Khana- Indian Recipes and Cuisine

Method

Step 1: Clean cahewnuts and fry separately in ghee until slight colour. Keep aside
Step 2: Heat ghee and fry onions till ghee separates, add ground masala and fry till it smells is good.
Step 3: Add cashewnuts, coconut extract and cook on low heat. Remove when the gravy is thick.

To prepare the seasoning

Step 1: Heat oil in a pan, season with mustard seeds, re chillies and curry leaves, add onions and fry till golden brown.
Step 2: pour the seasoning over the cashewnut curry.
Step 3: Serve hot with rice or chappathis.

To make coconut extracts

Step 1: Grate the coconut and grind it with one cup of water.
Step 2: Sqeeze and strain through a muslin cloth or with a fine strainer thick extract.
Step 3: Add some more water and grind it, strain again and use the thin milk.

Ingredients

Cahewnuts - 200 gms

Onions - 2 (chop finely)

Coconut - 2 cups (from 1/2 grated coconut)

Chilli powder - 1 tbsp

Curry powder - 1 tsp

Salt to taste

Turmeric powder - 1/2 tsp

Ghee - 2 tbsp

For the Seasoning

Oil - 1 tbsp

Mustard seeds - 1/2 tsp

Red chillies - 2 to 3 (cut into pieces)

A few springs of curry leaves

Onions - 1 (sliced)

Grind together

Green chillies - 4

Garlic - 8 Flakes

Ginger - 2.5 cm piece

Coriander leaves - 1 small bunch