4 Serves
76 Mins
10 g
28 g
16 g
Prepare the Kadai masala by dry roasting coriander seeds and dried red chilies in a frying pan until fragrant, then grind them into a coarse powder using a mortar and pestle.
Ingredients, vitamins, and health benefits
Coriander Seeds
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SpanishVitamin E
1 mg / 15 mgVitamin K
19 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
43 µg / 400 µgCalcium
81 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
40 mg / 420 mgPhosphorus
161 mg / 1,250 mgPotassium
512 mg / 4,700 mgSodium
855 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
4 g / 28 gSugar
9 g / 50 gSaturated Fat
10 g / 20 gCholesterol
17 mg / 300 mgCaffeine
0 mgNet Carbs
24 gAlcohol
0 g
Heat the vegetable oil in a wok over medium heat. Add chopped onions, ginger-garlic paste, and tomatoes, sautéing until the mixture softens and the oil begins to separate.
Add the assorted vegetables to the wok and toss them with the prepared Kadai masala, salt, and black pepper. Cook until the vegetables are tender yet crisp.
Finish by stirring in the Kadai masala and adjusting the seasoning with salt and pepper to taste. Serve the dish hot.
Dried Red Chilies
Vegetable Oil
Onion
Garlic
Ginger Garlic Paste
Tomato
Assorted Vegetables
Salt
Black Pepper
Vitamin A
70 µg / 900 µgVitamin C
14 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
1 mg / 15 mgVitamin K
19 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
43 µg / 400 µgCalcium
81 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
40 mg / 420 mgPhosphorus
161 mg / 1,250 mgPotassium
512 mg / 4,700 mgSodium
Fiber
4 g / 28 gSugar
9 g / 50 gSaturated Fat
10 g / 20 gCholesterol
17 mg / 300 mgCaffeine
0 mgNet Carbs
47
g47
g29
g
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
11 µg / 55 µgAlcohol
0 g