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Rich kaju curry

Ingredients

Ghee: half cup

Cumin seeds: 2 tsp

Grated onion: 1 cup

Cashew nuts: 15 to 20

Poppy seeds: 2 tbsp

Milk: quarter cup

Dessicated coconut: 2 tbsp

Turmeric powder: half tsp

Chilli powder: half tsp

Coriander powder: 1 tbsp

Garam masala: half tsp

Salt: as required

Green chillies: 2-3

Mixed vegetables: 1 cup

Cream: quarter cup

Coriander leaves (chopped): 2 tbsp

Water: one-and-a-half cup

Soak the cashew nuts and poppy seeds (separately) in water for about half an hour and grind to a fine paste. Keep aside. Heat the ghee in a heavy pan and add the cumin. When the seeds splutter, add onions and sauté till it turns a light brown. Now add the ground pastes and sauté till the fat separates. Add the vegetables and mix well. Add the turmeric powder, chilli powder, garam masala, coriander powder, salt and the green chillies, and cook on low heat. Add water and bring to a boil. Simmer for three to four minutes. Garnish with cream and coriander leaves. Serve hot.

Chef Meenakshi Sundharam Hotel Arya Nivas

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