Ingredients
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3
tbsp Oil
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1/2
tsp Cumin Seeds
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2
Onions grated
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2
sprigs Curry leaves
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2
Red Chillies
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1
tbsp Ginger Garlic Paste
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1/2
cup Cashew Nuts
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3
Tomatoes paste
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1/4
tsp Turmeric
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1/4
tsp Garam Masala
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1/2
tsp Roasted Cumin Seed Powder
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Salt
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1/2
tsp Coriander Powder
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1
tsp Mirchi powder
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2
Tomatoes Large pieces
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2
tbsp Cashew Nut paste
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Fresh Coriander – A little
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1
tsp Ghee
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250
ml Water
Instructions
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Heat Oil, add Cumin seeds and let them splutter. Add the grated Onions, Curry Leaves and red chillies and fry until they turn light golden.
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Then add the Cashew Nuts and fry well.
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Once the Cashew Nuts are roasted, add the Ginger Garlic paste and fry.
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Add Garam Masala, Mirchi Powder, Salt, Cumin Seeds Powder, Coriander Powder and fry until the oil floats to the top.
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Once the spices are fried, add the Tomato paste and fry on a medium flame until Oil surfaces.
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Once the paste is cooked, add the Tomato pieces and cook until they become soft in the Oil.
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Once Tomatoes are cooked until their skins come off, add the Cashew paste and fry. (Look at the tips for an alternative to the Cashew Paste).
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Add water, let the mixture cook on a medium flame until Oil comes to the surface. Add Ghee and Coriander and remove from the fire.