Kaju Curry – White Gravy

Ingredients
Instructions
- In a cooking pan, add 1 tsp of Clarified Butter (Ghee) and allow it to melt.
- Then add 1 cup of Cashews (Kaju) and roast nicely for 2 to 3 Min or until Cashews changes its color.
- Remove the roasted Cashews and keep aside.
- Then in a same pan, again take 2 tsp of Clarified Butter (Ghee) and allow it to melt.
- To that now add, ½ inch small sized Cinnamon Stick (Dalchini), 1 Bay Leaf cut into two parts, ½ tsp of Cumin Seeds (Jeera), 1 tsp of Grated Garlic, ½ tsp of Grated Ginger, ¾ cup of Onion Paste and sauté for 2 Min nicely.
- Then add 2 cup of Milk and stir continuously until gravy thickness.
- Then add ½ tsp of Garam Masala, 2 tsp of Sugar, ½ tsp of Salt, 3 tsp of fresh Cream (Malai) and mix well.
- Cover the lid and simmer on low flame for 2 Min.
- Kaju Curry is now ready, garnish with pinch of Garam Masala and serve with Roti or Naan.
Video
Notes
- Make the Cashews Paste by soaking Cashews in hot Water for 30 Min and then grind in a mixer jar to make smooth paste.
- You can add Mawa (Khoya) also to the gravy.
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