Kaju Masala

Kaju Masala  -  Shraddha Ashwini Prabhu

Cashew nuts: 1 1/2 cups

Tomatoes: 3 (pureed)

Ginger garlic paste: 1tsp

Sugar: 1/2tsp (optional)

Oil: 1 1/2tbsp

Ghee: 1tbsp

Salt to taste

For onion paste

Onions: 2

Cinnamon: 1″ piece

Cloves: 4

Cardamom: 2

Dhania seeds: 1 heaped tbsp

Cumin seeds: 1tsp

Dried red chillies: 5

Cashew nuts: 8

Spices

Garam Masala: 1/2tsp

Kitchen king masala: 1/2tsp (optional)

Amchur pwd: 1/4tsp

Kasuri methi: 3tsp

Coriander leaves: To garnish

Let’s get cooking

1. Grind the ingredients under onion paste to a smooth paste, without adding water. Keep aside.

2. In 1tbsp of ghee dry roast the cashew nuts until they turn light brown. Keep aside.

3. In the same pan heat the oil and fry the onion paste on a low flame, until nicely brown and raw smell disappears.

4. Add the ginger garlic paste and kasuri methi. Fry for a couple of minute.

5. Add the garam masala, kitchen king masala and amchur and fry for another minute.

6. Put in the tomato puree, sugar and salt, along with 1 1/2 to 2 cups of water and bring it to a boil. Let it cook for 5-7 minutes.

7. Add the cashew nuts and mix well. Let it cook for another 5 minutes.

8. Turn off gas. Garnish the curry with coriander leaves and serve hot with naan, rotis or biryani.