Kaju Kari Recipe:

Ingredients:
- 1 cup cashew nuts (kaju)
- 1 large onion, finely chopped
- 2 medium tomatoes, finely chopped
- 1/4 cup yoghurt (curd)
- 1/4 cup fresh cream
- 1 tablespoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon cardamom powder
- 2 tablespoons vegetable oil
- 1 tablespoon ghee (clarified butter)
- Salt to taste
- Fresh coriander leaves for garnish

Instructions:

1. Begin by soaking the cashew nuts in warm water for about 30 minutes. Drain the water and set aside.

2. In a large, heavy-bottomed pan, heat the vegetable oil and ghee over medium heat. Add the cumin seeds and let them splutter.

3. Add the finely chopped onions to the pan and sauté until they turn golden brown.

4. Now, add the ginger-garlic paste and cook for a minute or until the raw smell disappears.

5. Toss in the finely chopped tomatoes and cook until they become soft and the oil starts to separate from the mixture.

6. Lower the heat and add turmeric powder, red chilli powder, garam masala, cardamom powder, and salt. Mix well and cook for a couple of minutes to blend the spices.

7. Add the soaked cashew nuts to the pan, stir to coat them with the spice mixture, and cook for another 2-3 minutes.




8. In a small bowl, whisk the yoghurt until smooth and add it to the pan. Mix well and cook for 5-7 minutes, allowing the cashews to absorb the flavours.

9. Pour in the fresh cream, and gently stir it into the kaju kari. Let it simmer on low heat for an additional 5 minutes, stirring occasionally to avoid sticking to the bottom.

10. Once the gravy thickens and the cashew nuts are cooked through, turn off the heat.

11. Garnish the kaju kari with fresh coriander leaves.