Thursday, Dec 20 2007

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Almond Cashew Curry

Ingredients:

1 cup almonds soaked for 3 hours
1/2 cup cashews soaked for 3 hours
1 tsp. sesame seeds
1/2 tsp. khuskhus seeds
1 large onion chopped
2 flakes garlic
1" piece ginger grated
1 tbsp. coriander leaves finely chopped
1 tbsp. grated cheese or paneer
1 cup cream
2 tbsp. fresh curds
1 tbsp. butter
1 tbsp. ghee
1 bayleaf
2 cardamoms
1" piece cinnamon
2 cloves
1 tsp. red chilli powder
1/2 tsp. turmeric powder
1/2 tsp. garam masala powder
salt to taste

Method:

1. Peel almonds, wash and drain.
2. Put almonds, cashews together, add 1 cup water.
3. Pressurecook for 2 whistles.
4. Remove, drain, but save water, keep aside.
5. Heat 1/2 tsbp. ghee, add onions, saute till transparent.
6. Grind together: Sauteed onions, 5 cashews, 5 almonds, curds, ginger, garlic, half of cream.
7. Heat remaining ghee in heavy pan, Add bayleaf, whole spices.
8. Add drained remaining cashews, almonds.
9. Stir and add sesame seeds, and khuskhus, saute for 2 minutes.
10. Add ground masala, all other spices, salt,, except cream.
11. Cook till oil seperates, add drained nut water.
12. Cook till gravy is thick, stir in cream, simmer for 2 minutes.
13. Pour into serving dish, garnish with grated cheese and coriander.
14. Serve hot with parathas, roti, etc.

Making time: 45 minutes
Makes: 5 servings
Shelflife: 2 days

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