Kadhai Gobhi Recipe

Kadhai Gobi Recipe

Kadhai paneer(cottage cheese) or Kadhai Chicken/other meat is another one of the main course curries found in most Indian restaurants. So another one for me to veganize. Kadhai paneer or Paneer Tikka Masala was also one of the dishes served on special occasions or get-togethers at our home in India while growing up. I am from North India after all, with good consumption of Paneer dishes. I don't know why most Indian restaurants serve only north Indian inspired, meaty, and creamy curries, when there are several cuisines of each of the states, most of them unique in their own way and vegetarian. 

This is a tangy and spicy curry and goes well with vegetables as well. I usually add cauliflower, green and red bell peppers, onion slices, carrots, and other veggies to it. The pictured recipe has tempeh, cauliflower, and bell peppers. I made it when my parents were visiting in October to give them a taste of tempeh. Tempeh is a fermented soybean patty. It can be substituted with tofu or any lentil loaf. I forgot to add that I am so proud of my parents for adjusting so well to our dietary preferences and trying out the substitutes. They are the sweetest and now are trying to implement some of the things back home in India!

Ingredients:

• 200 gm cauliflower

• 6 tablespoon refined oil

• 1 medium tomato

• 1 teaspoon garam masala powder

• 1 tablespoon coriander powder

• 2 teaspoon Kashmiri red chili

• 1/2 tablespoon garlic paste

• salt as required

• 1 large potato

• 1 medium capsicum (green pepper)

• 2 tablespoon coriander leaves

• 1 teaspoon cumin seeds

• 1/2 teaspoon turmeric

• 1/2 tablespoon ginger paste

• 1/4 teaspoon asafoetida

Recipe:

Step 1 Saute cauliflower and capsicum

Heat oil in a kadhai. Add the asafoetida, turmeric, and potatoes to it. Stir them well and cook them covered for 5-10 minutes. Then, add the cauliflower florets to them. Mix well and cook covered for 10 minutes till tender. Sprinkle some salt in it. Add the capsicum, cook covered for five minutes till tender but don't overcook; leave them crunchy.

Step 2 Add spices and cook well

Add red chili powder, coriander-cumin powder, garam masala, and ginger-garlic paste to it. Mix them well and cook for two minutes while stirring occasionally. Now, add the chopped tomatoes, mix well and cook until tomatoes are tender. When the oil separates, add some chopped coriander to garnish and serve with hot roti or naan.