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This Kadai Gobi and Tempeh dish is the vegan version of Kadai Paneer. Jump to Recipe   

Kadhai /Karahi is an indian wok, usually made with cast iron or steel and used for shallow or deep frying or high heat dishes.
Kadhai paneer(cottage cheese) or Kadhai Chicken/other meat is another one of the main course curries found on most Indian restaurants. So another one for me to veganize. Kadhai paneer or Paneer Tikka Masala was also one of the dishes served on special occasions or get togethers at our home in india while growing up. I am from North India after all, with a good consumption of Paneer dishes. I dont know why most indian restaurants serve only north indian inspired, meaty, and creamy curries, when there are several cuisines of each of the states, most of them unique in their own way and vegetarian. 
A few pictures today, we usually eat the curries up before I can click! This is a tangy and spicy curry and goes well with vegetables as well. I usually add cauliflower, green and red bell peppers, onion slices, carrots and other veggies to it. The pictured recipe has tempeh, cauliflower and bell peppers. I made it when my parents were visiting in October to give them a taste of tempeh. Tempeh is fermented soybean patty. It can be substituted with tofu or any lentil loaf. I forgot to add that I am so proud of my parents for adjusting so well to our dietary preferences, and trying out the substitutes. They are the sweetest and now are trying to implement some of the things back home in India!
For more Indian curries, check out the curries round up here.

Kadai Gobi

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By: Vegan Richa
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian, Vegan
This Kadai Gobi and Tempeh dish is the vegan version of Kadai Paneer. 
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  • 8 oz tempeh , or about 2 cups small cubes tempeh.
  • 1 medium green bell pepper, shimla mirch, capsicum
  • 1 cup cauliflower florets, big ones chopped
  • 1/2 medium onion chopped or sliced
  • 1 Tablespoon oil
  • 4 medium tomatoes
  • 1/2 inch piece of ginger
  • 5 cloves of garlic
  • 1 green chili
  • 1/2 teaspoon cumin seed, jeera
  • 1 teaspoon coriander powder
  • 1/2 teaspoon turmeric, haldi
  • 1/2 teaspoon garam masala, Punjabi garam masala works best
  • 3/4 teaspoon salt, adjust to taste
  • 1/4 teaspoon raw sugar
  • 1 teaspoon lemon juice
  • 1 cup water


  • In a large kadhai or any deep pan, add oil and heat medium-high heat.
  • Add in the chopped tempeh and cook for a minute, stir and cook for another minute or 2 until some of the sides turn golden. Remove tempeh and keep aside.
  • Add in the bell pepper and cauliflower and cook stirring so some of the edges get golden. Remove and keep aside(you can skip this step and add them later to the curry directly as well)
  • Add in the cumin seeds and onions to the same oil and cook for 5-7 minutes until translucent.
  • Add in the spices and mix well, cook for a minute.
  • Blend the tomatoes, ginger, garlic and green chili to make a puree.
  • Add puree to the the onions and mix well.
  • Add in the tempeh and salt, sugar, mix and cook on low-medium heat, covered, stirring occasionally, for 15-20 minutes or until the tomato gravy thickens enough and sticks to the tempeh.
  • Add in water(depending on how dry or wet you want the final dish), lemon juice, bell peppers and cauliflower. mix well, adjust salt and spice to taste.
  • Cover and cook on low heat for 10-15 minutes until cauliflower is tender.
  • Serve hot topped with chopped cilantro, with flat bread(Naan, roti) or Rice!.


Calories: 193kcal, Carbohydrates: 16g, Protein: 12g, Fat: 10g, Saturated Fat: 1g, Sodium: 498mg, Potassium: 687mg, Fiber: 3g, Sugar: 5g, Vitamin A: 1135IU, Vitamin C: 56.8mg, Calcium: 94mg, Iron: 2.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!
Heres a video for a dry version ofkadhai paneer. The only difference in cooking paneer vs tempeh is that tempeh takes longer to absorb the flavors, so cook it with the gravy.
Lots of things to do this holiday season.. bake up a storm.. meet up with friends! Join me in doing some of the following too!
Sponsor dogs, cats or animals in sanctuaries. We usually sponsor some at our local senior dog sanctuary(Old dog haven) and some in India(Animal aid India, and Help animals India). Check out Savannah’s collection of Shop to help animals international charities list here. If sending gift cards, find some rescues and charities offering gift cards and calendars with all or most of the profit going to the rescue.
Check out VeganEtsy!! and Vegtastic’s finds for some vegan finds on etsy(the list of vegan sellers here. and some cruelty free shoes at Veganchic!
Find local artists offering one of a kinds gifts and support small businesses!
Send out happy prayers , thoughts, ecards, give a hug, a smile, head out to your local shelter to play with the pups who dont have a home yet, deliver meals and gifts to families who cant afford it this year.. lots to do.. !
Thank you all for the support! If you are in Seattle, drop by to say hi and grab some goodies.. We are in belltown, 4 blocks from the needle! Happy holidays!
This curry is headed to Ricki’s Wellness weekend,Hearth and soul blog hop, Slightly indulgent Tuesdays and MLLA november at simona , started by Susan

About Richa

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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  1. Alan says:

    I read and wanted to eat 🙂

  2. Alyson Long says:

    Making this right now!

  3. Erin says:

    Thank you for sharing this recipe! It was great 🙂 Glad I found your blog!

    1. Richa says: