Kaju Masala by Ramya Bala

This is my way of preparing Kaju Masala..Quite easy and this gravy can be used as a base for many rich gravies.To name a few,Paneer Butter masala,Malai kofta,Chicken tikka masala etc.,This is a crowd pleaser and not to mention,its my favorite.

Ingredients :

2 to 3 tbsp Broken /Whole Cashews.
1 Medium size onion chopped.
1 medium sized tomato.
1 1/4 tsp Ginger Garlic paste.
a small piece of cinammon(pattai)
2 green cardamom
2 cloves
Red Chilli powder(as per taste)
1 tsp Garam Masala powder
1/4 tsp turmeric powder.
1 tbsp Cashew paste
1 tsp Sugar
a very small amount of tamarind paste(very little less than 1/4 tsp).
3 tbsp Heavy cream or Milk.
a pinch of crushed kasoori methi.
Water( add as per needed).
Oil
Butter(optional)

Method :

1.In a pan,heat a tsp oil/ghee and fry the cashews until golden brown.Remove and reserve for later.You can even dry roast the cashews.
2.In the same pan,add some more oil and once its hot,add the cinammon cardamom and cloves.
3.Next,add the onion and saute continuously at low medium heat until the stage before it turns golden brown.
4.Add the chopped tomato and saute continuously until its become mushy and blends very well with the onion.
5.Remove and keep it aside.Cool and grind it into a very smooth paste.(This is the basic Masala paste for many rich gravies..It can be used for later ,if its preserved properly in the fridge- If you have this masala paste,the cooking process can be done in a jiffy).
6.For the cashew paste,add water to cashew and grind it into a paste.
7.In a pan add some oil/butter,add the GG paste and saute until the raw smell fades away.
8.Now,add the masala paste,the cashews,red chilli powder,garam masala powder,turmeric powder once by one at low heat.Reserve some cashews for garnishing.
9.Next to add is water(little by little),heavy cream or Milk,salt,sugar,cashew paste.
10.Next to come is tamarind paste.
11.Stir continuously.Increase the heat from low to low medium.
12.Finally just before switching off the flame,add the crushed kasoori methi.(No kasoori methi-No problem..Even without it,this gravy tastes YUMMY..but kasoori methi adds even more flavor ;)).
13.Garnish with coriander leaves or kasoori methi and the reserved cashews.
14.Serve it with Rotis,Phulkas,Naan..We had it with dosa ;)

Blog link :
http://ramyaacooks.blogspot.com/2009/06/kajucashew-masala.html