KAJOO MASALA BY NANDINI PAI

KAJOO MASALA 

INGREDIENTS:

2 onions

4 tomatoes

ginger garlic paste-3tsp

cinnamon 1" stick

cardamom-2-3

bayleaf-1

milk1cup

cashewnuts-100grms

Kashmir red chilly powder 2tsp

red chilly powder-1tsp

coriander powder-1tsp

Everest kitchen king masala-2tsp

2,tsp-grated coconut

oil&ghee-2bsp

fresh cream

METHOD:

grind onino to a fine paste;make tomato puree... Soak handful of kaju and make a fine paste along with coconut... In a kadahi heat oil and ghee deep fry kaju on a low flame till it change color.and keep aside.then add all dry spices like bay leaf cinnamon, cardamom add onion paste saute till it turns to pink add ginger garlic paste sauté for 2 mints then add kashmiri red chilly powder& coriander powder...add tomato puree... Cook for 5 mints..add garam masala powder. Cook till oil separates.add cashew paste. Mix well for a few seconds add water. Boil simmer on low heat add fried kajues cook for 5 mints.keep aside for 5 mints then add 1cup milk heat on low heat stirring continuously till just about to boil.add cream keeping the heat very low and stirring continuously. Remove from the fire immediately and transfer to a serving dish.