Kadhai Fry Spice Mix Recipes

HOMEMADE KADHAI MASALA

Homemade Kadhai Masala image

Provided by Sarika Gunjal

Categories Spices

Time 15m

Number Of Ingredients 8

Ingredients

5 tbsp coriander seeds
1- 1.5 tbsp cumin seeds
8-10 kashmiri dry red chilli
7-8 green cardamom
3 black cardamom
2 an inch size cinnamon stick
2 bay leaves
¾ tsp black pepper corns

Steps:

In a pan dry roast the kashmiri red chillies making sure they are not burnt by stirring continuously. Set aside to cool down.
Now dry roast all the other ingredients. Roast it on the slow to medium heat, stirring continuously so that it doesn't burn easily. The roasting should take 4-5 mins or until fragrant. Let it cool down.
Using the coffee grinder, coarse grind the ingredients. Your kadhai masala is ready to be used. If you want to make more than just double the quantity. I like to make it in smaller quantities as it has that fresh aroma which will die down eventually. Store it in an air tight container and can be used within 2-3 months.

MIXED VEGETABLE KADHAI

Mixed Vegetable Kadhai image

A kadhai - a certain spice combination - is both a type of restaurant dish and also a cooking pot, similar to a wok but with rounded sides. It is a really useful pot as it allows you to stir-fry with without worrying about bothersome edges, but also to cook a curry and do everything else you need in an Indian kitchen. The word kadhai also refers to the dish's style and the spices used. This is a delicious and versatile sauce to have with any protein, but also works really well with vegetables, and is one of the dishes I order for my vegetarian husband in Indian restaurants (in India). Delicious with Indian breads, Naan or Flaky Malabar Paratha. -Anjum Anand, author of I Love India

Provided by Daisy Nichols

Yield 4

Number Of Ingredients 20

Ingredients

1 tablespoon coriander seeds
3/4 teaspoon cumin seeds
1 -2 kashmiri dried chiles (these are mild, if you don't have them, use 1 red chile, or give them a miss)
8 black peppercorns
4 tablespoon vegetable oil
1 large onion, finely chopped
1 teaspoon finely grated root ginger (peeled weight)
3 large garlic cloves, finely grated
3 medium-large tomatoes, blended until smooth
1/2 teaspoon ground turmeric
salt
1/2 teaspoon garam masala
1 teaspoon dried fenugreek leaves, crushed between your fingers
2 -3 tbsp single (light) cream
3 tablespoon chopped cilantro leaves, to serve
1 potato, cut into 3⁄4 inch pieces
1 small carrot, cut into half moons
3 1/2 ounce cauliflower cut into 1 1/2 inch florets
2 cup boiling water
2/3 cup frozen peas, defrosted

Steps:

In a small frying pan, gently dry-roast the spices for the kadhai masala, stirring often to avoid any burning. Once the coriander seeds have colored a little, pour everything into a spice blender and grind to a fine - or even slightly coarse - powder.
Heat the oil in a large non-stick saucepan, add the onion and cook until golden on the edges. Add the ginger and garlic and sauté for 1 minute or until they smell cooked. Add the blended tomatoes, turmeric and salt and cook over a medium-high heat until the mixture has completely reduced and releases oil back into the pan.
Stir in the potato and carrot, cover and cook gently for 5 minutes. Add the cauliflower and boiling water and return to the boil. Cover and cook for another 15 minutes or until the vegetables are just cooked, adding the peas for the last couple of minutes.
Add the garam masala and fenugreek leaves to the pan and give it a stir. Take it off the heat and sprinkle over and shake in the cream and coriander. Taste and adjust seasoning and serve.
Recipes excerpted with permission from I Love India by Anjum Anand, ( Quadrille September 2017)

Nutrition Facts : ServingSize 1 serving, Calories 276 calories, Sugar 7 g, Fat 18 g, Carbohydrate 26 g, Cholesterol 13 mg, Fiber 6 g, Protein 5 g, SaturatedFat 3 g, Sodium 919 mg, TransFat 0.1 g

KADHAI CHICKEN

Kadhai Chicken image

A spicy Indian Chicken with a distinct flavour of Bell Pepper! Goes well with Indian Naan, Roti or even a Parantha! You can have it with French or Italian Bread as well Note: Spices are given keeping in mind international tastes. Can be increased as per taste

Provided by Sandeep

Categories Curries

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

1 whole chicken, skinless & jointed
2 large onions, sliced
1 teaspoon garlic paste
1/2 teaspoon ginger paste
2 tomatoes, chopped
1 teaspoon coriander seed
1 inch cinnamon stick
2 bay leaves
2 cardamoms
1 teaspoon coriander powder
1 teaspoon cumin powder
1 tablespoon garam masala
1 teaspoon red chili pepper
salt
2 tablespoons oil (approximately)
1 small onion, quartered and individual layers separated
1 tomatoes, separated
1 green bell pepper, deseeded and quartered

Steps:

Heat oil in a wok.
Add coriander seeds, cinnamon, cardamom and bay leaves.
Once oil is hot, add the sliced onions; fry till golden brown.
Add ginger and garlic and fry till onions are dark brown.
Add cumin powder, coriander powder, garam masala, red chili powder and salt.
Fry the mixture for 5 minutes.
Add chopped tomatoes.
Fry the mixture till the you can see oil separating at the sides.
Add chicken and mix well.
Fry on high heat for 2 minutes, stirring continuously.
Reduce heat to medium and cook covered.
If the spice mixture is dry add little water.
Keep checking occasionally to see that the spice mixture or the chicken does not burn.
Once chicken is done add the quartered green bell peppers and fry for a minute.
Add onion, quartered; fry for a minute.
Add the quartered tomato and fry for a minute.
The last three ingredients need to be cooked, but should not get mashed.
Remove from heat and serve with your favorite bread.

Nutrition Facts : Calories 848.4, Fat 60.3, SaturatedFat 16.2, Cholesterol 243.8, Sodium 237, Carbohydrate 15.3, Fiber 3.2, Sugar 7.2, Protein 59.4