Kaju Curry – Cashew Nut Curry

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 finely chopped                           1

Tomato finely chopped                         1

Garlic finely 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 finely chopped Onion and stir fry. When Onion softens, add finely chopped Garlic and stir. When Garlic becomes light brownish, add finely 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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