Ingredients:
1 Cup Gorgon nut
1 Cup Green Peas
3 Medium Sized Tomatoes, Diced
2 Small Onions, Diced
2 Green Chilies, Chopped
1 Tsp. Ginger, Grated
12 Cashews, Halves
4 Tbsp. Canola Oil
1 Tsp. Cumin Seeds
Pinch of Asafoetida
1/2 Tsp. Turmeric Powder
2 Tsp. Coriander Powder
Salt to taste
1 Tsp. Red Chili Powder
1/4 Tsp. Garam Masala
Green Coriander Leaves, for garnishing.
Instructions:
Prepare ground paste of tomatoes, onion, green chilies and
half cashews in grinder.
Heat the oil in deep kadai. When oil is hot enough, fry the Cup gorgon nut and remaining cashews till to golden. Drain them on kitchen
towel to remove excess oil and keep aside.
Add cumin seeds and ginger in same oil and sauté for 1 minute.
When cumin starts splutter, add peas, ground paste, turmeric
powder, coriander powder and red chili powder. Sauté till to oil comes on the
top of gravy.
Add fried cashews, Cup gorgon nut and salt, and mix well. Add
water or cream to adjust the thickness of gravy.
Add green coriander and garam masala for garnishing. Serve hot
gravy with Indian bread.
Notes: If gravy consistency is thin, then add bread crumbs.
For more information visit www.gorgonnut.com
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