Punjabi Recipe: Cashew curry is a popular Punjabi vegetable, know the recipe here...


Material :
Cashews ½ cup
green peas ¾ cup
Makhana 1½ cups
Onion 1 medium 125 grams
Green chilli 1-2
Ginger 1½ inch piece
Tomatoes 2 medium / about 250 grams
Kasuri Methi ½ tsp
coriander powder 2 tsp
Red chilli powder ½ tsp
Turmeric ¼ tsp
Garam masala ½ tsp
sugar 1 tsp
Salt 1 tsp/as per taste
Ghee/oil 3 tbsp

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Fresh cream ½ cup Water 1 cup
Chopped coriander 1 tbsp
whole spices bay leaves 2
cloves 4-6
green cardamom 4
Cinnamon 2 pieces (½ inch wide and 1 inch long)

Method :
1. Peel the onion and ginger and wash them. Remove the stalk from the green chilies and wash them. Cut them coarsely and grind them finely in a blender. Wash the tomato, cut it into four pieces, and then grind it in a blender.

2. Heat 2 teaspoons oil/ghee in a non-stick pan. Now roast the cashews on medium flame until they turn pink-red. Keep the roasted cashews aside.

3. Again heat 1 tsp oil/ghee in a non-stick pan. Now fry the makhanas in it till they become crisp and keep them aside. Now again heat about 2 tbsp oil/ghee in a non-stick pan. Add all the spices in it. Add (bay leaves, cloves, cardamom, and cinnamon) and fry on a medium flame for about a minute.

4. When the spices are roasted, a very fragrant aroma arises. Now add onion paste and fry until the onion turns golden. It takes about 8 minutes. Now add coriander powder, red chili powder, and turmeric powder, Add kasuri methi and garam masala. Mix all the ingredients well.

5. Fry the spices well for 1 minute. Now add tomato puree and fry till the ghee leaves the sides. This process takes 3-5 minutes.

6. Now add fresh cream and fry for a minute. Then add about 1 cup water, sugar, and salt and boil the curry for 3-4 minutes.

7. Now add green peas and cook for about 2 minutes. (I have used frozen peas which are already soaked but if you are adding fresh peas then add them to the curry after boiling in hot water for 2 minutes


8. Now add pre-roasted cashew nuts and makhana and mix all the ingredients well. Cook for a minute and turn off the flame.

9. Shahi Cashew Curry is now ready to serve. Garnish Shahi Cashew Curry with chopped coriander and raisins to make it more royal.
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