Creamy Gorgon Nut Curry

INGREDIENTS

·      2 cups gorgon nut

·      1 cup green peas

·      1 medium onion, chopped

·      3 tsp vegetable oil

·      5 cloves of garlic, smashed or minced very fine

·      2 tsp ginger paste

·      1 tbsp coriander powder

·      1 tsp garam masala

·      ½ to 1 tsp red chilli powder

·      ½ tsp turmeric

·      1 cup tomato puree

·      ¼ cup kasoori methi

·      ⅓ cup of cashews

·      Salt to taste

·      ¼ cup chopped coriander leaves

INSTRUCTIONS

1.   Heat 1 tsp of the oil in a cast-iron or nonstick skillet and add the gorgon nut. Stir-fry them, stirring constantly, until they turn golden-brown and crisp. You don't want them to blacken.

2.   Put the gorgon nut in a bowl and set aside.

3.   Make a paste with the cashews and 1 cup of water and set aside.

4.   Heat the remaining oil in a skillet.

5.   Add the onion and saute over medium heat until it turns transparent, about 5 minutes.

6.   Add the ginger and garlic and saute for a few seconds.

7.   Add the powdered spices and saute another 30 seconds.

8.   Add the tomato puree and mix thoroughly. Cook, stirring frequently, until the tomatoes darken and the oil begins to express itself.

9.   Add the gorgon nut, the frozen green peas, and the kasoori methi. Give it all a good stir and a cup of water.

10. Once the curry comes to a boil, add the cashew paste and salt to taste. If the curry is too thick, add some water.

 11. Spritz in a few drops of lemon juice for some added complexity. Garnish with chopped coriander.

12. Enjoy!

For more information visit www.gorgonnut.com