CREAMY KADAI VEGETABLES

This creamy kadai vegetable dish tastes good with rotis and pulao. Its a mild gravy cooked with milk and cream and made without onion and garlic. Yes, it does not have onion and garlic and still tastes yummy. At home, we use onions for almost all our dishes in our daily cooking so I was wondering if I can cook something tasty and satvic - without onion and garlic. Determined to try a gravy without the 2 main (family.. lol) ingredients.. I got into my kitchen. Ingredients and method follows. 

INGREDIENTS

Potato - 2 small if big 1

Capsicum - 1 (I've used green, yellow and red. So one of each) 

Peas - 1/2 Cup

Paneer - 10 cubes

Tomato - 2

Green chili - 1

Mint leaves/ Pudina- 20

Coriander - 1 tbsp chopped

Turmeric pwd - 1 tsp

Coriander pwd - 1/2 tbsp

Chili pwd - 1/2 tbsp

Garam masala - 1 tsp

Dry methi leaves - 1 tsp

Jeera/ cumin seeds- 1 tsp

Ginger paste or chopped ginger - 1 tsp

Milk - 1/2 cup

Cream - 1/2 cup

Sugar - 1 tsp

Salt

Please use your choice of vegetables to it. Also, you can do away with the cream if you don't prefer. 

METHOD

Parboil* all the vegetables in little water with salt. 

Heat 1 tsp of oil in a pan and saute the chopped tomatoes, green chilies, chopped coriander and pudina/ mint  leaves one by one. Let it cool and grind it to a paste.

Heat a kadai, add oil and crackle jeera seeds. Add the garlic and saute for a minute, add the dry methi leaves, ground paste and after 3 mins add all the masala pwds. Add the parboiled veggies and cook for 5-10 mins in low heat adding little water. Add necessary salt and 1 tsp sugar. Once the veggies are cooked and the raw smell of the masalas go add the milk and cream. Stir and mix well in low heat for a minute and switch of the heat. 

Garnish with chopped coriander leaves.

Note

*Partially cooking the vegetables and removing from water once they are soft and before they are fully cooked.