Kadhai gravy/ sauce
This is a gravy which is selectively used in Indian cuisine for making kadhai dishes only like kadhai paneer or sabz kadhai or chicken kadhai .
The characteristic flavours of this gravy are sweet , sour , bitter , astringent, salt, spicy . All six flavours must be felt in this gravy to make it a complete dish.
Tomatoes 1 kg / Cream 100 ml / oil 100 ml
Ginger 20 gm/ garlic 20 gm/ g chilies 10 gm / g coriander 50 gm/ capsicum 100 gm
ginger garlic paste 20 gm / kadhai spices ,crushed (corriander seeds3 gm, fennel seeds2 gm, cumin seed2 gm, black pepper whole2 gm, red chili whole2 no) 10 gm
red chili powder 5 gm/ turmeric powder 2 gm/ coriander powder 10 gm / salt 20 gm / kasoori methi powder 5 gm/ sugar 5 gm
Heat oil, crackle the crushed spices , add garlic chopped and sauté till golden brown. Add half of ginger chopped and green chilies , sauté and then add capsicum purée. Cook continuously till the oil separates . Add ginger garlic paste and sauté till oil comes up.Add chopped tomatoes and sauté till soft . now Add half of ginger , green chilies , a pinch of sugar,Kasoori methi powder and cream . Stir well and simmer . Finish with crushed spices and chopped coriander.
Although the last two ingredients are used when you are making a particular dish like kadhai paneer , and these are put in the end and served otherwise the gravy alone need not require to add these ingredients . I added here just to clarify when to put these ingredients .
Usage
this is the only gravy which is used alone and not in combination of other ingredients. The six flovours mentioned above are obtained by sugar, tomatoes, crushed coriander ,ginger , salt and spices.