Kadai Gravy, Quick Kadai Gravy
by Tarla Dalal
Added to 115 cookbooks
This recipe has been viewed 36856 times
A coarse powder of coriander seeds and red chillies is what gives the Kadai Gravy its exclusive flavour and special texture.
This richly-textured gravy is tomato-based, and has a tangy and spicy flavour with sharp hints of fenugreek.
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.
- 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.
Nutrient values (Abbrv) per cup
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