Veg Kadai
Veg Kadai
Crisp bell peppers, onions, and garden-fresh vegetables are stir-fried in a spice-infused ghee and tossed in a slow-roasted tomato reduction. The warmth of hand-pounded coriander and a subtle smokiness from dried fenugreek leaves create a beautifully textured, aromatic dish. Bold, hearty, and packed with layers of flavor, every bite is a celebration of Indian spice mastery.
Recommended water:- 170
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Recommended
Let the smoky bell peppers and slow-roasted tomatoes shine by serving it with butter naan, or pair it with cumin-infused basmati rice for a lighter contrast.
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Health Benefits
Bell peppers in this dish are a powerhouse of vitamin C, enhancing collagen production, immune strength, and skin repair. The freshly ground spices have antimicrobial properties, aiding digestion and detoxification. Ghee enhances the absorption of fat-soluble nutrients and lubricates joints, making this dish not only flavorful but also a natural immune booster.
This Veg Kadhai had that dhaba-style punch with roasted masalas. Perfect with parathas.
The capsicum and onions had a crunch, even after reheating — that alone wins it for me. Really bold spices too!