Ingredients

1 cup heavy cream or malai beaten
2 onions chopped
1 capsicum chopped
1 tomato chopped
4-5 flakes garlic
1" piece ginger, peeled
5 green chillies slit lengthwise
1/2cup coriander leaves finely chopped
18-20 cashewnuts, quartered
1/4 tsp. turmeric powder
salt to taste
1 tbsp. ghee

Method

1. Make paste of ginger and garlic, keep aside.
2. Heat ghee in pan, fry cashews to a golden brown, drain, keep aside.
3. Add chillies, fry for few seconds, drain, keep aside.
4. Fry tomato chunks till tender, drain, keep aside.
5. Add chopped onion, capsicum ginger garlic, stirfry till onions are tender.
6. Add tomatoes, cook till oil separates.
7. Add salt, chillies, cream,  turmeric, half coriander, simmer gently stirring.
8. Once cream is well blended, take off fire, add half cashewnuts,  mix.
9. Pour into serving dish, garnish with remaining coriander and cashewnuts.
10. Serve piping hot with rotis, parathas, naans, etc.

Making time: 25 minutes
Makes: 4 servings
Shelflife: Best fresh

Ramadan Dishes

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