Kaadai (quail) gravy

Name: Kaadai (quail) gravy
Total time: 2100 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 pair quail; Oil; 1 big Tomato fine chop; 1 medium onion finely chopped chop; leaves Coriander; 1 clove; 1/2inch cinnamon; 1 tsp Chili powder; 1 tbsp Ginger garlic paste; 1/2 tsp turmeric powder; 1 tbsp Curd; Salt needed; 1 tsp curry masala; 1 tsp chilli; 1/2 tsp turmeric; Salt needed; Oil needed

firdous mohamed @cook_jafrul

Riyadh, Riyadh Region, Saudi Arabia

Fried kaadai gravy combo for chappathi parotta

firdous mohamed @cook_jafrul

Riyadh, Riyadh Region, Saudi Arabia

Fried kaadai gravy combo for chappathi parotta

Saved

Ingredients

35 mins

2 servings

1 pair quail
Oil
1big Tomato fine chop
1medium onion finely chopped chop
leavesCoriander
Spices
1clove
1/2inch cinnamon
Marination quail
1 tspChili powder
1 tbspGinger garlic paste
1/2 tspturmeric powder
1 tbspCurd
Salt needed
Masala powder
1 tspcurry masala
1 tspchilli
1/2 tspturmeric
Salt needed
Oil needed

Saved

Steps

35 mins

1

Fry the marinated kaadai(quail) in tawa
2

Put pan in stove add oil and spices
3

Add onion, ginger garlic paste, salt sauté well
After that add tomato, coriander leaves together sauté until it become juicy
4

Add curd, masala powder sauté well add the fried kaadai also after raw smell gone
5

Add some water put on low flame and close the lid
Off the stove after gravy is thickened
Kaadai gravy is ready to serve with chappathi