Kaju curry or cashew curry is a delicious north Indian variety. It is less spicy then other Punjabi dishes but is equally tasty and deliciously mouth watering.
50gms Cashews (kaju)
100gms poppy seeds (khas khas)
500gms onion
60gms dry coconut (khopra) optional
50gms Charoli optional
500gms tomatoes
100gms thick milk creme (mava)
Cumin (jeera), ginger (adrak), salt, pepper (mirch) and other spices to taste.
Grind poppy seeds, 25gms cashews, charoli and dry coconut. Puree the tomatoes. Fry onion pieces and grind. Heat oil in a deep pan, add cumin, salt and other spices. Add ginger to it and saute the mixture (bhun le). Add turmeric, red chilly powder, and grinded cashew misture to it. Cook for 2 minutes, then add crushed onion and tomato puree. Add 100gms milk creme, 2tsp garam masala and little water.
Add salt to taste. Cook until the preparation in ready. Put off the flame, garnish with coriander leaves and cashews. Serve hot
50gms Cashews (kaju)
100gms poppy seeds (khas khas)
500gms onion
60gms dry coconut (khopra) optional
50gms Charoli optional
500gms tomatoes
100gms thick milk creme (mava)
Cumin (jeera), ginger (adrak), salt, pepper (mirch) and other spices to taste.
Grind poppy seeds, 25gms cashews, charoli and dry coconut. Puree the tomatoes. Fry onion pieces and grind. Heat oil in a deep pan, add cumin, salt and other spices. Add ginger to it and saute the mixture (bhun le). Add turmeric, red chilly powder, and grinded cashew misture to it. Cook for 2 minutes, then add crushed onion and tomato puree. Add 100gms milk creme, 2tsp garam masala and little water.
Add salt to taste. Cook until the preparation in ready. Put off the flame, garnish with coriander leaves and cashews. Serve hot
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