Kadai vegetable

Here’s a super simple recipe for kadai paneer and vegetables that you can make in your instant pot. This recipe is perfect with your rotis and makes a great filling for a frankie / kati roll. It hardly takes any time to get the dish ready if you have the marinated veggies ready. With a little bit of planning, you can have a tasty meal ready in no time. Vegans can omit the paneer in the recipe and add some baked tofu instead. You can also substitute the yogurt in the marinade with some vegan unsweetened yogurt. I was feeling a bit lazy to bake the tofu at mid night. Yes, that is when I decided to marinate the veggies for my hubby’s lunch box the next day. I am terrible at planning my menus for the week or even the next day 🙂 It is something I am trying to work on. But no luck so far !

As I have already mentioned before I hardly use paneer or dairy at home these days.  I do not like making something with dairy when little A is at home and having to tell her that she cant eat it. So these recipes are only for the adults in our house and that too on rare occasions. You can use the veggies you have at home for this recipe. But you will have to make sure the veggies are not cut too small. You do not want to end up with a mushy sabji. ( I usually cut the veggies that cook very fast big and the ones that take longer to cook, smaller in size)

Here’s a printable recipe 🙂

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Instant pot Kadai vegetable

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

 

Spicy vegetable stir fry with kasuri methi and other fragrant spices

Course: Main Course

Cuisine: North Indian

Servings: 4

Author: cookingwithpree

Ingredients

For marination

• 11/2 cups Paneer cubed
• 1 Green capsicum diced
• 2 Big carrots chopped
• 6 to 7 baby corn sliced in big pieces
• 1 onion diced
• 1 tbsp kasuri methi
• 1 tbsp oil
• 1/4 cup Yogurt
• 1/2 tsp red chilly powder
• 1/2 tsp tandoori powder/chat masala/ garam masala
• 1 tsp coriander powder
• 1 tbsp finely chopped mint (optional)

For the sabji

• 1 Big tomato cubed ( remove the pulp before cubing)
• 1/2 onion cubed
• 1 tbsp finely chopped ginger garlic or use ginger- garlic paste
• 1/2 tsp cumin seeds
• 1 tbsp oil (olive oil)
• salt as needed

Instructions

1. Add all the ingredients given under "to marinate" in a big bowl and give it a mix, until all the veggies and paneer are coated in the masalas and yogurt. Refrigerate it over night or for couple of hours at least
   

2. Once the veggies are marinated, switch on the saute mode in your IP. Add the oil and let it become hot.
   

3. Then add the cumin seeds and let it splutter. Then add the ginger garlic and saute for a minute.
   

4. Now add the cubed onions and tomato and saute it for a minute. Make sure the bottom of the IP does not burn. If it does, deglaze it with a bit of water.
   

5. Now switch off the saute mode and add the marinated veggies, salt as need and close the IP lid. Cook in manual High pressure for 2 minutes and release pressure immediately. Serve with rotis/ parathas.