Tuesday, 17 May 2011

Kaju Curry / Cashew nut Curry


Kaju Curry or Cashew nut Curry is curry for pure indulgence the gravy so thick and rich while the fried cashews renders a wonderful texture to the curry. Be it kids or adults, everybody loves to binge on them with hot naans or pulao or biryani. Prefect recipe for any occasion, they truly make your day.

Kaju Curry / Cashew nut Curry




Category- Vegetarian

Ingredients

Cashew nuts (kaju) 150 gms, fried in puree ghee
Onion 1 large, cut lengthwise
Tomato 1 large, blanched and peel removed
Garlic flakes 6-7, peeled
Ginger piece 1” long
Coriander powder (dhania powder) 1 tsp
Garam masala 1 tsp
Red chilli powder (lal mirch powder) 2 tsp
Fresh Curd (dahi) 3 tbsp
Cashew nuts (kaju) 8-10
Poppy seeds (Khus khus) 2 tbsp
Melon seeds (magaz beej) 2 tbsp
Dried fenugreek leaves (kasuri methi) ¼ tsp
White sesame seeds (white til) 2 tsp
Oil 2 tbsp
Butter 4 tbsp
Khova 2 tbsp
Fresh Cream 2 tbsp
Sugar 2 tsp
Milk ¼ cup
Salt to taste
Water for cooking
Orange food color 1 pinch
Coriander leaves (dhania leaves) 1 small bunch, finely chopped, for garnishing

Method

Soak cashew nuts (kaju), poppy seeds (khus khus), melon seeds (magaz beej) and white sesame seeds (white til) in water for 2 hrs and grind it into a fine paste.

Heat oil in pan fry onion till golden brown and keep it aside. In a mixer blend together fried onions, tomatoes and curd, to a fine puree. Grind ginger garlic in fine paste separately.

In a bowl, mix orange food color with 2 tsp water, apply this all over paneer cubes and shallow fry them in hot oil.

Heat 2 tbsp in another pan, add butter and ginger garlic paste, sauté for a minute. Now to this add the brown onion tomato puree paste and cook till the oil leaves the sides. Add all the dry masalas and mix well.

Add khova, fresh cream and cook till the oil separates. Add salt and sugar. Finally add the white cashew nut paste and mix well. Add milk and little water if required and cook till the gravy thickens.

Once the gravy comes to boil add in the fried cashews (kaju), finally garnish with green coriander, fresh cream and serve.

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