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How to cook Vegetable Kadai


This beautifully fragrant vegetable dish originated from the northern frontier and is typically made in Kadai, although you’ll increasingly find it available in Indian restaurants here in the UK too. Indulge yourself in the Kadai experience with our own authentic recipe.

How to cook

  • 1. Make a paste by combining the Suhana Vegetable Kadai Mix with 100ml of water.
  • 2. Heat the oil in a frying pan; add the tomatoes and cook for 4-5 minutes (or until the oil oozes out). Add the paste and cook for another 1-2 minutes.
  • 3. Add the remaining water and cook for 3-4 minutes until the gravy starts thickening. Set aside.
  • 4. Heat the butter in another pan. Add the onion and sauté for a minute then add the green pepper, French beans, cauliflower, and paneer. Cook for another 1-2 minutes.
  • 5. Add the gravy to the vegetables and mix well. Cook for 1-2 minutes, stirring continuously, until the gravy thickens.
  • 6. Garnish with a dollop of cream (or butter, if you prefer). Serve piping hot with rice or Indian breads such as parathas or garlic naans.

Your Shopping list

  • 1. Suhana Vegetable Kadai Mix (50g)
  • 2. 150g of paneer cut into 1" cubes
  • 3. 80g of onion cut into cubes
  • 4. 150g of freshly chopped tomatoes
  • 5. 50g of green pepper cut into cubes
  • 6. 50g of chopped and blanched French beans
  • 7. 50g of blanched cauliflower florets
  • 8. 2 tbsp of oil
  • 9. 2 tbsp of salted butter
  • 10. 300ml of water
  • 11. 1 tbsp of fresh cream (for garnishing)

2 mins prep

25 mins cooking



Serves 4

Serves 4

Cooking times are a guide only, depending on the type of cooking hob and oven used
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