Cashewnut Gravy

Please remember, This gravy can be made with almost all the veggies.

Need:

1. Cashewnuts - 12 Nos. full nuts. ( soaked for 30 mins)
2. Onions - 1 medium (chopped)
3. Tomatoes - 1 Medium (Chopped)
4. Garlic - 2 cloves (can add more if needed) - Chopped ( Can add ginger if needed)
5. Green chillies - 2 ( slit into 2 )
6. Turmeric powder a pinch
7. 1 tsp of Jeera and Corriander powder
8. Salt to taste
9. Oil - 1 tblsp
10. Corriander leaves Finely Chopped.

Step A : For Cashewnut paste :

1. Grind the soaked Cashew along with 1 or 2 slits of green chillies.
2. Make sure there are no lumps while making this paste.

Note : The conistency of this paste can be as thick/thin as a Ketchup
Step B : For the Gravy:

1. Heat 1tsp oil in another Kadai.
2. Add 1 tsp of Jeera, Once Jeera is fried, Add garlic, ginger and Slit Green chillies and saute.
3. Then add onions and fry till Golden brown.
4. Add Tomoatoes, and saute the mixture.
5. Add 2 Tsp of water for the mixture and continue to stir, till water leaves from gravy.
6. Now add Red Chilli powder, Coriander powder, Jeera , Turmeric powder and mix well.
7. Lower the flame and cook for 2 mins.
8. Add Cashewnut paste to the Mixture.
9. Stir well as the gravy thickens.
10. Add the desired precooked veggies and serve hot.

This is a general cashewnut based gravy... The level of Spiciness can be increased or decresed either by adding more Red chilli powder at Step 6
or
Adding required green chillies while preparing cashew paste.