Soak the cashew nuts in hot water for 15 mins. In a pan add 1 tbsp of butter, and let it melt. To this add chopped onions and saute till glossy
Next, add in ginger garlic paste and cook till the raw smell leaves.
Next, add in tomatoes and cook til they are soft.
Now add the spice powders. I am using chili powder, coriander powder, Garam Masala, Cumin Powder, and turmeric powder.
Combine and cook for 2 mins. Let the raw smell leaves. Now switch off the flame and allow them to cool down.
Once it cools, transfer to a blender and pulse for few times. To this add the soaked cashew nuts and blends them into a fine puree. Add little water if needed to grind.
Now heat another pan with 1 tbsp of butter and let it melt. Add cubed onion and saute for 2 mins.
Next, add in the chopped capsicum and saute for 5 mins in medium flame or until they are soft.
Now add in the blended tomato onion masala. Add water and bring to a curry consistency. Cook for a few mins on a low flame.
Next, add in the required salt and sugar. Mix well. Finally, add fresh cream.
Cook in a low flame for a few mins and then switch off. Finally, garnish with dried kasoori methi and serve.
Video
Notes
· Goes well with Roti, pulao, or naan
· Garnish with coriander leaves if you prefer.