Creamy Gorgon Nut Gravy

Ingredients:

Gorgon Nut - 1.5 cups
Tomatoes - 3 (chopped finely)
Onion - 2 (chopped finely)
Ginger garlic paste - 1 teaspoon
Cashew Nuts - 8-10
Poppy seeds - 1 teaspoon
Mint leaves - 1 cup
Sugarless khoya / Kova / Mawa - 2 tablespoon
Chilli powder - 1 teaspoon (adjust to your spice level)
Garam Masala - 1/2 teaspoon
Coriander powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Salt to taste
Oil - 3 teaspoons
Cumin seeds - 1 teaspoon
Coriander leaves - 1 tablespoon (finely chopped)
Green chillies - 1 split into 2
Curry leaves – 10

Method:

Dry roast Gorgon Nut. Keep it aside. Soak Cashew nuts and poppy seeds for 30 mins. 

Heat pan add 2 teaspoon of oil. Add onion fry till transparent. Add tomatoes fry till they are mushy. Add Ginger garlic paste. Add Mint leaves and fry for 2 mins. Add soaked Cashew nuts, poppy seeds fry for 20 sec. Add Chili powder, turmeric powder, coriander powder, garam masala and fry till raw smell goes off (~3-4 mins). Switch off and let it cool down. Grind it to smooth paste. Crumble the kova and keep it aside.

Heat the pan. Add rest of the oil. Add cumin seeds. Let it crackle. Add grinded paste, curry leaves, green chillies and salt. Let it boil. Add crumble kova and mix well. Add roasted gorgon nut and mix well. Let it boil for another 3 mins. Add chopped coriander leaves and switch off the flame.

Serve hot.

For more information visit www.gorgonnut.com