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
Method:
Make a smooth paste of ginger garlic.
Break cashewnuts into small bits.
Heat ghee, fry cashewbits, drain, keep aside.
To same hot ghee, add chopped onions, fry for 2 minutes.
Add ground paste, salt, green chillies, turmeric powder.
Add tomatoes, cook till oil seperates from gravy.
Add cream, stir and cook.
Simmer for 2 minutes.
Garnish with chopped coriander and fried cashewbits.
Serve hot with roti or naan.
Making time: 20 minutes
Makes: 4 servings
Shelflife: Best fresh
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
Method:
Make a smooth paste of ginger garlic.
Break cashewnuts into small bits.
Heat ghee, fry cashewbits, drain, keep aside.
To same hot ghee, add chopped onions, fry for 2 minutes.
Add ground paste, salt, green chillies, turmeric powder.
Add tomatoes, cook till oil seperates from gravy.
Add cream, stir and cook.
Simmer for 2 minutes.
Garnish with chopped coriander and fried cashewbits.
Serve hot with roti or naan.
Making time: 20 minutes
Makes: 4 servings
Shelflife: Best fresh