the spices become fragrant. Do not brown the spices. Set aside.
3. Allow the ingredients to cool at room temperature. Then, add them to a dry or spice grinder or mixer-grinder.
4. Grind until the ingredients form a fine powder. The cashews will release fat while grinding, so make sure you scrape the masala from the sides and continue to grind. Remove the kadai masala and set aside for later.
5. Puree 3 medium tomatoes (200 grams) in the same grinder, blender or mixer and set aside for later. You don’t need to blanch the tomatoes before pureeing.
6. Heat 1 tablespoon of oil In a kadai or pan. Then add ⅓ cup of sliced onions and ½ cup of sliced bell pepper. Feel free to use any colored bell pepper/capsicum of your choice.
7. Stir very well and saute the onions and bell peppers on a low to medium heat.
8. Sauté for 5 to 6 minutes or until the bell peppers are half cooked on a low to medium heat. Make sure the bell peppers still have some bite.
9. Remove the sautéed onions and bell peppers from the kadai and set them aside for later. Chop the potatoes and carrots in 2 inches batons or sticks and set them aside also. You can also chop the potatoes in wedges of 2 to 2.5 inches length.
10. Pour the prepared tomato puree into the kadai. If you are using ready-made tomato puree then add ⅔ cup of tomato puree instead.
11.The veggies should be cooked well and still hold their shape. Don’t let them get too soft as they will become mushy. Alternatively, you can cook the veggies in a pressure cooker for 1 or 2 whistles and add 1 to 1.25 cups of water.
12.Then add the ground kadai masala and reserve 1 teaspoon to garnish for later. Mix very well.and Mix and stir again very well.
13.Simmer for 5 to 6 minutes. If the kadai vegetable gravy looks dry or too thick, then add some water to loosen it. You can also add some paneer to the gravy.
14.Stir and mix the cream with the rest of the gravy. Switch off the heat and then taste the gravy. Add more salt if needed. and Serve Veg Kadai hot. Garnish with chopped coriander, ginger julienne. Then sprinkle with the kadai masala that was set aside.


Crispy Cheese and Mushroom Quesadillas

2 tablespoons olive oil
1 pound cremini, button, or wild mushrooms, or a combination, thickly sliced
1 clove garlic, finely chopped
1/2 bunch scallions, thinly sliced
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 1/2 cups (about 6 ounces) grated cheddar or Monterey Jack, or a combination
Small handful fresh cilantro leaves
10 (6-inch) corn tortillas

Method Cook the mushrooms:
In a large skillet over medium-high, heat the oil until it shimmers. Add the mushrooms to the pan and cook, stirring occasionally, for 5 minutes, or until they release some of their moisture.
Add the garlic and scallions to the pan and cook for 2 to 4 minutes longer, or until the garlic is aromatic and the scallions soften. Add the salt and pepper.
Assemble and cook the quesadillas:
Wipe out the skillet and place it over medium heat. (Alternatively, place a pancake griddle over the heat, or heat an electric griddle.) Once hot, place a tortilla in the pan and scatter with 2 tablespoons of cheese and 2 tablespoons of the mushrooms. Top with cilantro leaves and another 2 tablespoons of the cheese. Place a second tortilla on top and press down lightly.
Cook on one side for about 1 minute, or until the cheese begins to melt. With a large spatula, flip the quesadilla over and cook for another 30 seconds, or until the cheese melts and the tortillas are lightly toasted with a few brown spots. Repeat with remaining tortillas, cheese, and filling. Alternative Microwave Method: Assemble the quesadillas as above. Place on a plate and microwave for about 1 minute, or until the cheese melts. Cut into quarters. (Your quesadillas will be softer and less crispy.)

Cut each quesadilla into quarters as they finish cooking and serve while hot.
Alternatively, if you’d like to cook and serve all the quesadillas at once: Transfer each quesadilla as it’s done to a baking sheet in a 300°F oven to keep warm while you finish cooking the remainder. Serve the tortillas on a platter in the center of the table with salsa and some sliced jalapeños, if you like.

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