To begin making the Punjabi Mixed Vegetable Kadai Recipe, firstly clean, wash and cut all the vegetables and keep them aside. Dice onions, capsicums and keep them aside too.

Heat 2 cups of water in a saucepan. when it starts boiling switch of the stove and add the vegetables in it. Let the vegetables sit for about 8-10 minutes to speed the cooking process.

The next step is to make the onion tomato paste. Heat oil in a heavy bottomed pan and add the ingredients under 'to saute and grind' including tomatoes, onions, ginger, green chillies and garlic. Let it cook till the onions and tomatoes turns a little mushy.

Cool down and grind it a fine paste.

The next step is to make the Kadai Masala. Dry roast coriander seeds, red chillies, cinnamon, cloves and elaichi until they turn slightly brown and starts releasing the aroma.

Cool them and grind it in a mixer to a coarse powder.

Heat butter in a kadai. Add cumin seeds and bay leaf. Let cumin seeds splutter. Add onion and saute till slightly browned.

Next add the tomato paste and saute well for about 4-5 minutes or till raw smell goes and color changes.

Meanwhile, as the tomato onion paste is getting cooked take another pan add a little oil, roast capsicum, and onion for 2 minutes. Set aside.

Once the raw smell of the tomato onion paste goes and they start leaving oil, add turmeric powder, kasuri methi, grounded kadai masala, garam masala, salt and sugar. Cook for another 2 minutes.

Add sauteed capsicum and onion. When the gravy starts giving a nice aroma, and the consistency is semi thick, add in the blanched veggies and mix well. Cover and cook for 2-3 minutes.

Finally add in fresh cream and give a quick mix. Boil once, add chopped coriander leaves and switch off.

Serve Punjabi Mixed Vegetable Kadai Recipe along with Dal Makhani, Palak Raita and Phulka for your everyday meal.