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.