Almond Cashew Curry

Recipe by
Total Time:
45-60 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

Rate This Recipe

Ingredients

  • 1/2 cup - almonds soaked for 3 hours
  • 20 - cashews soaked for 1 hour
  • 1 tsp - jeera
  • 1/2 tsp - khus khus seeds
  • 1 large onion chopped
  • 1/2 tomato, pureed
  • 1 tbsp- garlic ginger paste
  • 1/2 tbsp - coriander leaves, finely chopped
  • 1 tbsp - ghee
  • 1 bay leaf
  • 1 cardamom
  • 1/2 inch cinnamon
  • 1 clove
  • 1/2 tsp - red chilli powder
  • a pinch - turmeric powder
  • a pinch - garam masala powder
  • salt to taste

How to Make Almond Cashew Curry

  • Skin the soaked almonds and keep aside.
  • Add 1 cup of water and cook almonds and cashewnuts together in a pressure cooker for 2 whistles.
  • Drain and keep aside. Reserve the water for gravy.
  • Heat 1/2 tsbp. ghee, add onion and saute till transparent.
  • Grind sauteed onions, 5 cashews, 5 almonds and tomato together.
  • Heat remaining ghee in heavy pan. Add bayleaf and whole spices.
  • Add remaining cashews and almonds.
  • Stir and add khuskhus and saute for 2 minutes.
  • Add garlic ginger paste and saute till the raw smell leaves.
  • Add the chilli and turmeric powder and warm it. Add the ground masala and stir till oil separates. Add the drained water.
  • Cook till gravy is thick. Sprinkle garam masala. Remove from heat and garnish with coriander.

EXPLORE CATEGORIES