Kaaju Malai Kurma

How to Prepare

1. Heat 4 tablespoons of ghee in a large pan over medium heat.
2. Add 2 teaspoons of cumin seeds and let them splutter for a few seconds.
3. Add the blended onion paste (from pre-processing) and sauté until golden brown, about 5-7 minutes.
4. Add the tomato puree (from pre-processing) and cook for another 5 minutes until the mixture thickens.
5. Stir in 2 tablespoons of ginger-garlic paste and cook for 2 minutes.
6. Add 2 teaspoons of turmeric powder
7. 2 tablespoons of coriander powder
8. 2 teaspoons of cumin powder
9. 2 tablespoons of garam masala, and 2 teaspoons of red chili powder. Mix well and cook for 2-3 minutes.
10. Add the cashew paste (from pre-processing) and mix thoroughly to combine with the spices.
11. Pour in 4 cups of water or vegetable stock to adjust the gravy consistency. Stir well and bring to a simmer.
12. Add 500g of paneer cubes or mixed vegetables and 2 cups of soaked cashews (from pre-processing). Cook for 10 minutes on low heat.
13. Stir in 1 cup of fresh cream and 2 teaspoons of kasuri methi (dried fenugreek leaves). Cook for another 2-3 minutes.
14. Garnish with chopped coriander leaves and serve hot with naan or rice.