Restaurant Style Veg Kadai Recipe

Ingredients

• 2-3 large florets (deep-fried) Cauliflower
• 10-12 (long cut, deep-fried) Beans
• 1 small (long cut, deep-fried) Carrot
• 1 large (long cut, deep-fried) Potato
• 100g (long cut, deep-fried) Paneer
• 1/2 bowl (half-boiled) Green Peas
• 1 small (chopped, deep-fried) Capsicum
• 1 (chopped, deep-fried) Onion Pieces
• 2 onions (ground) Onion Paste
• 2 tomatoes (pureed, with 4-5 cashews) Tomato Puree
• 3 tsp Ginger Garlic Paste
• 3-4 tsp (adjust to taste) Chilli Powder
• 1/2 tsp Turmeric Powder
• 2 tbsp Fresh Cream (Malai)
• 1 1/2 tsp Garam Masala
• 1 tsp (crushed) Kasuri Methi
• 2-3 small (slit) Green Chillies
• to taste Salt
• 1/2 tsp (optional) Sugar
• as needed Oil
• as needed Water
• 2 tsp Coriander Seeds
• 1 tsp Fennel Seeds (Bedeshep)
• 1 1/2 tsp Cumin Seeds (Jeera)
• 10-12 whole Black Peppercorns
• 2 small pieces Cinnamon Sticks
• 5 Cloves
• 2 Cardamom