Step-by-Step Instructions

1. 1.Boil Cashews and Onions

   In a pan, add water and bring it to a boil. Add 1/4 cup of raw cashews and 1 small chopped onion. Let them boil until soft, about 5-7 minutes.

2. 2.Prepare Cashew-Onion Paste

   Strain the boiled cashews and onions. Transfer them to a blender jar and blend into a fine, smooth paste. Set aside.

3. 3.Shallow Fry Cashews

   Heat 1 teaspoon of ghee in a separate pan. Add 1/4 cup of raw cashews and shallow fry them until they turn light golden brown. Remove and set aside.

4. 4.Temper Whole Spices

   In a pan, heat 2 tablespoons of oil. Once hot, add 2 bay leaves, 1 teaspoon of cumin seeds, and 1-2 chopped green chilies. Sauté for about 30 seconds until fragrant.

5. 5.Sauté Onions

   Add 1 medium finely chopped onion to the pan. Sauté until the onion turns light brown and translucent, about 3-5 minutes.

6. 6.Add Ginger-Garlic Paste

   Add 1 tablespoon of ginger-garlic paste to the sautéed onions. Cook for 1-2 minutes until the raw smell of ginger and garlic disappears.

7. 7.Cook Tomatoes

   Add 1 medium finely chopped tomato to the pan. Cook until the tomatoes are half-cooked and soften slightly, about 3-4 minutes.

8. 8.Add Dry Spices and Water

   Add 1 teaspoon of red chili powder, 1/2 teaspoon of turmeric powder, and 1 tablespoon of coriander powder. Add a splash of hot water to prevent burning and cook the spices for 2-3 minutes until well combined.

9. 9.Season with Salt

   Add salt to taste and mix well with the masala.

10. 10.Incorporate Cashew-Onion Paste

    Add the prepared cashew and onion paste to the pan. Mix thoroughly with the masala, ensuring everything is well combined.

11. 11.Cook the Gravy

    Gradually add hot water (about 1 cup) to achieve the desired gravy consistency. Cook the gravy on medium heat, stirring occasionally, until the cashew paste is fully cooked and oil starts to separate from the sides, about 5-7 minutes.

12. 12.Simmer Covered

    Cover the pan and let the gravy simmer on medium heat for 5 minutes to allow the flavors to meld.

13. 13.Add Kasuri Methi and Fried Cashews

    Uncover the pan and add 1 teaspoon of crushed Kasuri Methi. Then, add the shallow-fried cashews to the gravy and mix gently.

14. 14.Garnish and Serve

    Garnish with 2 tablespoons of freshly chopped coriander leaves. Serve the Kaju Kari in a bowl and drizzle 1-2 tablespoons of milk cream on top for enhanced flavor and presentation.