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Basic Kadai Gravy, Popular Restaurant Style Kadai Gravy Recipe

Basic Kadai Gravy, Popular Restaurant Style Kadai Gravy Recipe

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basic kadai gravy recipe | restaurant style kadai gravy | Punjabi kadai gravy | with 19 amazing images

Bored of having the normal sabzis for your meal? we have got you a perfect restaurant style kadai gravy recipe which you can prepare, add any vegetables of your choice or even paneer and make the scrumptious sabzi at home!!

Kadai gravy is one of the mother gravies of Indian cuisine, there would be 5 out of 10 people who'd go to any restaurant and definitely order any sabzi withkadai gravy as the base. Better than going to the restaurant why not make kadai gravy at home? The best part is you can even store it for later use which is super helpful for lazy or long days!!

Making kadai gravy is not a rocket science and is very easy. So to make kadai gravy, 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 Punjabi kadai gravy as required

Use this North Indian style kadai gravy on the same day to make recipes of your choice. If you wish to store kadai gravy 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 sabzi using the stored restaurant style kadai gravy, thaw and use it as per the recipe.

Of a semi-dry consistency, and with the prominent flavour of tomatoes, kadai based gravies are just perfect for the Indian palate. The Basic Kadhai Gravy is reddish brown in colour and more on the spicier side because of the red chillies used.

The tangy tinge and spicy notes of the gravy appeal to most people, which makes it a perfect fit in buffet or wedding menus. The restaurant style kadai gravy can be used with an assortment of veggies and of course, paneer too, lending itself to a wide spread of recipes like Kadhai Paneer, Kadhai Khumbh Subzi and Kadhai Paneer Subzi.

Enjoy basic kadai gravy recipe | restaurant style kadai gravy | Punjabi kadai gravy | with detailed step by step recipe photos and video below.

Basic Kadai Gravy, Popular Restaurant Style Kadai Gravy Recipe recipe - How to make Basic Kadai Gravy, Popular Restaurant Style Kadai Gravy Recipe

Tags

Frozen Foods, Indian Freezer Recipes SauteMixerKadai VegLow Calorie Weight Loss BasicFrozen Foods Indian Gravies

Preparation Time:    Cooking Time:    Total Time:     1Makes 1 cup
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Ingredients
Method
For basic kadai gravy
    For basic kadai gravy
  1. To make kadai gravy, combine the red chillies and coriander seeds and dry roast on a hot tava (griddle), for 30 seconds.
  2. Remove and keep aside to cool.
  3. Blend in a mixer to a fine powder. Keep aside.
  4. Heat the oil in a kadhai, add the garlic and sauté on a medium flame for a few seconds.
  5. Add the prepared powder and sauté on a medium flame for a few seconds.
  6. Add the green chillies and sauté on a medium flame for another 30 seconds.
  7. Add the tomatoes, mix well and cook on a medium flame for 10 to 12 minutes or till the oil separates, while stirring occasionally.
  8. Mash it a little using a potato masher.
  9. 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 the kadai gravy as required.

Storage
    Storage
  1. Use this gravy on the same day to make recipes of your choice.
  2. 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.
  3. While making the subzi using the stored gravy, thaw and use it as per the recipe.
Nutrient values (Abbrv) per cup
Energy435 cal
Protein4.3 g
Carbohydrates16.7 g
Fiber7.3 g
Fat38.8 g
Cholesterol0 mg
Sodium51.4 mg
Basic Kadai Gravy, Popular Restaurant Style Kadai Gravy Recipe with step by step photos

For the Kadai gravy:
    For the Kadai gravy:
  1. To make basic kadai gravy | restaurant style kadai gravy | Punjabi kadai gravy | for Kadhai Paneer, heat a tava and add the red chillies to it.
  2. Now, add the coriander seeds.
  3. Dry roast them for about 30 seconds. This is done to extract more flavour from both the ingredients.
  4. Transfer them to a plate and keep it aside to cool.
  5. Now, put them in a mixer jar and blend the ingredients together in a mixer to a fine powder. Break the chillies into pieces so that the process of blending becomes easy. Keep it aside.
  6. Heat the oil in a kadhai, and add the garlic into it.
  7. Sauté the garlic well on a medium flame for a few seconds, till they release their aroma into the oil.
  8. Add the prepared powder of roasted red chillies and coriander seeds and sauté on a medium flame for a few seconds.
  9. Add the green chillies for more spice.
  10. Sauté on a medium flame for another 30 seconds.
  11. Add the tomatoes.
  12. Mix well and cook on a medium flame for about 10 to 12 minutes or till the oil separates from the mixture. Do not forget to stir occasionally.
  13. Mash the mixture well using a potato masher.
  14. Now, add the tomato purée.
  15. Add the dried fenugreek leaves to flavour the gravy.
  16. Also add garam masala to perk up the flavours of the kadai gravy | restaurant style kadai gravy | Punjabi kadai gravy |.
  17. Add the salt to taste.
  18. Add approx 2 tbsp water to kadai gravy | restaurant style kadai gravy | Punjabi kadai gravy |.
  19. Mix basic kadai gravy | restaurant style kadai gravy | Punjabi kadai gravy | well and cook on a medium flame for 1 to 2 minutes. Use as required. 

Reviews

Basic Kadhai Gravy ( Popular Restauant Recipes )
 on 03 Feb 16 03:12 PM
5

This recipe is indeed a very restaurant style recipe. I make this often and store it, when I need to use it I add at times some paneer, at times some mixed vegetables and my family enjoys it with hot parathas.
Basic Kadhai Gravy ( Popular Restauant Recipes )
 on 27 Dec 15 05:51 PM
5

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