Kadhai Sauce

~ Tandy

Using my home made kadhai sauce I made a Chicken And Paneer stir fry.

Today’s inspirational recipe from Lavender and Lime ♥ Kadhai Sauce ♥ #LavenderAndLime Share on X

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
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4.67 from 3 votes

Kadhai Sauce

This sauce is versatile and can be used in any dish you can think of that needs some heating up.
Recipe Category: Sauces
Makes enough for: 1 batch sauce
All Rights Reserved: Adapted from Curry page 44

Ingredients

  • 80 g ghee
  • 30 g garlic cloves, finely chopped
  • 15 g coriander seeds
  • 8 red chillies
  • 2 onions, finely chopped
  • 5 cm fresh root ginger, finely chopped
  • 3 green chillies, finely chopped
  • 750 g tomatoes, finely chopped
  • 10 mls salt
  • 5 mls garam masala
  • 7.5 mls dried lime leaves, crushed
  • 5 mls fructose

Method

  • Place the ghee into a large frying pan
  • Allow to melt over a medium temperature
  • Add the garlic and fry until it has coloured
  • Place the coriander seeds and red chillies into a mortar and crush with a pestle
  • Add to the garlic and stir to combine
  • When you can smell the coriander add the onions
  • Leave to soften before adding the ginger, green chillies and tomatoes
  • Reduce the temperature and leave to cook until all the liquid has evaporated
  • Add the salt, garam masala and lime leaves
  • Mix in and leave to cook until you can smell the masala
  • Stir in the fructose and remove from the heat
  • Once cooled, remove the chillies and blend until smooth
  • Place into a sterilized glass jar
  • Keep refrigerated and use as needed

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Published by Tandy

I am passionate about using regional, seasonable and sustainable produce when I cook. I live in Gordons Bay with my husband and dogs. We visit new places locally and overseas as often as we can to experience the food of the area. Follow along on our adventures!

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