Delhi Butter Masala Recipe

Kadhai Masala

DBMKAMA

A kadhai-style curry made with freshly roasted spices, paneer, chicken or mixed vegetables, capsicum, tomato and Delhi Butter Masala.

Watch recipe video

Kadhai Masala Ingredients

• 2 tsp cumin seeds
• 2 tsp fennel seeds
• 10 black peppercorns
• 2 tbsp coriander seeds
• 2 Kashmiri red chilies, broken in half

Prepare the Kadhai Masala

1. Lightly roast the above ingredients in a pan over medium-high heat until fragrant.

2. Remove from heat and cool.

3. Coarsely grind and keep aside.

Ingredients

• 220ml water
• 150g paneer, chicken or mixed vegetables, cut into cubes
• 50g onion, peeled, quartered and separated into petals
• 50g green capsicum, deseeded and cut into large cubes
• 50g tomato, deseeded and cut into large cubes
• 2 tbsp mustard oil
• 1 packet Delhi Butter Masala
• 3 tbsp fresh coriander, chopped, reserve 1/4 for garnish
• 1 tbsp ginger, peeled and julienned

Method

1. Sauté onion, tomato and capsicum in a pan with mustard oil for 1 minute on high heat.

2. Add paneer, chicken or vegetables. Sprinkle kadhai masala powder and sauté for 2 minutes.

3. Remove and keep aside.

4. In the same pan, heat 220ml water. Empty the full sachet into the pan and mix well.

5. Bring to a gentle simmer.

6. Add the sautéed ingredients to the gravy and cook for 3–4 minutes, until fully cooked.

7. Add chopped coriander and mix well.

8. Garnish with ginger julienne and reserved chopped coriander. Serve hot with rice or Indian bread.