Indian dishes like chole, dal makhani, and paneer butter masala are often prepared in a kadhai for their depth of flavour. Thanks to its unique shape, a wok is best suited for high-heat stir-frying ...

To make the filling, heat one tablespoon of oil in a kadhai or heavy-bottomed pan ... and stir for a minute. 4. Now add the paneer, half-boiled green peas, and kasuri methi to the vessel. Stir and ...