Recipe For Kadhai Sauce – Make At Home

According to my Curry book, a Kadhai refers to an Indian wok. The kadhai, or karahi is used to create stir fry meals of an Indian nature. This North Indian Kadhai Sauce is the base for any stir fry meal found in Delhi and Punjab, and it is easy to make and packed full of flavour. You can make the kadhai sauce in advance, and keep it in the fridge to use as and when you need it. You can add more spice to the stir fry if you want to, but I found this sauce on the hot scale for my palate and so have used it sparingly in the dishes I have created. It is so versatile that you can add it to any protein dish. I have also added this sauce to quinoa to shake up the flavour, as well as to cous cous to make a cold salad during our heat wave.

Chicken And Paneer Kadhai made with Kadhai Sauce
Chicken And Paneer Kadhai

4.7 from 3 reviews
Kadhai Sauce
 
This sauce is versatile and can be used in any dish you can think of that needs some heating up.
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Ingredients
  • 80g ghee
  • 30g garlic cloves, finely chopped
  • 15g coriander seeds
  • 8 red chillies
  • 2 onions, finely chopped
  • 5cm fresh root ginger, finely chopped
  • 3 green chillies, finely chopped
  • 750g tomatoes, finely chopped
  • 10mls salt
  • 5mls garam masala
  • 7.5mls dried lime leaves, crushed
  • 5mls sugar - I used fructose
Method
  1. Place the ghee into a large frying pan
  2. Allow to melt over a medium temperature
  3. Add the garlic and fry until it has coloured
  4. Place the coriander seeds and red chillies into a mortar and crush with a pestle
  5. Add to the garlic and stir to combine
  6. When you can smell the coriander add the onions
  7. Leave to soften before adding the ginger, green chillies and tomatoes
  8. Reduce the temperature and leave to cook until all the liquid has evaporated
  9. Add the salt, garam masala and lime leaves
  10. Mix in and leave to cook until you can smell the masala
  11. Stir in the sugar and remove from the heat
  12. Once cooled, remove the chillies and blend until smooth
  13. Place into a sterilized glass jar
  14. Keep refrigerated and use as needed

Click on the links for conversions and notes.

What I blogged:

Lavender and Lime Signature

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18 thoughts on “Recipe For Kadhai Sauce – Make At Home

  1. lovely article, i use a kadhai very often in my cooking

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    1. It is so versatile!

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  2. Lots of lovely flavours there Tandy!

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    1. It is an amazing sauce Tanya 🙂

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  3. Sounds delicious!!!

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    1. Thanks Jan 🙂

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  4. Yes, please – Tandy – definitely my kind of sauce!
    Rachel (Rachel’s Kitchen NZ) sharing the blog ♥ Spinach, Bacon & Cheese FrittataMy Profile

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    1. It is so versatile 🙂

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  5. Sounds like something Pete would love.
    Have a wonderful afternoon Tandy.
    🙂 Mandy xo

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    1. It is a great sauce Mandy 🙂

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  6. I’ve never heard of this type of sauce before! Must try.

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    1. It is great with vegetarian meals Joanne 🙂

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  7. Waw, what a tasty appetizing dish!

    I learned something new, thanks, Tandy! x

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    1. My pleasure Sophie 🙂

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  8. I have never tried Kadhai Sauce! Now I know that I’ve missed a lot!

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    1. Hope you try it Marcela 🙂

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  9. This sounds absolutely delicious, Tandy. Especially with quinoa. 🙂
    Krista sharing the blog ♥ Preparing for an Autumn MarketMy Profile

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    1. I used it the other night with mushrooms 🙂

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