Cashew Korma

Creamy Indian Cashew Curry

Ingredients

Onion Tomato Mixture

  • 1 Onion
  • 4 Garlic Cloves
  • 1 Inch Ginger
  • 1/2 Serrano Chili
  • 1 Tomato

Cashew Sauce

  • 3/4 cups Cashew (save out some to use as garnish if you like)
  • 1/2 cup Water
  • 3 TBSP Ghee
  • 1/4 cup Golden Raisins
  • 1/4 cup Cashews
  • 1/2 tsp Cumin Seeds

Dry Spice Mix

  • 1 ½ teaspoons Salt (adjust to taste)
  • 1 teaspoon Coriander powder
  • 1 teaspoon Paprika
  • 1 teaspoon Turmeric
  • ½ teaspoon Garam Masala
  • ½ teaspoon Ground Cumin
  • ¼ teaspoon Cayenne
  • ¼ teaspoon Cinnamon
  • ¼ teaspoon Ground Cardamom

Protein

  • 1 1/2 pound Chicken, “Chicken”, or block of Tofu
  • 1 cup Water
  • 1 teaspoon kasoori methi (aka: dried fenugreek leaves)

Instructions

  1. Blend the onion tomato mixture in a food processor and set aside.
  2. Sautee rasins in ghee & 1/4 cup water and set aside to use as a garnish.
  3. Add cumin seeds and once they begin to brown, add the blended onion and tomato mixture. Stir-fry for 8-10 minutes, or until the onion and tomato mixture has thickened.
  4. Add the spices, stir, then add the chicken and mix well.
  5. Add 1 cup of water

If using a pressure cooker:
– Close lid & seal for 10 minutes.
– Quick release any remaining steam
– Press the sauté button, add the blended cashew sauce and fenugreek leaves and cook for 2-3 minutes.
– Garnish with raisins & cilantro

If using a stove top:
Same basic idea.
– Cook everything until well incorporated (probably 20 min).
– Once ready, add fenugreek and cook for a little longer.
– Garnish with raisins & cilantro

Tags: