How to make Korma with Cashew Nuts Recipe
Ground tomato, green chilly, ginger and cashews to make a fine paste.
Preheat pan on a flame. Add some oil into it. When oil is slightly warm, add cashews, stir constantly and roast for while until they slightly change in color.
Now add cumin seeds in oil and saute for while. After sauteing cumin seeds, add asafoetida, turmeric powder, whole garam masala. Peel brown cardamom and use its seeds. Saute for 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.
If you wish to make gravy with onions then, take one onion and chop it finely or ground finely. After sauteing cumin seeds add onions and likewise add rest of the spices mentioned above.
You can make as per your preference with melon seeds, poppy seeds, mawa, paneer, coconut and so on.
If you like eating spicy sabzi then increase the amount of red chilly powder.
For 4 to 5 members
Time - 25 minutes