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J. Inder Singh Kalra

Kadhai Gravy

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Preparation info
  • Yield: approx

    550 ml

    • Difficulty

      Easy

    • Ready in

      45 min

Appears in
top 1000Prashad: Cooking with Indian Masters
Prashad

By J. Inder Singh Kalra

Published 1990

  • About

Ingredients

  • 75 g/6 Tbs Ghee
  • 30 g/5 tsp

Method

Preparation

THE SPICES: Pound the coriander seeds and whole red chillies with a pestle.

THE VEGETABLES: Remove stems, wash, slit, deseed and chop green chillies. Scrape, wash and chop ginger. Wash and chop tomatoes.

Cooking

Heat ghee in a kadhai, add garlic paste and saute over medium heat

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