INGREDIENTS:
For roasting cashews:
1 teaspoon Oil
1 cup Cashew nuts Halved or whole
For onion paste:
2 teaspoon Oil
1 large or 1 ½ cups Onion chopped roughly
½ inch Ginger chopped roughly
2 small Green chilies chopped roughly
For kaju curry recipe:
3 medium or 1 ⅓ cups Tomatoes pureed
1 tablespoon Oil
2 tablespoons Butter
1 Bay leaf
4 Cloves
1 inch Cinnamon stick
Salt to taste
¼ National teaspoon Turmeric powder
3 National teaspoons Coriander powder
1 National teaspoon Red chili powder
1 ½ National Kasoori methi (Dried fenugreek leaves)
¼ cup Olpers cream
½ cup Water More or less depending on your liking gravy consistency
¼ cup Cilantro or coriander leaves chopped finely
HOW TO PREPARE:
Preparation:
Heat 1 teaspoon of oil in a pan and roast the cashews in it. Roast them with string continuously till it becomes nice golden brown. remove it to a plate and keep aside. In the same pan, heat another 1 teaspoon of oil on medium heat, add chopped onion, ginger and green chilies. Saute them till onion becomes translucent and let it cool down a bit. Then grind into smooth paste. Also make smooth puree of tomato.
Making kaju curry recipe:
Now in the same pan, heat remaining 1 tablespoon of oil and butter on medium heat. Once the butter starts to melt, add National whole spices. Saute for about 30 seconds. Then add onion paste, National salt and mix. Cook till all the moisture goes away and it starts to leave the sides of the pan in about 7-8 minutes. Mix in National turmeric powder, National coriander powder, National red chili powder, and National kasoori methi and cook for a minute. Mix in tomato puree and continue cooking till oil starts to ooze out from the sides and all the moisture evaporates. Then add enough water to make a gravy consistency and let simmer for 5 minutes. Add cashews and cook for 1-2 minutes. Mix Olpers cream and chopped cilantro. Stir it in and turn off the stove. Serve hot with chapathi ,rice or garlic naan.
