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Kaju Kismis Curry

  • 2servings

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Source: www.tarladalal.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
VitaminsB3
MineralsNatrium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup raisins (kismis), soaked in lukewarm water for 20 minutes

  2. 1/4 cup broken cashewnuts (kaju)

  3. 25 mm (1") piece cinnamon (dalchini)

  4. 2 cloves (laung / lavang)

  5. 2 cardamoms (elaichi)

  6. 1 tsp cumin seeds (jeera)

  7. 2 tbsp tomato ketchup

  8. a pinch of turmeric powder (haldi)

  9. 1/2 tsp chilli powder

  10. 3/4 cup milk

  11. 2 tsp sugar

  12. 2 tbsp chopped coriander (dhania)

  13. 2 tbsp oil

  14. salt as per taste

  15. To be ground into a paste

  16. 2 tbsp broken cashewnuts (kaju)

  17. 1 green chilli

  18. 1 cup chopped pineapple

Instructions Jump to Ingredients ↑

  1. Heat the oil in a pan and add cinnamon, cloves, cardamom and cumin seeds.

  2. When they crackle add in the paste and sauté till it leave oil from the sides.

  3. Add in the tomato sauce, turmeric powder, red chilli powder, salt and sugar.

  4. Add the cashew pieces, ½ cup water and milk and bring to a boil.

  5. While serving, heat the gravy again and add the soaked raisins and garnish with coriander.

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