So when Amma wanted to make this for Paneer Biryani, I was quite skeptical if everybody will like it. It actually goes quite well with pulao and rotis as well. And makes a delicious gravy to enjoy in a rainy season too. Why I say rainy season, well the day I made this, it was literally pouring and we enjoyed the afternoon, with rains and a dose of indulgence!
Schools have been closed since Diwali and its been so tough thinking of dishes that would keep the kids happy. Well this one was such combination that kids enjoyed.
Shah Jeera – 1 tsp
Onions, finely chopped – 1 cup
Green chilies – 2 nos
Ginger Garlic paste
Tomato puree – 1 cup
Whole Cashew nuts – 1/2 cup
Vegetables (Carrot, beans and peas ) – 1/2 cup
Cashew paste – 1/2 cup
Salt to taste
Red chili powder -1 tsp
Garam masala – 1/2 tsp
Roasted coriander powder – 1 tsp
Butter – 1 tsp
Oil – 1 tsp
How to make the Kaju Curry
Soak the cashews for paste in hot water and grind to a smooth paste and keep it aside.
Boil the finely chopped vegetables and keep it aside.
In a non stick pan, add butter and oil, saute shah jeera till it crackles. Then add the onions along with green chilies. Saute will the green chilies turn colour.
Then add ginger garlic paste and saute. Add tomato puree and simmer till the puree gets cooked well.
Now add the spice powders and whole cashews. Cover with lid and continue cooking.
When oil comes out on the sides, add the boiled vegetables. Combine everything well.
Now add the cashew paste and mix well. Add enough water to get sufficient gravy, bring to boil and simmer till the gravy thickens.
Serve with Paneer Biryani