Kaju Masala Korma
Cashews (kaju) are known to contain omega-3 fatty acids and vitamin E. Both vitamin E and omega-3 fatty acids help to reduce dry eyes and the eye diseases in children.
Ingredients
- 1 cup Whole cashews
- 2 tbsp Ghee
- 1 cup Tomato puree
- 1 medium Onion , finely chopped
- 4 cloves Garlic , finely chopped
- 1 inch Ginger , finely chopped
- 1 sprig Curry leaves
- ½ tsp Red Chilli powder
- 1 tsp Turmeric powder (Haldi)
- 1 tsp Sambar Powder
- 1 tsp Garam masala powder
- To taste Salt
Instructions
- To begin making, heat ghee in a heavy bottomed pan. Add 5-6 cashews and fry for 2-3 minutes till they are medium brown in color. Once done, keep it aside.
- In a blender take remaining cashews and grind to a fine powder and keep aside.
- In the same blender, add chopped onions, ginger, garlic and make it a fine paste without adding water.
- Heat ghee in a heavy bottomed pan, add the onion ginger garlic paste and sauté for a minute until the raw smell goes away.
- Add the curry leaves, cashew powder, turmeric powder, red chilli powder, garam masala powder and sambar powder. Sauté for a minute until it forms a good masala like consistency.
- Once done, add the tomato puree and a cup of water and simmer for a good 3 to 4 minutes. Check the salt and spices and adjust accordingly.
- Finally transfer to a serving bowl and top it with the roasted cashew nuts.
Notes
Serving Tip: Serve with roti, paratha or boiled rice.
