10-Minute Vegetable Kadhai Sabzi: The Perfect Weeknight Fix
Some evenings simply don't leave room for a long cooking session — and that's exactly when this Vegetable Kadhai Sabzi earns its place in your weekly rotation. It comes together in about 10 minutes flat, leans on everyday pantry masalas, and turns out rich, fragrant and deeply satisfying every single time. Whether you're rushing home from work or just don't feel like standing over the stove for long, this quick, one-pan sabzi has you covered.
The secret to getting there so fast, without anything catching or burning, is the pan itself. We made this one in our Triply Kadai with Glass Lid — its heavy, evenly heating base means onions soften quickly and masalas bloom beautifully, even on a rushed weeknight timeline. If you're kadhai shopping, this is the one we reach for on repeat.
Why You'll Love This Recipe
• Ready in just 10 minutes, start to finish
• Uses simple, everyday Indian masalas — nothing fancy needed
• One pan, minimal cleanup
• Comforting, restaurant-style flavour with a homely touch
• Easily doubled if you're feeding a hungry family
Ingredients
Serves 3–4
• 2 tbsp ghee
• 8–10 curry leaves
• 4–5 garlic cloves, finely chopped
• 1 large onion, chopped
• 1 capsicum, chopped
• 2 medium tomatoes, chopped
• Your regular Indian masalas (turmeric, red chilli powder, coriander powder, cumin powder)
• Salt, to taste
• A pinch of garam masala
• 2–3 tbsp water
• 2 tbsp curd, whisked
• Fresh coriander leaves, chopped, for garnish
Method
Step 1 — Temper the Aromatics
1. Heat the ghee in your Triply Kadai with Glass Lid. Add the curry leaves and chopped garlic, and sauté for a few seconds until fragrant — you'll know it's ready the moment the kitchen starts to smell incredible.
Step 2 — Soften the Vegetables
2. Add the chopped onions and capsicum. Sauté on medium-high heat until they're about 20–30% cooked — you want a little bite left, not a complete soften, so the sabzi keeps its texture.
Step 3 — Build the Masala Base
3. Add the chopped tomatoes along with your regular Indian masalas, salt and a pinch of garam masala. Mix everything well and let it cook down for a couple of minutes until the tomatoes soften and the masalas release their aroma.
Step 4 — Cover and Cook
4. Add a splash of water, cover the pan, and let the sabzi cook for a few minutes on low-medium heat. The lid traps the steam and helps everything cook through quickly without drying out.
Step 5 — Finish with Curd
5. Whisk in the curd and give everything a good mix. Let it simmer gently until the sabzi is perfectly cooked and the curd is well incorporated into the masala — this is what gives the dish its lovely, slightly tangy richness.
Step 6 — Garnish and Serve
6. Finish with a generous scatter of fresh coriander. Your 10-minute Vegetable Kadhai Sabzi is ready to serve — pair it with hot rotis or steamed rice for a complete, comforting meal.
Chef's Tips
• Keep the heat medium-high through steps 1–2 so the vegetables cook fast without turning mushy.
• Whisk the curd well before adding it, and stir continuously for the first few seconds — this keeps it from splitting in the hot pan.
• Swap in whatever vegetables you have on hand (peas, beans or carrots all work beautifully) for a quick weeknight variation.
Why the Right Kadhai Makes All the Difference
Recipes like this one are all about speed without compromise, and that really does come down to your cookware. The Triply Kadai with Glass Lid is built with a tri-ply base for even heat distribution, so nothing sticks or scorches even when you're cooking on high heat to save time. The glass lid is a small detail that makes a big difference too — you can keep an eye on your sabzi as it simmers without losing heat by lifting the lid every few minutes.
It's the kind of pan that turns a rushed weeknight meal into something that still tastes like it took real effort. Explore the Triply Kadai with Glass Lid and see how much easier your everyday cooking can be.