MALAI KAJU METHI CURRY

INGREDIENTS

CASHEWNUTS             -1 1/2 CUPS
ONIONS                        -2
KASURI METHI            -1 TEASPOON
(DRIED FENUGREEK LEAVES)      
MILK                              -1/2 CUP
KHUS KHUS                 - 2 TEASPOONS
CUMINSEEDS               - 1/2 TEASPOON
GREEN CHILLIES         -2-3
FRESH CREAM             -1 CUP
GHEE                              - FOR FRYING
SALT TO TASTE

METHOD

1.ROAST CASHEW NUTS IN GHEE TILL GOLDEN  BROWN.DRAIN.
2.DRY ROAST KHUS KHUS  AND CUMIN SEEDS IN A KADAI. SOAK THEM IN MILK WITH 5-6 CASHEWS FOR 30 MINUTES.
3.GRIND TO A SMOOTH PASTE.
4.CHOP ONIONS AND GREEN CHILLIES VERY FINELY.
5.FRY ONIONS AND CHILLIES WITH  SALT IN GHEE TILL SOFT.
6. GRIND TO A PASTE.
7.ADD THE CASHEW PASTE,ONION PASTE AND FRIED CASHEW NUTS. COOK FOR A FEW MINUTES.
8.ADD THE KASURI METHI  AND COOK TILL THE GHEE SEPARATES.
9.ADD FRESH CREAM.COOK FOR 1/2 A MINUTE OVER LOW HEAT .

#SERVE HOT WITH PULAVS  OR INDIAN BREADS.

#THIS IS A RICH,CALORIE LADEN DISH. SO,RESERVE IT FOR FESTIVE AND SPECIAL DAYS.