Kaju butter masala (cashew curry)

Ingredients

• Cashew nuts – 2/3 cup
• Oil – 2 teaspoons
• Onion – 1 medium, chopped roughly
• Ginger – 1 inch piece, chopped roughly
• Green chilies – 2, chopped roughly
• Tomatoes – 2, chopped roughly
• Butter – 1 1/2 tablespoons
• Bay leaf – 1
• Cloves – 4
• Cinnamon stick – 1 inch piece
• Turmeric powder – 1/4 teaspoon
• Coriander powder – 2 teaspoons
• Red chili powder – 1/2 teaspoon
• Dried fenugreek leaves (Kasoori methi) – 1 teaspoon
• Heavy whipping cream (Malai) – 1/4 cup
• Water – 1/2 cup (More or less depending on your liking gravy consistency)
• Cilantro – few sprigs, chopped finely (Do not skip)

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Preparation

• Heat a teaspoon of oil in a pan on medium heat. Add cashew nuts and fry till it becomes light brown. Take out in a bowl and keep aside.
• Heat remaining teaspoon of oil in a pan on medium heat. Once hot, add chopped onions, ginger and green chilies. Sauté it for few minutes till onion becomes translucent.
• Let the onion mixture cool a bit and grind it into a blender into smooth paste. Remove in a bowl and keep aside. In same blender add chopped tomatoes and make smooth puree.
• In the same pan, heat butter. Once hot add bay leaf, cloves and cinnamon stick. Sauté till you get nice fragrance.
  
• Add turmeric powder, red chili powder, coriander powder and Kasoori methi. Mix well. Sauté it for one minute. Then add pureed tomatoes. Mix well. Cook this mixture till it leaves oil or reduces. It will take about 3-4 minutes. Then add salt, cream and water. Mix well.
• Let the gravy come to a boil. Then add fried cashew nuts and cook for a minute. Add chopped cilantro just before serving. (Please Do not skip chopped cilantro it gives inviting look to the dish.) Serve hot.
• Serve with:
  Naan, roti or paratha
  Sliced onions with few drops of lemon
  Buttermilk as a side
  Or with Rice.

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