This recipe is also known as Kju Carry / Cashew Curry .
Its easy to cook , healthy gravy dish , and contains everyone's favorite nut 'Cashew Nut'
The taste of this dish totally depends on how well you can cook this gravy. For better taste , always give time to roast all spices . Never try to finish cooking this in less time .
Ingredients:
For gravy
1 1/2 large onions
1 tomato
5 cashew nuts
4 cloves garlic
Ginder 1 inch
Whole spices :
2 cloves, 1 bay leaf, cinnamon 1/2 inch
1/2 spoon Garam Masala
1 spoon red chilli powder
Other:
1 large bowl cashew nuts
2 spoon oil for tempering
1/2 tsp cumin powder
1 tsp sugar
1/4 tsp turmeric powder
2 spoons curd
Salt as per taste
Recipe :
Soak 1 large bowl cashew nut for 15 minutes in water before starting this recipe. It will help to cook cashew nut easily with spices.
1. Mix 1 1/2 chopped onion, 1 chopped tomatoes, ginger, garlic, and cashew nuts together.
2. In grinder , make a fine paste of it . Use 1/4 cup of water while grinding.
3. In a large vessel , heat oil for tempering .
4. Add 1/2 tsp cumin seeds, 2 cloves, 1 bay leaf, 1/2 inch cinnamon to this oil.
5. Add finely grated paste of onion and tomatoes to it.
6. Roast the mixture for approx. 1 minute.
7. Oil starts separating from gravy .If not , let it roast for some more time . Oil separating from gravy is the sign that your gravy is roasted correctly.
8. Add 1/4 tsp turmeric powder to it.
9. Add 1/2 spoon Garam Masala and 1 spoon red chili powder.
10. Roast gravy for 1/2 minutes.
11. Add 2 spoons curd, 1/2 spoon of sugar and salt to taste.
12. Stir gravy finely.
13. Add 1/2 cup hot water to this mirture and let it boil on high flame.
14. Add cashews nuts soaked in hot water.
15. Cook this on low flame until gravy turns thicker as you want.
16. To garnish add green coriander leaves
17. Enjoy Kaju Masala with Naan or any kind of roti.
Note:
1. Cashew nuts cooks little early as we already socked them in water.
2. When the Kaju Masala is slightly thin it should be removed from the gas. It becomes thicker when it cools down.
~ Amruta Pednekar
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