Creamy Cashew Curry
Thick cashew gravy with lots of masala
Ingredients
- 100 gm Cashew nuts
- 2 nos Onions cut into small pieces
- Ginger garlic paste - 2 tsp
- 3 nos Green chillies
- 1 tsp Red chilly powder
- 1/2 tsp Coriander powder
- 1/2 tsp Turmeric powder
- 1 tsp Garam masala powder
- Fenugreek powder A pinch, Uluva
- 4 tsp Fresh milk cream
- 2 tsp Oil
- 1/2 cup Water
- 1/2 cup Tomato puree
- Coriander leaves For garnishing
- Salt As reqd
Instructions
- Soak the cashew nuts in water for 15 mins.
- Boil it for 5 - 8 mins.
- Drain off the water and keep it aside.
- Microwave the chopped onions for 4 mins and grind half of it into a paste and keep it aside.
- Heat oil in a pan or a kadai.
- Fry the green chillies and remaining onions, until the onions turn brown.
- Add ginger-garlic paste and the ground onion and saute for 4 mins.
- Add tomato puree followed by all the powders and stir for 3 mins.
- Add cashew nuts and water.
- Cook it for 5 mins.
- Add salt to taste.
- Add cream to make a thick gravy.
- Add the coriander leaves and mix well.
- :- Serve with chappathis.
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