Ingredients

• 1 cup - Almonds soaked for 3 hours
• 1/2 cup - Cashews soaked for 3 hours
• 1 tsp - Sesame seeds
• 1/2 tsp - Khus khus seeds
• 1 large - Onion, chopped
• 2 flakes - Garlic
• 1 inch - Ginger, grated
• 1 tbsp - Coriander leaves, finely chopped
• 1 tbsp - Grated cheese or paneer
• 1 cup - Cream
• 2 tbsp - Fresh curd
• 1 tbsp - Ghee
• 1 - Bay leaf
• 2 - Cardamom
• 1 inch - Cinnamon
• 2 - Cloves
• 1 tsp - Red chilli powder
• 1/2 tsp - Turmeric powder
• 1/2 tsp - Garam masala powder
• Salt to taste

How to Make Almond Cashew Curry with spices

• Peel almonds, wash and drain.
• Pressure cook almonds and cashew together in 1 cup of water for 2 whistles.
• Remove, drain, but save water and keep aside.
• Heat 1/2 tbsp ghee, add onions, saute till transparent.
• Grind together sauteed onions, 5 cashews, 5 almonds, curd, ginger, garlic, half of cream.
• Heat remaining ghee in heavy pan, add bay leaf, whole spices.
• Add the (drained) remaining cashews, almonds.
• Stir and add sesame seeds and khuskhus, saute for 2 minutes.
• Add ground masala, all other spices, salt, except cream.
• Cook till oil separates, add the saved nut water.
• Cook till gravy is thick, stir in cream, simmer for 2 minutes.
• Pour into serving dish, garnish with grated cheese and coriander.
• Serve hot with parathas, roti, etc.