- To a pan on medium heat, add 2 teaspoons ghee. Then add 1 cup whole cashews and sauté, stirring often until the cashews turn light golden brown in color, around 2 to 3 minutes. Remove cashews from pan on a plate and set aside. To the same pan, now add 1 tablespoon ghee and 1 tablespoon oil. Once hot, add the whole spices- 1-inch cinnamon stick, 1 bay leaf, 2-3 whole cloves, 1 star anise and 1 teaspoon shahi jeera. Then add 1.5 teaspoon Kashmiri red chili powder and cook the chili powder in the oil for 10 to 15 seconds. Then add the finely chopped onion. Stir well and cook the onions for around 5 minutes, stirring often. Add the finely chopped ginger and garlic stir and cook for 2 to 3 minutes. Then add tomatoes, puree. Stir, then cover and and cook the tomatoes for 7 to 8 minutes until they are completely cooked and oil is oozing from the sides. Add the spices- 1 teaspoon coriander powder, 1/2 to 3/4 teaspoon fennel powder remaining 1/4 teaspoon of Kashmiri red chili powder 3/4 teaspoon salt and 1 teaspoon sugar. Also add 1/4 cup water along with. Stir and cook the spices for 1 minute. Then add 3 tablespoons yogurt and stir continuously until it's all well combined.Stir and cook for 2 more minutes. Now add 1/2 to 3/4 cup of water to the pan. Mix well and let it come to a light simmer. Add 1.5 teaspoons kasuri methi and stir. Finally add in the fried cashews and stir well. Cook for 30 seconds. Then add 2 to 3 tablespoons heavy cream. Cook for 1 more minute and then turn off heat. Sprinkle garam masala and cardamom powder on top. Serve warm with naan or paratha.
Kaju masala curry
#myrecipe
By Sai Charan
Feb, 19th
566
Servings
4 persons
Cook Time
20 minutes
Ingredients
21
- 23
Ingredients
- Ghee
- Cashew
- Oil
- Cinnamon
- Bay leaf
- Cloves
- Star anise
- Caraway
- Red chilli powder
- Onion
- Ginger garlic paste
- Tomato
- Corinader powder
- Fennel powder
- Red chilli powder
- Salt
- Sugar
- Water
- Curd
- Kasuri methi
- Heavy cream
- Cardamom powder
- Garam masala
