Back to 4 servings For the curry base 2 medium onions, roughly chopped 3 medium tomatoes, roughly chopped 5 whole cashews, for the curry base 1 teaspoon ginger garlic paste 2 teaspoons oil 1 tablespoon butter 0.5 teaspoon shahi jeera (cumin seeds) 1 dried bay leaf 2 green chillies, slit 0.5 tablespoon Kashmiri red chilli powder 0.25 teaspoon turmeric powder 0.5 teaspoon garam masala powder 1 teaspoon sugar 1 teaspoon fresh cream, or a dash of milk For garnish 17 whole cashews, 15-20, roasted until golden salt, to taste water, as needed fresh coriander, to garnish
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1 Step 1: Heat 2 teaspoons of oil in a thick-bottomed pan over medium heat. Add 15-20 whole cashews and roast, stirring, until golden. Set them aside.2 Step 2: In the same pan, cook the onions, tomatoes, ginger garlic paste and the 5 cashews over medium heat until very soft and mushy, about 10 minutes. Let the mixture cool completely.3 Step 3: Grind the cooled mixture to a smooth paste without adding any water.4 Step 4: Heat the butter in the same pan over medium heat. Add the shahi jeera, bay leaf and slit green chillies and cook until fragrant.5 Step 5: Pour in the onion-tomato paste with a splash of water and cook for 2 minutes, stirring.6 Step 6: Add the Kashmiri chilli powder, turmeric, garam masala, sugar and salt. Stir to combine.7 Step 7: Reduce the heat to low and cook for 7-8 minutes, stirring, until the curry is thick and creamy.8 Step 8: Stir in the fresh cream (or a dash of milk) and cook for 2 more minutes.9 Step 9: Add the roasted cashews, garnish with coriander, and switch off the heat. Serve hot.getsaucepan.com/r/517d6146-6e5a-5d7b-a24c-45d559812472
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