Vegetarian

Kadhai Masala

Kadhai is the Indian wok. This style of cooking is very versatile and quick. Originally, there was only two kadhai dishes- kadhai murg and kadhai gost, and it was served in the kadhai in which the food is prepared. So it was called a kadhai preparation. Now it is very famous delicacy. But today there are so many kadhai delicacies, it’s not a liquid kind of gravy preparation, is a dry preparation, cooked in kadhai masala (tomato base) and finished with kasoori methi and garam masala.

This is gravy which is selectively used in Indian cuisine for making kadhai dishes only like kadhai paneer, sabz kadhai or chicken kadhai.
The characteristic flavors of this gravy are sweet, sour, bitter, astringent, salty, and spicy. All six flavors must be felt in this gravy to make it a complete dish.

Kadhai Masala
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Kadhai Masala
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Ingredients
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Instructions
  1. Pound the coriander seeds and whole red chilies with a pestle.
  2. Heat oil in kadhai, add bay leaves, then add ginger garlic paste and sauté for 30 seconds.
  3. Add finely chop onion and ginger sauté until it becomes golden brown in color.
  4. Add turmeric powder, salt and pounded spices and suate.
  5. Add finely chopped tomatoes and bhuno until its starts leaving oil.
  6. Finish with garam masala powder and kasoori methi.
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