Recipe16

Kaju and Makhana in Gravy

Ingredients:

90 ml Oil
2 tsps Lotus seeds
50 gm Cashewnuts
2 tsps Gingerc paste
1 tsp Ginger, julienned
1 tsp Turmeric Powder
2 tsps Red Chilli Powder
50 gm Tomatoes, chopped
25 gm Green Peas, blanched
2 tsps Garam Masala powder
A dollop of Butter & Cream
Salt according to taste

For the Garnish

3-4 Cashewnuts, fried
2 tsps Coriander leaves, chopped


Method:
Heat oil, add tomatoes, salt, turmeric powder, ginger paste, red chilli powder and garam masala.
Cook for few minutes, add cashewnuts paste and a cup of water. Cook further for 5 minutes.
Deep fry the lotus seeds and soak in 1 cup water.
Add blanched green peas and lotus seeds in the gravy.
Finish with fresh cream, ginger juilennes and butter.
Serve hot garnished with fried cashewnuts and chopped coriander leaves.


Tip: If the yogurt has become sour, put it in a muslin cloth and drain all the water. Then add milk to make it as good as fresh in taste.