Kadhai Fry Spice Mix Food

KADHAI CHICKEN

Steps:

• Heat oil in a wok.
• Add coriander seeds, cinnamon, cardamom and bay leaves.
• Once oil is hot, add the sliced onions; fry till golden brown.
• Add ginger and garlic and fry till onions are dark brown.
• Add cumin powder, coriander powder, garam masala, red chili powder and salt.
• Fry the mixture for 5 minutes.
• Add chopped tomatoes.
• Fry the mixture till the you can see oil separating at the sides.
• Add chicken and mix well.
• Fry on high heat for 2 minutes, stirring continuously.
• Reduce heat to medium and cook covered.
• If the spice mixture is dry add little water.
• Keep checking occasionally to see that the spice mixture or the chicken does not burn.
• Once chicken is done add the quartered green bell peppers and fry for a minute.
• Add onion, quartered; fry for a minute.
• Add the quartered tomato and fry for a minute.
• The last three ingredients need to be cooked, but should not get mashed.
• Remove from heat and serve with your favorite bread.

MIXED VEGETABLE KADHAI

Steps:

• In a small frying pan, gently dry-roast the spices for the kadhai masala, stirring often to avoid any burning. Once the coriander seeds have colored a little, pour everything into a spice blender and grind to a fine - or even slightly coarse - powder.
• Heat the oil in a large non-stick saucepan, add the onion and cook until golden on the edges. Add the ginger and garlic and sauté for 1 minute or until they smell cooked. Add the blended tomatoes, turmeric and salt and cook over a medium-high heat until the mixture has completely reduced and releases oil back into the pan.
• Stir in the potato and carrot, cover and cook gently for 5 minutes. Add the cauliflower and boiling water and return to the boil. Cover and cook for another 15 minutes or until the vegetables are just cooked, adding the peas for the last couple of minutes.
• Add the garam masala and fenugreek leaves to the pan and give it a stir. Take it off the heat and sprinkle over and shake in the cream and coriander. Taste and adjust seasoning and serve.
• Recipes excerpted with permission from I Love India by Anjum Anand, ( Quadrille September 2017)

KADHAI FRY SPICE MIX

Steps:

• After dry roasting the coriander and cumin seeds, set aside to cool before mixing or grinding the remaining spices.
• these measurements are for the powdered forms of the spices not the whole.
• additionally you may garnish with chat masala for an enhanced tart note.

FRY COATING MIX

Steps:

• Mix all ingredients.
• Pat dry meat you plan to coat.
• Cover the meat with the mix.
• Fry according to your regular preparation process for that particular meat.