Method
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Make a smooth paste of ginger garlic.
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Break cashewnuts into small bits.
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Heat ghee, fry cashewbits, drain, keep aside.
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To same hot ghee, add chopped onions, fry for 2 minutes.
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Add ground paste, salt, green chillies, turmeric powder.
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Add tomatoes, cook till oil seperates from gravy.
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Add cream, stir and cook.
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Simmer for 2 minutes.
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Garnish with chopped coriander and fried cashewbits.
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Serve hot with roti or naan.
Making time: 20 minutes
Makes: 4 servings
Shelflife: Best fresh
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Ingredients:
2 cups malai (thick top cream of milk)
2 onions finely chopped
1 tomato finely chopped
10 flakes garlic
1" piece ginger peeled
5 green chillies
1 tbsp. coriander leaves finely chopped
10-12 cashewnuts
1/4 tsp. turmeric powder
salt to taste
3 tsp. ghee |