My today's recipe is from the blog MANSOON RECIPE. This is also a side dish for rotis & an ideal side dish for lunch box. It s a fuss free recipe. No need of chopping. All is about grinding :P. As the name says KAJU MASALA, it is a rich gravy. Here, as i was running out of heavy cream i used milk instead of water.
INGREDIENTS:-
1 & 1/2 cup cashew nuts
3 medium tomatoes, pureed
1 tsp ginger-garlic paste
1-2 tblsp heavy cream (optional)
1 1/2 -2 tblsp oil
1 tblsp ghee/oil
salt to taste
For onion paste:-
2 medium onions, peeled & quartered1 inch cinnamon
3 cloves
3 green cardamoms
1 heaped tblsp corriander seeds
1/2 tsp cumin seeds
1 tsp sugar (optional but recommended)
4-5 dried red chillies
6-8 cashew nuts
Spices used:-
1/2 tsp garam masala1/2 tsp kitchen king masala
1/2 tblsp kasoori methi, crushed
1/4 tsp amchur powder/dried mango powder
METHOD:-
1. Grind all ingredients listed under ONION PASTE to a smooth paste without adding water & keep aside.2. Heat about 1tblsp of ghee & fry cashew nuts. Roast these nuts on medium to low heat till they change colour to golden. Remove from pan & keep aside.
3. In same pan add about 1 1/2 to 2 tblsp of oil/ghee & add ground onion paste. Cook it on medium flame stirring continuousely, till its raw smell disappears & oil starts leaving sides, about 7-10 mins. This is a crucial step & be patient as the undercooked onion paste will turn the curry to taste bitter.
4. Mix in the crushed kasoori methi & ginger-garlic paste & stir it for another 2-3 mins. Add all the spice powders & give a good stir about 1 min.
5. Next, mix in tomato puree & cook it for 3-4 mins. Mix in salt to taste, a tsp of sugar if needed & 11/2 or 2 cups of milk & bring the curry to gentle boil & cook for 7-8 mins.
6. Add fried cashew nuts & fresh cream if using & adjust the seasonings. Let it simmer for another 5 mins for all the flavours to blend well.
7. Switch off the pan & garnish with corriander leaves(optional).
HAPPY COOKING :))))))))
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