Kadhai Vegetables

85.00

1) Online purchase available only for household customers.
2) Distributors and Retailers can contact 9247247228 for their requirement.
3) Minimum 24 boxes purchase of products and quantity of the customer’s choice or in multiples of 24 boxes.
4) Only product cost will be charged (MRP)
5) Goods will be sent by courier service at company’s cost.
6) Goods will be shipped on the day of confirmed receipt of payment.
7) There is No Cash on Delivery option.
8) Online orders can be placed only for destinations within India.
9) Returns: Goods once purchased will not be returned or exchanged.
10) The shipped goods may reach the destination within 2 to 4 working days

Description

Kadhai Vegetables

VERY IMPORTANT: No need to add Salt, Red chilli, Ginger, Garlic or anything else apart from the ingredients given below.  Increase all quantities proportionally for serving more than 5 persons. Follow instructions given below as it is for best results.

Ingredients Required for 5 persons

Potatoes 300 Gms / 10.56 Oz
Cauliflower 250 Gms / 8.8 Oz
Green Beans 200 Gms / 7.04 Oz
Carrot / Okra 200 Gms / 7.04 Oz
Green Peas 50 Gms / 1.76 Oz
Green Chilies Whole 3
Cooking Oil Enough for Deep Frying
Curry Leaves 6 Twigs (Kadi) / 60 Leaves
Cilantro / Kothmir / Hara Dhanya 2 Small Bunches
Mustard Seeds 5gms / One Teaspoon
Ustad Banne Nawab’s Kadhai Vegetables Masala 1 Packet

STEPS OF COOKING:

  1. Wash and cut all vegetables in appropriate sizes.
  2. In a kadai (wok), heat enough oil for deep frying Potatoes, Green beans, Carrots / Okra and Green Peas. On high flame, deep fry all the above vegetables for about 10 minutes, remove and keep aside. Don’t  fry Cauliflowers as they need to be fried separately.
  3. Now fry the Cauliflowers separately for about 2 to 3 minutes only as if done more than that they will crumble and disintegrate.
  4. Make 1 or 2 small incisions in the green chillies and keep aside.
  5. Mix entire pouch of Kadhai Vegetables Masala in 50 ml water, make a paste and keep aside.
  6. Transfer oil left over after frying into a bowl leaving only 3 tablespoons / 60 ml in the kadai (wok), heat it, add mustard seeds and let them pop, now add green chilies, fry for 30 to 60 seconds and then add curry leaves and let them splutter for 10 to 20 seconds.
  7. Add the Masala paste and sauté for 2 to 3 minutes stirring continuously.
  8. Now add all the fried vegetables, one bunch of Cilantro / Kothmir / Hara Dhanya and stir fry, stirring continuously till water is absorbed completely.
  9. Remove and garnish with one more bunch of Cilantro / Kothmir / Hara Dhanya.

Additional information

Weight 35 g

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