Kaju Butter Curry

Ingredients:

For the Onion Paste:
2 tsp Oil
1 large Red onion, coarsely chopped
3cm piece of Ginger, scraped and coarsely chopped
2 small Green chillies, coarsely chopped

For Curry:
1 tsp Oil
150g Cashew nuts, Halved or whole
3 medium tomatoes, puréed
1 tbsp Oil
2 tbsp Butter
1 Bay leaf
4 Cloves
3cm piece of Cinnamon stick
Salt, to taste
¼ tsp Turmeric powder
3 tsp Coriander powder
1 tsp Red chilli powder
1 ½ tsp Kasoori methi (Dried fenugreek leaves)
125ml fresh double cream or malai
125ml Water (More or less depending on how you like your gravy)
4 tbsp coriander leaves, finely chopped

Method:

Place a pan over medium heat. Once hot, add 1 tsp of oil and use to toast the cashews nuts. Cook, stirring constantly, until they colour a nice golden brown. Turn out onto a plate and set aside.

Add another teaspoon of oil to the same pan over medium heat, then add the chopped onion, ginger and green chilies. Fry for about 5 minutes until the onion becomes translucent then take off the heat and set aside to cool a little.

Turn into a blender and process to a smooth paste. Also render the tomatoes to a smooth purée.

Add the remaining 1 tbsp of oil and butter to the original pan over medium heat. Once the butter starts to melt add whole spices and fry for about 30 seconds.

At which point add onion paste and salt, mixing to combine.

Cook until all the moisture evaporates away and the mixture starts to leave the sides of the pan (about 7-8 minutes).

Now mix in turmeric powder, coriander powder, red chilli powder, and the kasoori methi and continue cooking for a minute. At which point mix in the tomato puree and continue cooking until the oil starts to ooze out from the sides and all the moisture evaporates.

At this point blend in enough water to make a gravy of your desired consistency, bring to a simmer and cook for 5 minutes.

Add in the toasted cashews and cook for 1-2 minutes. Mix in the double cream and chopped coriander leaves.

Turn into a warmed serving bowl and bring to the table.