Almond Cashew Curry with spices

Recipe by
Total Time:
2-4 hours
Serves: 5
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Technique: One-Dish 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

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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.

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