Kadahi Vegetables/Mixed vegetable curry

Yesterday I was at our local farmer's market. They have the most beautiful and colorful stuff all around. I go crazy around all the fresh produce they have. The sight, the smell, just too good to resist. I began picking all different kinds of vegetables. The pretty one... the colorful... the new kind (which I had no idea what to do with) whatever I could get my hands on. Hubby was watching from a distance... waiting with our daughter... pretending he don't know the crazy lady raiding all the vegetables... ha ha. As we were driving back home... thinking in the car about the dishes I could make (yup... I always think about food :D). The more I thought, Kadahi vegetables seemed the most logical choice.
It is a colorful dish consisting of lots of seasonal vegetables and exotic Indian spices. A very famous 'dhaba' dish. It is a classic north Indian dish but can be found all over the country.
The vegetables are cooked in a kadhai or wok (hence the name kadhai vegetables) in a spicy onion-tomato based sauce with lots of ginger, garlic, cilantro leaves and flavored with kasoori methi. It has a distinct fresh spicy aroma and flavor that compares to nothing else. So I made it the same night for dinner. I realise prepping is the lengthiest part of this dish so I did what I often do, you guessed it got my hubby to work (I had to sweet-talk him into it ;)
Ingredients: 

Cauliflower ............................... 1 cup cut into bite size florets

Carrots  ................................... 1 medium peeled and  cubed

Green beans ............................. 12-15 chopped

Peas  ...................................... 1/2 cup

Potato .................................... 1 medium cubed
Fried paneer ............................. few pieces (optional)

Bell pepper Green or red .............. 2 medium cubed

Tomato ................................... 1 large diced small

Cilantro leaves .......................... 2-3 tbsp

Tomato ketchup ........................ 3 tbsp

Oil ........................................ 1 tbsp +2 tsp

Ginger garlic paste..................... 1 tsp

Onion ..................................... 1 large chopped

Cumin,mustard and carom seeds ... 1/4  tsp each

Asafoetida ............................... a pinch

Red chilli powder ....................... 1 tsp or to taste

Coriander powder ...................... 1 tbsp
Garam masala powder ................ 1/2 tsp

Kasoori methi ........................... 1 tbsp
Julienned ginger and cilantro for garnishing
 

Method:

1. Heat 2 tsp of oil on medium heat in a kadahi or pan and fry the vegetables except the bell peppers till light golden brown. Keep aside.

2. In the same pan add the remaining oil and add cumin, mustard, ajwain, asafoetida. Cook stirring until the cumin turns light brown, about 1-2 minutes. Add in the ginger and garlic, stir and cook for a minute.

3. Add the onions, salt and turmeric and cook while stirring often, till the onions get light brown color, about 5 minutes.

4. Turn down the heat to medium low and add the coriander powder and red chilli powder. Cook stirring for 2 minutes.

5. Now add the tomato, and cilantro, stir for a minute. Add the ketchup and mix. Add the bell pepper. Let it cook on medium heat, stirring often for 3-4 minutes.
6. Add in the cooked vegetables and kasoori methi (crush them between your palms and add) and cook again for 4-5 minutes. Add garam masala. Cook for 2 minutes. Take off the heat.

7. Garnish with cilantro and julienned ginger and serve hot. ENJOY!

Notes:

1. Feel free to use vegetables of your choice.

2. This dish is traditionally served with any Indian bread or rice. They make great rolls too.

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