Step By Step Guide to Preparing Recipes with Veeba Kadhai Gravy

When we head to restaurants for some great Indian food, the one dish that always manages to make its way to our tables is the kadhai gravy. Be it kadhai chicken, kadhai paneer or veg kadhai, everyone has their own popular version of this classic favourite and certainly enjoys it with gusto outside. Now making a kadhai dish from scratch can get quite cumbersome, which perhaps explains why it is such a popular restaurant dish. But what if you could make the kadhai dish at home, in your kitchen, with minimal effort? You read it right! Minimal effort. All you need to get started is the ready to cook restaurant style kadhai gravy from Veeba and a few other ingredients. How to get going? Read on in our step-by-step guide:

1.    Gather the ingredients. First, get a bottle of Veeba’s ready to cook kadhai gravy. If you are making chicken kadhai, then dice 250g of boneless chicken. Also keep lemon juice and red chilli powder handy. For the kadhai paneer, you will need 250 g of diced paneer. Similarly, for veg kadhai, dice about 250 g of vegetables of your choice including carrots, beans, potatoes, peas and cauliflower. Oil, chopped onions, capsicum and salt are also needed to cook the recipe.

2.    For chicken kadhai. Marinade the diced boneless chicken in some lemon juice, red chilli powder and salt and set aside for 10-15 minutes. Heat oil in a pan and lightly saute the marinated chicken pieces till they are cooked. Alternatively, you can also roast or grill the chicken pieces in the oven. For kadhai paneer and veg kadhai. Lightly saute the paneer or vegetables (according to the recipe you are making) in some oil and salt.

3.    Prepare the gravy. Mix about half a bottle of the Veeba kadhai gravy (125 g) in half a cup of water (125 ml) and set aside. In a pan, heat oil and saute the diced onions and capsicums with some salt till the onions are light pink in colour. Then, according to the recipe, add the prepared chicken, paneer or vegetables in the pan and saute for another minute. Add the gravy mix and bring to a boil. Then simmer the curry for a few minutes.

4.    Serve hot with steamed rice, pulao or chapatis and naan and watch everyone enjoy.