Vegetables Kadhi Recipe | Veg Kadhi Recipe

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Kadhi is made in many ways. Its taste is very good. Everyone likes it. Today I am going to tell you about a different type of Kadhi, you will like this very much. Do try it, it is very easy to make.

Ingredients:
  • 1 medium-sized potato, peeled and finely chopped
  • Some Cauliflower Chopped
  • Some Fresh Green Peas Chopped
  • Some French Beans Chopped
  • 1 medium-sized carrot, peeled and chopped
  • 1 tbsp Oil or ghee
  • 1/2 tsp Fenugreek seeds
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 10-12 Curry leaves
  • 1,1/2 tbsp (Green chillies, Garlic, Ginger) Paste
  • A Pinch of Hing powder (Asafetida)
  • 250 grams of slightly sour yogurt
  • 2 tbsp Besan flour (Gram Flour)
  • Water
  • 1 tsp Cumin-coriander powder
  • 1/4 tsp Turmeric powder
  • 1/2 tsp Kashmiri chilli powder
  • Salt to taste
  • Coriander for garnish

Also Read – Special Paratha For Kids | Paratha Recipe

Instructions:
  1. Heat oil in a pan. Add methi seeds, mustard, and cumin seeds.
  2. Add curry leaves and (green chillies, garlic, ginger) paste. Saute well.
  3. Add hing powder and all the chopped vegetables.
  4. Add salt and saute for a minute. Then, add a little water and let it cook on low heat.
  5. In a separate bowl, mix besan flour with yogurt without forming lumps. Add water and mix well.
  6. Add cumin-coriander powder, turmeric powder, kashmiri chilli powder, and salt. Mix well and set aside.
  7. Ensure the vegetables are about 60% cooked.
  8. Add the yogurt mixture to the cooked vegetables.
  9. Add more water as needed and stir continuously until it boils.
  10. Once it boils, reduce the heat and let it simmer for 15-20 minutes.
  11. Garnish with coriander.
  12. Optional Tadka – Heat ghee, add dried red chillies, curry leaves, and garlic. Pour over the kadhi.

Vegetables Kadhi Recipe | Veg Kadhi Recipe

Shubham Nimbalkar
Kadhi made using different vegetables, it is very easy to make. The taste is fantastic, definitely try it.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Indian
Servings 5

Ingredients
  

  • 1 medium-sized potato peeled and finely chopped
  • Some Cauliflower Chopped
  • Some Fresh Green Peas Chopped
  • Some French Beans Chopped
  • 1 medium-sized carrot peeled and chopped
  • 1 tbsp Oil or ghee
  • 1/2 tsp Fenugreek seeds
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 10-12 Curry leaves
  • 1,1/2 tbsp Green chillies, Garlic,Ginger Paste
  • A Pinch Hing powder Asafetida
  • 250 grams of slightly sour yogurt
  • 2 tbsp Besan flour Gram Flour
  • Water
  • 1 tsp Cumin-coriander powder
  • 1/4 tsp Turmeric powder
  • 1/2 tsp Kashmiri chilli powder
  • Salt to taste
  • Coriander for garnish

Instructions
 

  • Heat oil in a pan. Add methi seeds, mustard, and cumin seeds.
  • Add curry leaves and (green chillies, garlic, ginger) paste. Saute well.
  • Add hing powder and all the chopped vegetables.
  • Add salt and saute for a minute. Then, add a little water and let it cook on low heat.
  • In a separate bowl, mix besan flour with yogurt without forming lumps. Add water and mix well.
  • Add cumin-coriander powder, turmeric powder, kashmiri chilli powder, and salt. Mix well and set aside.
  • Ensure the vegetables are about 60% cooked.
  • Add the yogurt mixture to the cooked vegetables.
  • Add more water as needed and stir continuously until it boils.
  • Once it boils, reduce the heat and let it simmer for 15-20 minutes.
  • Garnish with coriander.

Optional Tadka:

  • Heat ghee, add dried red chillies, curry leaves, and garlic. Pour over the kadhi.

Video

Keyword indian cuisine

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