Cashewnut Curry

 

Ingredients:

 

Cashewnuts - 100gms (Dry roast & soak in the hot water)

Onions - 2 Sliced

Red chilli powder - 1tsp

Coriander powder - 1tbsp

Garam masala powder - 1tsp

Tomato puree - 1/2 cup (Readymade 100ml)

Turmeric powder - 1/4 tsp

Ginger & garlic paste - 1 tbsp

Oil - 3 Tbsp

Salt - to taste

 

Dry Roast and grind into paste:
 

Cashewnuts – 15 nos

Dry coconut grated – 3 Tbsp

Poppy seeds – 1Tbsp

Peanuts- 2Tbsp

 

Method:

1.     Heat little oil in a pan add onion slices, and fry the onions till light brown & keep aside.

2.     Dry Roast and grind into fine paste along with fried onions.

3.     In a pan roast the cashew nuts & soak in the hot water for 30 minutes keep aside.

4.     Heat a oil in a pan add ginger & garlic paste fry a little, add Turmeric powder,  red chilli powder, grounded paste, salt, Coriander powder, garam masala powder & fry for 4 to 5 minutes. 

5.     Add Tomato puree and cook for 2 to 3 minutes.

6.     Then add 1 cup of water & mix well, and cook till oil floats on top.

7.     When oil floats on top, drain out the water & add the soaked cashew nuts in the gravy and mix well, and cook for another 5 minutes.

8.     Garnish with coriander and serve hot with rice.