Ingredients:
• 1 cup – heavy Cream or malai beaten
• 2 – onions, chopped
• 1 – capsicum, chopped
• 1 – tomato, chopped
• 4-5 flakes – Garlic
• 1 inch piece ginger, peeled
• 5 – green chillies, slit lengthwise
• 1/2 cup – coriander leaves, finely chopped
• 18-20 – cashew nuts, quartered
• 1/4 tsp – Turmeric powder
• Salt to taste
• 1 tbsp – Ghee
Method:
- Make paste of ginger and garlic, keep aside.
- Heat ghee in pan, fry cashews to a golden brown, drain, keep aside.
- Add chillies, fry for few seconds, drain, keep aside.
- Fry tomato chunks till tender, drain, keep aside.
- Add chopped onion, capsicum ginger garlic, stir-fry till onions are tender.
- Add tomatoes, cook till oil separates.
- Add salt, chillies, cream, turmeric, half coriander, simmer gently stirring.
- Once cream is well blended, take off fire, add half cashew nuts, mix.
- Pour into serving dish, garnish with remaining coriander and cashew nuts.
- Serve piping hot with rotis, parathas, naans, etc.
Recipe courtesy of Saroj Kering