basic Indian gravies Kadhai gravy This is a gravy which is selectively used in Indian cuisine for making kadhai dishes only like kadhai paneer or sabz 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. INGREDIENTS Tomatoes 1 kg Cream 100 ml oil 100 ml Ginger 20 gm garlic 20 gm green chilies 10 gm 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 METHOD 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 past...
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