KAJU CURRY

INGREDIENTS:

• Cashew(Kaju)- 100gm,
• Tomatoes(tamatar)- 2, 
• Onion(pyaz)- 1,
• khova(khoya)- 1 tbsp,
• clarified butter(ghee)- 1 tbsp,
• cumin seeds(jeera)- 1/2 tsp,
• salt(namak)-  as per test, 
• kasuri methi- 1tsp.

GRAVY INGREDIENTS:

• Onion(pyaz)- 1
• Garlic(lahsun) - 1,
• Green chillies(hari mirch)- 2, 
• Chopped coriander(hara dhaniya)- 1cup,
• Cardamom(ilaichi)- 1, 
• Coriander seeds(dhaniya)- 1/2 tsp,
• Cumin Seeds (Jeera )¼ tsp,
• Fennel seeds(soanf)-1/2 tsp,
• cashew(kaju)-5-6.

METHOD:

1.    Chop the onion and keep aside.

2.    Prepare tomato puree and keep aside.

3.    Add all gravy ingredients to mixer jar and grind it to smooth paste.

4.    Heat ghee in pan and fry kaju and keep aside. Add jeera in pan. Once jeera splutter add chopped onion. And fry until onion pieces look a bit transparent.

5.   Add tomato puree. Fry till ghee separated. Now add gravy paste to the pan. Add water & cook for 5 mins. Add salt, khova, kasuri methi and fried kaju, and mix well. Cook for 5 mins on low flame.

6.    Remove from the flame.

7.    Serve hot with Naan.