Whether it's the weekend or a special guest is coming over, the first thought that comes to mind is, "Let's order something nice from outside." We often get caught up in the expensive restaurant menus and long waiting lists, just for that one "perfect dish." Did you know that the "cashew curry" you spend so much money on outside is incredibly easy to make at home? Yes, it's a dish that will fill you up, but not your appetite. Let's find out.

Ingredients for Cashew Curry
Cashews: 1 cup (half a cup for the gravy, half a cup for frying and adding to the curry)
Vegetables: 2 onions, 3 red tomatoes, 1 inch of ginger, 5-6 cloves of garlic.
Whole spices: Bay leaf, a small piece of cinnamon, and 2 green cardamoms.
Ground spices: Turmeric, Kashmiri red chili (for color), coriander powder, garam masala, and salt.
Special touch: Fresh cream (2 tablespoons), kasuri methi (kasuri methi), and 1 tablespoon butter/ghee.

The real secret lies in the gravy.
The secret of restaurant-style cashew curry lies in its gravy. Boil onions, tomatoes, ginger, garlic, and a few raw cashews in water and grind them into a smooth paste. Remember, adding ground cashews to the gravy gives it the consistency and rich texture we enjoy in hotels. Once the paste is ready, half the work is done.

Don't forget to golden-golden the cashews.
The cashews are the hero of the dish, so they deserve special treatment. Before cooking the gravy, fry the cashews in a tablespoon of ghee until they turn light golden. This step is crucial because when you bite into the soft gravy, the crunchy cashews are a mouth-watering flavor.

Kasuri Methi and Cream
Sauté the spices until the oil separates, then add the fried cashews. Before turning off the heat, add fresh homemade cream and a little Kasuri Methi, rubbed in your palms. The aroma of Kasuri Methi will permeate your kitchen. Serve it with hot naan or parathas, and your family will be raving.

PC Social Media