Kaju Korma is something you would love to make on a special occasion as it has a royal feel to it. The luscious and flavourful preparation will definitely add a zing to your party menu and it’s quite easy to prepare; takes only 25 minutes.

For 4 to 5 members
Time – 25 minutes

Ingredients
Cashews – 50 grams
For gravy
Tomato – 4 (250 grams)
Ginger – 1
Cashews – 10 to 12 (to be ground for masala)
Green chilly – 1
Cream – 100 grams
Oil – 2 to 3 tbsp
Green coriander – 2 to 3 tbsp (finely chopped)
Asafoetida – 1 pinch
Cumin seeds – ¼ tsp
Whole garam masala – Brown cardamom – 1, Clove – 2, Black pepper – 6 to 7, Cinnamon stick – 2 to 3
Salt – 1 tsp or as per taste
Garam masala – less than ¼ tsp
Red chilly powder – ¼ tsp
Turmeric powder – ¼ tsp
Coriander powder – 1 tsp

Method
* Take tomato, green chilly, ginger and cashews to make a fine paste.

* Preheat pan on a flame. Add some oil to it. When oil is slightly warm, add cashews, stir constantly and roast for a while until they brown.

* Now add cumin seeds in oil and saute for a while. After sauteing cumin seeds, add asafoetida, turmeric powder, whole garam masala. Peel brown cardamom and take its seeds. Saute for a while. Now add tomato-cashew-green chilly-ginger paste and stir constantly until oil starts separating from the masala. Add red chilly powder as well.

* Add cream to this roasted masala. Now add 1/2 cup water to the gravy. Keep the gravy dense or thin as per your preference, so add water accordingly. Now cook again until the gravy starts simmering. Add some green coriander as well.

* When gravy starts simmering, add salt and roasted cashews into it. Cover and cook on low flame for 3 to 4 minutes, so that cashews absorb spices nicely.

* Sabzi is ready, turn off the flame. Take out the sabzi in a bowl. Garnish with some coriander sprigs. Serve steaming hot kaju korma sabzi with chapati, naan or rice and relish eating.

 

 

 

[“source-indianexpress”]