Follow these steps for perfect results
Cashews
Whole
Tomatoes
Blanched
Ginger Garlic Paste
Green Chilli
Slit
Kashmiri Red Chilli Powder
Garam Masala Powder
Bay leaf
Kasuri Methi
Crushed
Fresh cream
Butter
Salt
Wash and blanch tomatoes in water until cool.
Remove skin and blend tomatoes with 8 cashews into a smooth paste.
Heat butter in a pan.
Fry cashews until golden; remove and set aside.
Add bay leaf and ginger-garlic paste to the pan; sauté for 1 minute.
Add tomato-cashew puree and green chili; cook for 2 minutes.
Add red chili powder, water, and salt; simmer for 5 minutes until the gravy thickens.
Add fried cashews and garam masala; simmer for 5 minutes until cashews soften.
Stir in fresh cream; simmer for 2 minutes and remove from heat.
Crush kasuri methi and garnish the dish.
Serve hot with Butter Naan, Tandoori Aloo, and Salad.
Expert advice for the best results
For a sweeter gravy, add a pinch of sugar.
Adjust the amount of red chili powder to your spice preference.
Soaking cashews in warm water for 30 minutes before frying makes them softer.
Everything you need to know before you start
15 mins
Can be made 1-2 days in advance; flavor improves.
Garnish with fresh cream and coriander leaves. Serve hot in a bowl.
Serve with Butter Naan, Jeera Rice, or Roti.
The aromatic notes complement the dish's spices.
Discover the story behind this recipe
Popular dish in North Indian cuisine, often served during celebrations.
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