Kadai Vegetable Sabzi Recipe (Mixed Vegetable Saute with Spices)

The Kadai Vegetable Sabzi Recipe is a quick and easy sabzi to make that has the goodness of a variety of vegetables adding colour, taste and nutrition to your weeknight dinner. This recipe I have steamed the vegetables a little but before tossing them on the kadai to make the sabzi. By doing this, we preserve nutrition and also helps in the faster cooking process. Course : Side Dish Ingridients : 200 grams Cauliflower (gobi) , small florets steamed 2 Carrots (Gajjar) , diced or sliced, steamed 100 grams Green beans (French Beans) , cut into 1 inch pieces, steamed 1 Onion , diced 1 Green Bell Pepper (Capsicum) , diced 3 cloves Garlic , grated 1 inch Ginger , grated 1/2 cup Homemade tomato puree ,  or 2 large tomatoes diced 1 teaspoon Cardamom Powder (Elaichi) 1 teaspoon Turmeric powder (Haldi) 1 teaspoon Coriander Powder (Dhania) 1/2 teaspoon Garam masala powder 1 teaspoon Red Chilli powder 1 tablespoon Kasuri Methi (Dried Fenugreek Leaves) Oil , for cooking 1 tablespoon Butter (Salted) Salt , to taste Instructions To begin making the Kadai Vegetable Sabzi, we will first steam all the vegetables (carrots, beans and cauliflower). You can use a steamer or a pressure cooker to steam your vegetables. See the video recipe of how to steam vegetables in a pressure cooker. If using a pressure cooker, you just have to add 3 tablespoons of water and not more. Next once the vegetables are steamed, keep them aside.Next in a large kadai or a wok or a heavy bottomed pan; add in a tablespoon of oil. Add in the grated ginger, garlic, onions and capsicum. Stir fry on medium high heat until the onions and capsicum have become lightly lender but are still a little crisp.Once the onions and capsicum have reached the texture that you desire; add in the tomato puree and the masalas (coriander, turmeric, cardamom, garam masala and red chilli powder)Saute all the ingredient and wait for the tomatoes to come to a quick boil. After which add in the steamed vegetables, check the salt and spice levels and give all the ingredients a stir.Finally add in the dried fenugreek leaves (kasuri methi). Cover the pan, turn the heat to low and simmer the Kadai Vegetable Sabzi for about 3 to 5 minutes.Turn off the heat and trasfter the kadai sabzi to a serving platter.