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!
