Step 1

Heat a small frying pan. Keep heat to a low and add the following spices - coriander seeds, cumin seeds, cloves, green cardamoms, cinnamon, dry kashmiri red chilies, kasuri methi, cashews and black peppercorns.

Step 2

Stir often and roast on a low heat until the spices become fragrant. No need to brown the spices. Set aside.

Step 3

When the ingredients cool at room temperature, add all of the roasted ingredients in a mixer-grinder or spice grinder.

Step 4

Grind to a fine powder. Remove the kadai masala in a bowl and keep aside.

Step 5

Blend tomatoes and make a smooth puree in the same mixer-grinder if its big enough or in another blender or mixer. No need to blanch tomatoes before pureeing. Set aside.

Step 6

In a pan heat 1 tablespoon oil and add the sliced onions and sliced bell pepper. Use any colored bell pepper.

Step 7

Stir very well and saute the onions and bell pepper on a low to medium heat.

Step 8

Saute till the bell peppers are half cooked. Some crunch is desirable.

Step 9

Remove the sauteed onions and bell peppers aside. Chop the potatoes and carrots in 2 inches batons and keep them aside too.

Step 10

In the same pan, then heat 2 tablespoons oil. Add ginger-garlic paste. Stir and sauté for some seconds on low until the raw aroma of ginger-garlic goes away.

Step 11

Next add finely chopped onions.

Step 12

Stir and saute the onions on medium-low to medium heat until they become light golden.

Step 13

Add the prepared tomato puree. If using ready tomato puree, then add ⅔ cup tomato puree.

Step 14

Add turmeric powder and red chili powder or cayenne pepper. Stir to combine.

Step 15

Sauté the masala stirring often on low to medium-low heat till the tomato puree cooks, the masala thickens and you see oil releasing from the sides.

Step 16

Then add the potato, carrot batons together with the green peas.

Step 17

Stir and saute for a minute.

Step 18

Add 1.5 to 2 cups water or as needed. Season with salt according to taste. Stir well.

Step 19

Cover the pan. On a medium heat simmer and cook the veggies. Check from time to time and if required, add more water.

Step 20

The veggies need to be cooked well yet still retain shape. They should not become too soft.

Step 21

Then add the ground kadai masala reserving 1 teaspoon of it for garnish. Stir very well.

Step 22

Add the sautéed bell peppers and onions. Mix and stir again.

Step 23

Simmer for 5 to 6 minutes on low to medium-low heat. If the kadai vegetable gravy looks dry, then add some water.

Step 24

Then add 3 tablespoons of light cream or low-fat cream or 1.5 tablespoons of heavy or whipping cream.

Step 25

Stir and mix the cream with the rest of the gravy. Switch off the heat.

Step 26

Lastly add chopped coriander leaves. Stir again very well.

Step 27

Serve veg kadai gravy hot garnished with some chopped coriander, ginger julienne and sprinkled with the reserved kadai masala.

Step 28

Accompaniments for veg kadai are tandoori roti, naan, chapati, paratha, bread. Also goes well with steamed rice, jeera rice or saffron rice.