Ingredients

• Tender cashew nuts - 200 g
• Onion, medium size - 2 (chopped fine)
• Green chilli - 1 (chopped fine)
• Ginger and garlic paste - 3/4 tsp
• Red chilli powder - 1.5 tsp
• Garam masala - 1/4 tsp
• Paste made with 1/2 tsp khuskhus, 2 tsp coconut scrapings and 3 dry cashew nuts
• Tomato puree - 3/4 tbsp
• Salt
• pinch of haldi
• Oil - 1.5 tbsp
• Chopped coriander leaves - 2 tsp
• Cloves - 2
• Elaichi - 2
• Cinnamon - 1/2 inch piece

How to Make Tender Cashew Nut Curry

• Heat oil, add cloves, elaichi and cinnamon. Then add chopped onion and chilli and fry for a few seconds.
• Add ginger-garlic paste and fry till raw smell disappears.
• Add tomato puree, red chilli powder and haldi and cook for 2 mins.
• Now add tender cashew nuts (halves) along with 75 ml of water and salt.
• Let it cook on low flame (it will not take much time to cook as the nuts are tender).
• Finally, add ground paste (made from khuskhus, coconut and dry cashewnuts) and garam masala, mix well and keep for 1 minute (till the gravy becomes thick).
• Remove from heat and sprinkle chopped coriander leaves.