Khadai Curry

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This is a basic stir-fried curry that I learned from Shakti's Indian Spice Box cooking school in Udaipur when we went to India in 2006. I included it in Almost Vegan, so you may already have see this one, but I fear losing the photocopied recipe I got from Shakti, so here it is again!

Home-style Indian food is not as heavy as the ghee-rich dishes you get in restaurants. This curry is flavorful and light. Although it may seem complicated because it is prepared in several steps, each step builds on the next one, and can be set aside or varied along the way. I can whip up this curry while the rice cooks and it's always good, no matter what I decide to throw into it.

I specify tofu or cauliflower in this recipe, but you can use paneer, potato, eggplant or any other vegetable (or meat) that you like. If you're using chicken or meat, parboil it first or it won't cook through.

Khadai Curry
serves 1-2

Onion Paste
1 onion
2 cloves garlic
2” fresh ginger

Blend in processor with a bit of water. Keeps in fridge for a week. Can be used in all sorts of dishes.

Basic Curry Mix
2 Tbsp oil
1 onion, thinly sliced
5 black peppercorns
2 cloves
1 whole cardamom
2” cinnamon stick
½ tsp brown cumin seeds
1 Tbsp ground coriander
½ tsp turmeric
½ tsp chili powder
2 Tbsp onion paste (above)
¼ cup water
salt to taste

Heat oil in pan and add onion slices. When onions begin to brown, add the whole spices. When onions are caramelized, add the powdered spices, onion paste and ¼ cup of water. Simmer on low heat for 3-4 minutes until the mixture thickens; the oil will separate and float on top of the mixture. This is basic curry mix and can be used as a base for many curry dishes.

Curry
2 small tomatoes, crushed
2 small green peppers, in bite-sized pieces
1 small onion, quartered
100 gr tofu or cauliflower, in bite-sized pieces
dash garam masala

To the basic curry, add the crushed tomatoes and cook until the mixture thickens and the oil floats to the top. (This is a basic tomato-based curry). Add green peppers and onions (and cauliflower, if using it) and cook for two or three minutes. Add tofu and cook for one minute, mixing well.

Remove from heat and serve with a sprinkle of garam masala.

1 Comment

Curry - mmmmmm. This looks good. I'd also recommend the Curry Museum in Yokohama for curry lovers. Not homemade but a good selection from different regions.

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