Basic Kadai Gravy, Popular Restaurant Style Kadai Gravy Recipe

1. To make kadai gravy
combine the red chillies and coriander seeds and dry roast on a hot tava (griddle)
for 30 seconds.
2. Remove and keep aside to cool.
3. Blend in a mixer to a fine powder. Keep aside.
4. Heat the oil in a kadhai
add the garlic and sauté on a medium flame for a few seconds.
5. Add the prepared powder and sauté on a medium flame for a few seconds.
6. Add the green chillies and sauté on a medium flame for another 30 seconds.
7. Add the tomatoes
mix well and cook on a medium flame for 10 to 12 minutes or till the oil separates
while stirring occasionally.
8. Mash it a little using a potato masher.
9. Add the tomato puree
dried fenugreek leaves
garam masala
salt and approx 2 tbsp water
mix well and cook on a medium flame for 1 to 2 minutes. Use the kadai gravy as required.
10. Use this gravy on the same day to make recipes of your choice.
11. If you wish to store it in the deep-freezer for a few weeks
cool the gravy completely
pour in food-grade zip lock bags or airtight containers and store under refrigerated conditions.
12. While making the subzi using the stored gravy
thaw and use it as per the recipe.