काजूचे तोणक | Kajuche Tonak | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

A yummy and soothing curry prepared with the rich flavour of cashew nuts.

KAJUCHE TONAK

Ingredients

200 grams broken cashew nuts (kaju), soaked for 15-20 minutes in warm water and drained
Masala paste
2 tsps oil
2-3 tbsps coriander seeds
1 tsp fennel seeds (saunf)
4-5 cloves
4-5 black peppercorns
½ inch cinnamon stick
1 medium onion, sliced
3 garlic cloves
1 dried red chilli
¾ cup scraped fresh coconut
Gravy
2 tbsps oil
2 medium onions, finely chopped
½ tsp turmeric powder
Salt to taste
Fresh coriander sprig for garnish

Method

1. To make the masala paste, heat oil in a shallow pan. Add coriander seeds, fennel seeds, cloves, black peppercorns and cinnamon stick and roast for 1 minute. Transfer the roasted spices into a bowl. Allow to cool slightly.
2. Place the same pan back on heat. Add onion, garlic, dried red chilli and coconut and sauté till the mixture turns golden brown. Transfer into the same bowl and allow to cool slightly.
3. Put the roasted mixture into a mixer jar. Add ½ cup water and grind to a fine paste.
4. To make the gravy, heat oil in a non-stick pan. Add onions and sauté till golden brown.
5. Add the ground paste and mix well. Cook till the oil separates.
6. Add turmeric powder and salt and mix well. Add 2½ cups water, mix and let it come to a boil.
7. Add the soaked cashew nuts, mix and cook on medium heat for 4-5 minutes.
8. Serve hot garnished with coriander sprig.

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