Basic Kadhai Gravy ( Popular Restauant Recipes )

by Tarla Dalal

Added to 19 cookbooks
This recipe has been viewed 4227 times

Basic kadhai gravy, semi-dry and with the prominent flavour of tomatoes, kadhai based gravies are a hit with caterers for wedding parties. The gravy can be used with an array of vegetables, lending itself to a wide spread of recipes! the basic gravy is reddish brown in colour and more on the spicier side because of the red chillies.

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Preparation Time: 15 mins
Cooking Time: 20 mins
Makes 1 cup

Ingredients

1 tbsp coriander (dhania) seeds
10 whole dry red kashmiri chillies
2 1/2 tbsp oil
2 tbsp finely chopped garlic (lehsun)
1 tbsp finely chopped green chillies
2 1/2 cups finely chopped tomatoes
1/4cup tomato puree
1 tsp dried fenugreek leaves (kasuri methi)
1 tsp garam masala
salt to taste

Method

Combine the red chillies and coriander seeds and dry roast on a hot tava (griddle), for 30 seconds.
Remove and keep aside to cool.
Blend in a mixer to a fine powder. Keep aside.
Heat the oil in a kadhai, add the garlic and sauté on a medium flame for a few seconds.
Add the prepared powder and sauté on a medium flame for a few seconds.
Add the green chillies and sauté on a medium flame for another 30 seconds.
Add the tomatoes, mix well and cook on a medium flame for 10 to 12 minutes or till the oil separates, while stirring occasionally.
Mash it a little using a potato masher.
Add the tomato puree, dried fenugreek leaves, garam masala, salt and approx 2 tbsp water, mix well and cook on a medium flame for 1 to 2 minutes. Use as required.

Storage

Use this gravy on the same day to make recipes of your choice.
If you wish to store it in the deep-freezer for a few weeks , cool the gravy completely, pour in food-grade zip lock bags or airtight containers and store under refrigerated conditions.
While making the subzi using the stored gravy, thaw and use it as per the recipe.

RECIPE SOURCE : Popular Restaurant Gravies