| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
helping
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Ingredients
- 100 grams Nuts Fox / Makhana
- 1/2 cup Cashew Paste
- 8 – 10 Cashews
- 2 tbsps Fresh cream
- 2 Onions Coarsely chopped
- 4 pods Chopped Garlic
- 1/2 inch Chopped Ginger
- 2 chilies Green
- 1 Bay Leaf
- 1 inch Cinnamon
- 1/2 tsp Cardamom powder
- 1 tbsp Coriander powder
- 1 tsp chili powder Red
- 1/2 tsp Garam masala powder
- 1 tsp masala Kitchen king
- Salt
- 4 tbsps Butter Oil/
- 1 tbsp Coriander Chopped
Ingredients
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Instructions
- Heat 1 tbsp of butter in a wok and roasted makhana and cashews and keep aside.
- In the same wok add 2 tbsp of butter and heat.
- Now add bay leaf, cinnamon stick, ginger and garlic and saute till golden.
- Add chopped onions and saute till raw smell goes off.
- Now add chopped tomatoes and saute till the moisture starts evaporating.
- Turn off the flames and set aside to cool.
- Transfer the cool mix into a blender jar. Hand pick the bay leaf and cinnamon and grind the rest to make a fine paste.
- Heat 1 tbsp of butter in a wok again and add in the paste and fry for couple of minutes.
- Add red chili powder, coriander powder, garam masala powder and kitchen king and fry till butter/oil starts oozing out from the sides.
- Now add cashew paste, fresh cream and fry for another few minutes.
- Adjust salt and add water/ milk as per required consistency.
- Let the curry come to a boil and then add the roasted makhana and cashews. Lower the flames and let it cook for 2-3 mins in low flames with lid closed.
- Turn off the gas, and garnish with freshly chopped coriander.
- Serve hot with naan or roomali roti.
Recipe Notes
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Thanks for stopping by!
Love : Shaheen
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