Recipe Description

Kaju Curry Recipe
Ingredients
Cashew-nut (soaked overnight) 1 cup
Ghee                                          2 tbsp + 1 tbsp
Cinnamon stick                          2 no.
Green Cardamom                      4-5 no.
Bay leaf                                      1 no.
Cloves                                       2-3 no.
Cumin seeds                             1 tsp
Onion chopped                          1 no.
Ginger garlic paste                    1 tsp
Tomato chopped                        2 no.
Salt                                            to taste
Coriander powder                      1 tbsp
Red chilli powder                       1 tsp
Turmeric powder                        1/2 tsp
Water                                         as required
Ginger julienne                         1/2 inch
Green chilli chopped                 1 no.
Kasoori methi                            1 tsp
Garam masala                           pinch
Fresh cream                              1/4 cup

Method:
1. Heat 2 tbsp of ghee in a pan, add cinnamon stick, green cardamom, bayleaf and cloves, mix well and saute for 30 sec.
2. Add cumin seeds, mix well and saute for 1 min.
3. Add chopped onion and saute for 2-3 min.
4. Add ginger garlic paste, mix well and saute for 1 min.
5. Add chopped tomato and mix well.
6. Add salt, mix well and saute for 3-4 min.
7. Add coriander powder, red chilli powder and turmeric powder, mix well and saute for 3-4 min.
8. Switch off the flame and keep this aside to cool down.
9. Transfer the masala in mixing jar, add 1/4 cup of water and grind to a smooth paste.
10. Heat 1 tbsp of ghee in a same pan, add ginger julienne and green chilli chopped, mix well and saute for 30 sec.
11. Strain the gravy in a pan, add little water in mixing jar, shake well and add to the pan, mix well and boil for 2 min.
12. Add soaked cashewnut, mix well and boil for 4-5 min.
13. Crushed the kasoori methi and add to the pan.
14. Add garam masala powder and fresh cream, mix well and boil for 3 min.
15. Remove in serving bowl, garnish with fresh cream and serve hot.

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