Preparation Time 15 Minutes

Cooking Time 30 Minutes

Total Time 45 Minutes

Serve 4

Type of Recipe: Subji/ Curry

Name of Author: Asmi Kadam.

Ingredients:

• 1 Bowl Cashew
• 1 Cup grated coconut
• 1 big size chopped onion
• ½ inch ginger
• 5 to 6 garlic
• Dry spices:
• 1 teaspoon cumin
• 1 teaspoon coriander seeds
• 3 to 4 dry red chilli
• ½ teaspoon poppy seeds
• 4 to 5 cloves
• 8 to 10 black pepper
• 1 bay leaf
• ½ inch cinnamon
• Half Chakri Phool
• 1 Finely chopped onion
• 1 Finely chopped tomato
• 1 teaspoon red chilli powder
• 1/3 teaspoon turmeric
• Salt
• 2 glass hot water
• Oil

Method:

Before starting making curry, soaked the cashew in a hot water for 30  minute.

Heat kadai on a slow flame. Dry roast the spices. Add grated coconut. Once coconut change the colour. Remove it from the kadai. Now add onion, ginger and garlic. Add some oil and sauté well. Once onion cook switch off the gas.

Now grind all this masala form the mixture grind. Now the masala paste is ready.

Now heat a kadai, add oil. Once oil heated, add chopped onion. Cook the onion change the colour. Now add chopped tomato. Cook the onion till mushy. Add 1 teaspoon red chilli powder and turmeric. Mix well.

Now add soaked cashew in the onions. Add salt. Mix well. Keep the lid and allow cooking for 5 minutes. Now remove the lid. Mix well. Now add grind masala and mix well. Add hot water. Allow to cook for 15 minutes.

Once cashew cooks, switch off the gas.

Serve this curry with roti.

Enjoy.

Thank you.

Have a wonderful day.