Cashew korma is a very delicious vegetable with rich gravy. It can be made on a particular occasion or party at a festival, or if you feel like eating something special, then cashew korma can be eaten.
Ingredients: Cashewnuts - 50 g, for gravy: Tomato - 4 (250 g), Ginger - 1 inch, Green chilli - 1, Cashewnuts - 10-12, Cream for grinding in spices - 100 g, Oil - 2-3 tbsp, Coriander - 2-3 tbsp (finely chopped), Asafoetida - 1 pinch, cumin - 1/4 tsp, Big Cardamom -1, Clove - 2, Pepper- 6-7, Cinnamon- 2-3 salt - less than 1 tsp or to taste, garam masala - less than 1/4 tsp, red chilli - 1/4 tsp, turmeric powder - 1/4 tsp, coriander powder - 1 tsp.
Method: Grind tomatoes, green chillies, ginger and cashew nuts to make a fine paste. Heat the pan on the gas, add oil to the pan, when the oil is lightly heated, add cashew nuts, run continuously, fry until light colour changes. Add cumin seeds to the oil and fry, after frying the cumin seeds, peel the asafoetida, turmeric powder, whole garam masala, large cardamom, add its seeds and fry lightly, now add tomato, cashew nuts, green chillies, ginger paste and fry the spices with a spoon until the oil is seen floating on the spices, add red chilli powder.
Add garam masala and cream to the roasted masala. Add half a cup of water to the gravy. Add water as thick or thin as you want to keep the gravy as thick or thin and cook while running until the gravy boils again. Now add little coriander leaves to it. When the gravy boils, add salt and fry cashew nuts and cover and let the vegetable cook for 3-4 minutes on a very slow flame, so that all the spices inside the cashew nuts are absorbed.
The vegetable is ready to be made. Turn off the gas. Take out the vegetable in a bowl. Garnish with coriander leaves on top. Serve hot cashew korma with chapati, parantha, non or rice and eat.
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