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Kadai Gravy, Quick Kadai Gravy
Tarla Dalal
13 October, 2025
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Table of Content
quick kadai gravy recipe | kadai gravy for kadai paneer | how to make quick kadai gravy | kadai paneer gravy | with 10 amazing images.
quick kadai gravy recipe is a true restaurant style gravy which never fails to please foodies. Learn how to make kadai gravy for kadai paneer.
To make quick kadai gravy, roast the coriander seeds and dry red chillies lightly on a non-stick tava (griddle) for 2 minutes. Cool slightly and blend in a mixer to a coarse powder. Keep aside. Heat the oil in a deep non-stick kadhai, add the garlic, ginger and green chillies and sauté on a medium flame for a few seconds. Add the coarsely crushed powder and sauté on a medium flame for a few seconds. Add the tomatoes and salt, mix well and cook on a slow flame for 8 to 9 minutes, while stirring occasionally. Add the kasuri methi and garam masala, mix well and cook on a medium flame for a few seconds. Cool completely and store in an air-tight container in the freezer and use as required.
This richly-textured kadai gravy for kadai paneer is tomato-based and has a tangy and spicy flavour with sharp hints of fenugreek. A coarse powder of coriander seeds and red chillies is what gives the kadai paneer gravy its exclusive flavour and special texture.
The finely chopped tomatoes upon cooking release their water and make a thick gravy which is coarse and lends a good mouthfeel. This quick kadai gravy also calls for finely chopped garlic, ginger and green chillies. We recommend you chop them and not use paste for a true dhaba style feel.
You can prepare a large batch of this gravy and deep-freeze it, so you can quickly whip up tongue-tickling Kadhai -style accompaniments like Kadhai Vegetables and Kadai Paneer Subzi whenever you want.
Team this kadai gravy for kadai paneer with Butter Garlic Naan or Tava Naan without Tandoor and experience an authentic North Indian meal in the comfort of our own house.
Tips for quick kadai gravy. 1. Do not compromise on the amount of oil being used if you are yearning for a restaurant style gravy. 2. Kashmiri chillies if broken into pieces will roast and blend well. 3. If you are serving to kids, decrease the Kashmiri chillies to 8 and adjust the garam masala accordingly.
Enjoy quick kadai gravy recipe | kadai gravy for kadai paneer | how to make quick kadai gravy | kadai paneer gravy | with step by step photos below.
Tags
Soaking Time
0
Preparation Time
15 Mins
Cooking Time
13 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
28 Mins
Makes
1 cup
Ingredients
For Kadai Gravy
2 cups finely chopped tomato
1 tbsp coriander (dhania) seeds
10 whole dry kashmiri pandi chillies , broken into pieces
4 tbsp oil
1 tbsp finely chopped garlic (lehsun)
1 tsp finely chopped ginger (adrak)
1 tbsp finely chopped green chillies
salt to taste
1 tsp dried fenugreek leaves (kasuri methi)
1 tsp garam masala
Method
For kadai gravy
- To make kadai gravy, roast the coriander seeds and dry red chillies lightly on a non-stick tava (griddle) for 2 minutes.
- Cool slightly and blend in a mixer to a coarse powder. Keep aside.
- Heat the oil in a deep non-stick kadhai, add the garlic, ginger and green chillies and sauté on a medium flame for a few seconds.
- Add the coarsely crushed powder and sauté on a medium flame for a few seconds.
- Add the tomatoes and salt, mix well and cook on a slow flame for 8 to 9 minutes, while stirring occasionally.
- Add the kasuri methi and garam masala, mix well and cook on a medium flame for a few seconds.
- Cool completely and store the kadai gravy in an air-tight container in the freezer and use as required.
Kadai Gravy, Quick Kadai Gravy recipe with step by step photos
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To make Kadhai gravy for quick kadai gravy recipe | kadai gravy for kadai paneer | how to make quick kadai gravy | kadai paneer gravy | heat a tava and add the 10 whole dry kashmiri pandi chillies to it.
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Add the 1 tbsp coriander (dhania) seeds.
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Dry roast them for about 30 seconds. This is done to extract more flavour from both the ingredients.
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Transfer them to a plate and keep it aside to cool.
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Blend in a mixer to a coarse powder. Keep aside.
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Heat the 4 tbsp oil in a deep non-stick kadhai.
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Add the 1 tbsp finely chopped garlic (lehsun), 1 tsp finely chopped ginger (adrak) and 1 tbsp finely chopped green chillies and sauté on a medium flame for a few seconds
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Add the coarsely crushed powder and sauté on a medium flame for a few seconds.
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Add the 2 cups finely chopped tomato and salt to taste.
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Mix well and cook on a slow flame for 8 to 9 minutes, while stirring occasionally.
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Add the 1 tsp dried fenugreek leaves (kasuri methi) and 1 tsp garam masala.
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Mix well and cook on a medium flame for a few seconds.
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Cool completely and store the kadai gravy in an air-tight container in the freezer and use as required.
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Quick kadai gravy recipe | kadai gravy for kadai paneer | how to make quick kadai gravy | kadai paneer gravy.
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Nutrient values (Abbrv)per plate
| Energy | 602 cal |
| Protein | 2.8 g |
| Carbohydrates | 11.2 g |
| Fiber | 5.3 g |
| Fat | 60.6 g |
| Cholesterol | 0 mg |
| Sodium | 40.2 mg |
Click here to view Calories for Kadai Gravy, Quick Kadai Gravy
The Nutrient info is complete
Vinita_Raj
Jan. 22, 2019, 4:29 a.m.
Nice tomato base basic gravy.
Sumi
Nov. 9, 2016, 6:55 p.m.
This looks yummy, eager to try it. Can we substitute dhania powder and kashmiri red chilli powder instead of the whole spices?
Ayush
Oct. 15, 2016, 11:19 p.m.
How long does this graby last in the refrigerator? Also, is it ok to substitute red chilli with red chilli powder or shall that be added at the time of using the gravy?
Archana M
Aug. 21, 2016, 12:32 p.m.
Wow.. this gravy is just superb.. it blends very well with all the vegetables.. it has made my work very easy as i just need to mix it with the vegetables and cook it for some time.. i best enjoyes with paneer.. and served with naan.. tooo good .. must try recipe..
