Ingredients
-
150
gms Cashew
-
2
tsp Ghee
-
2
tsp Oil
-
For Gravy
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20
Cashew
(For Gravy)
-
5
Almond
-
1
tbsp Melon Seeds
-
Onion
-
1
Cinnamon
-
1/2
tsp Pepper
-
4
Cardamom
-
2
Cloves
-
1/3
cup Curd
-
300
ml Water
-
1
Green chilli
-
For the Curry
-
2
tsp Ghee
-
1
Bay leaves
-
2
Cloves
-
4
Cardamom
-
1
Cinnamon
-
1
tsp Ginger garlic paste
-
1/2
liter Water
-
1/2
tsp Kasuri Methi
-
Salt
-
1/2
tsp Sugar
-
Coriander-Chopped
-
100
gm Cottage Cheese
-
2
tsp Fresh cream
-
1
tbsp Butter
Instructions
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Fry Cashews in Ghee and oil till they turn lightly golden brown and keep them aside.
-
Fry all the ingredients used for gravy and onions for one minute.
-
Add Almonds, Melon seeds, Cashew for another minute, add water and cook till the Cashew becomes soft. Remove it from flame.
-
Grind this mixture adding curd, green chillies into a smooth paste.
-
Heat some Ghee in a pan. Fry Cinnamon, Bay leaves, Ginger garlic paste.
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Add Water, Kasuri methi, Sugar, salt to the Cashew paste and cook it on a low flame for about 15 minutes, till it becomes thick.
-
Once the gravy becomes thick add roasted Cashews, Cream, Butter and cook for a minute with a closed lid.
-
Garnish it with Chopped Coriander and grated Cottage cheese and serve hot with Roti, Naan, or Chapathi.