Go Back
Sabzi Kadai

Sabzi Kadai

Wok-Seared Garden Vegetables with Tomatoes and Toasted Spices
No ratings yet
Cuisine: Punjabi
Texture: Saucy/ Gravy
Print Recipe Pin Recipe
Halal, Kosher Pareve, Omnivorous, Pescetarian, Vegan, Vegetarian
High Fiber, Low Sugar
Ayurvedic Dosha: Kapha, Vata
Ingredients Equipment Method

Ingredients
 

Your Fresh Ingredients (Produce)

  • Mixed Vegetables (Cauliflower florets, carrots, bell peppers, and peas. Pro-tip: This is highly customizable!) 3 Cups
  • Onion (Medium, approx. 0.4 lb.) 1 Piece
  • Fresh Ginger Root (approx. 2 inches long) 1 Piece
  • Garlic Cloves (Medium) 2 Piece
  • Tomatoes (Medium, approx. 0.6 lb.) 2 Piece

From Your Pantry (Basic Ingredients)

  • Cooking Oil (Sunflower, Olive, Safflower, or your choice) 2 Tbsp
  • Salt 1 tsp

Equipment

  • 1 Wok (Sauté Pan can also be used)
  • 1 Lid (for wok/ pan)

Instructions 

Start Cooking

Preparation

  1. The Veggies: Chop your mixed vegetables into bite-sized, uniform pieces so they cook evenly.
    3 Cups Mixed Vegetables
  2. Peel and finely dice the onion.
    1 Piece Onion
  3. Peel and finely chop (or grate) the fresh ginger root.
    1 Piece Fresh Ginger Root
  4. Peel and finely mince (or crush) the garlic cloves.
    2 Piece Garlic Cloves
  5. Finely chop the tomatoes.
    2 Piece Tomatoes

Cooking: Building the Layers of Flavor

  1. Layer 1: The Oil
    Heat 1 Tablespoon of oil in a wok (Kadai) or large sauté pan over medium-high heat.
    The Sizzle Test: Drop a tiny bit of ginger in; if it sizzles immediately, the pan is ready.
  2. Layer 2: The Gold Standard
    When the oil is hot, turn the heat to medium and add the entire contents of the Gold Pack. Stir for 10–15 seconds. You will immediately smell the roasted, earthy aroma of North Indian whole spices.
  3. Layer 3: The Aromatic Foundation
    Add your diced onion, ginger, and garlic. Sauté on medium heat, stirring often. You want the onions to become translucent and the ginger and garlic to lose their raw edge, turning sweet and nutty.
  4. Layer 4: The Spice Infusion
    Add the entire contents of the Black Pack, 1 teaspoon of salt, and optional red chili. Roast on medium heat for 1minute, stirring gently to let the spices "bloom" and integrate with the aromatics.
  5. Layer 5: The Sauce
    Add the chopped tomatoes and ½ cup of water. Give it a gentle stir to lift all that flavor off the bottom of the pan. Cover with a lid and let it simmer on medium heat until the tomatoes break down into a thick, vibrant, jammy sauce.
  6. Layer 6: The Veggies
    Fold in your prepped mixed vegetables, making sure every piece is coated in that gorgeous spiced tomato base. Cover with the lid and cook, stirring occasionally, until the veggies are tender but still have a satisfying bite. Taste, and add the remaining ¼ teaspoon of salt if needed.

Tried this recipe?

Let us know how it was!