Step-by-Step Instructions

1. 1.Roast Cashews

   Heat 2 tablespoons of oil in a pan. Add 100g cashews and roast them on a low flame for 2-3 minutes until they turn light golden brown. Remove the roasted cashews and set them aside.

2. 2.Sauté Whole Spices

   In the same pan with the remaining oil, add 2 broken bay leaves, 3 cloves, 3 black peppercorns, 1 small piece of cinnamon stick, and 2 green cardamoms. Sauté for about 2 minutes to release their aroma.

3. 3.Sauté Onions, Garlic, and Ginger

   Add 2 finely sliced onions, 8-10 dry garlic cloves, and a 1-inch piece of ginger to the pan. Sauté on a slow to medium flame for approximately 5 minutes until the onions turn golden brown.

4. 4.Add Green Chilies and Tomatoes

   Add 2-3 chopped green chilies and 3 finely chopped green tomatoes. Add 1 teaspoon of salt to help the tomatoes cook faster. Sauté for about 2 minutes until the tomatoes soften.

5. 5.Add Spinach and Cashews

   Add 1 handful of spinach and 8-10 of the previously roasted cashews to the mixture. Cover the pan and cook on a low flame for 2-3 minutes until all ingredients are soft.

6. 6.Prepare Green Paste

   Let the sautéed mixture cool down completely. Remove the bay leaves. Transfer the mixture to a mixer grinder. Add 1/2 cup of chopped fresh coriander. Blend into a smooth paste without adding water. If needed, add 2-3 tablespoons of water to achieve a smooth consistency.

7. 7.Temper and Cook Paste

   Heat 2 tablespoons of oil and 1 tablespoon of ghee in a separate pan. Add 1 teaspoon of cumin seeds. Once the cumin splutters, add the prepared green paste. Sauté the paste on a slow to medium flame for 5-7 minutes, stirring continuously, until the oil separates from the sides of the pan.

8. 8.Add Green Garlic

   Add 1/2 cup of chopped green garlic (reserve some for garnish). Sauté for 2-3 minutes, stirring continuously, until the raw taste of the green garlic disappears.

9. 9.Add Dry Spices

   Add 1 teaspoon of garam masala and 1 teaspoon of kitchen king masala. Mix well and cook for about 1 minute.

10. 10.Adjust Consistency and Simmer

    Add approximately 1/2 glass of water (or as needed) to achieve the desired gravy consistency. Mix well. Add the remaining roasted cashews (reserve some for garnish). Cover the pan and simmer on a low flame for 2-3 minutes until the oil and ghee separate from the gravy.

11. 11.Garnish and Serve

    Garnish the Green Garlic and Cashew Curry with fresh chopped green garlic and the reserved roasted cashews. Serve hot with roti or naan.