Prep.30 min., Cooking time 10 min., for 4 Persons
Ingredients:
Cashew Nuts ½
For Gravy:
Boiled Onion paste ½ cup
Tomato Puree ½ cup
Garlic chopped 1 tbsp
Butter 1 tbsp
Oil 1 ts
Turmeric Powder ½ ts
Red Chilli Powder 1 ts
Garam Masala 1 ts
Kitchen King Masala 1 ts
Salt to taste
For White Paste
Cashew Nuts ¼ cup
Dried Melon Seeds Powder 1 ts
Poppy Seeds 1 ts
Cardamom Powder ½ ts
Nutmeg Powder Pinch
Mace Blades Pinch
Milk ¼ cup
For Tempering:
Butter 2 tbsp
Oil 1 ts
Onion chopped 1
Tomato chopped 1
Garlic chopped 1 ts
Turmeric Powder ½ ts
Red Chilli Powder 1 ts
Garam Masala 1 ts
Kitchen King Masala 1 ts
Coriander-Cumin Powder 1 ts
Milk Khoya powder 2 tbsp
Cream 1 tbsp
Fresh Coriander Leaves 1 tbsp
Salt to taste
Method:
For White Paste:
Take all listed ingredients for White Paste in a bowl with milk and leave it for 3-4 hours.
Then, take it in a wet grinding jar of mixer. Grind it to paste.
For Gravy:
Heat Butter and Oil together in a pan on low flame. Add chopped Garlic. When Garlic becomes light brownish, add Boiled Onion paste and stir for 2-3 minutes. Add Tomato Puree and mix well. Add Turmeric Powder, Red Chilli Powder, Garam Masala, Kitchen King Masala and Salt. Stir it while on flame until excess water is steamed away and Oil starts to separate around the stuff in the pan. Remove the pan from the flame. Gravy is ready.
For Tempering:
Heat Butter and Oil together in a pan on low flame. Add chopped Onion and stir fry. When Onion softens, add chopped Garlic and stir. When Garlic becomes light brownish, add chopped Tomato and mix well. Add Turmeric Powder, Red Chilli Powder, Garam Masala, Kitchen King Masala, Coriander-Cumin Powder and Salt. Mix well and continue cooking on low flame for 3-4 minutes.
Add prepared Gravy, Milk Khoya Powder and prepare White Paste. Mix well while cooking on low flame for 3-4 minutes. Add Cream and Cashew Nuts. Mix well and cook on low flame for 2-3 minutes. Remove the pan from the flame.
Remove the prepared stuff in a serving bowl. Sprinkle Fresh Coriander Leaves to garnish.
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