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.

Mutter Panner in Cashwenut gravy

Often there are 2 types of this particular side dish that I had had. One with a Cashewnut gravy and another little spicier one with onion and tomato. I've tried the one with Cashewnut one and so here you go....

Need:

1. Fresh Mutter / Green peas ( 2 cups) 300 gms
2. Panner/ Cottage cheese ( Diced into small pieces)
3. Cashewnuts - 12 Nos. full nuts.
4. Onions - 1 medium (chopped)
5. Tomatoes - 1 Medium (Chopped)
6. Garlic - 2 cloves (can add more if needed) - Chopped ( Can add ginger if needed)
7. Green chillies - 2 ( slit into 2 )
8. Turmeric powder a pinch ( if needed 1 tsp of Jeera and Corriander powder)
9. Salt to taste
10. Oil - 3 tblsp for frying Paneeer and 1 tblspn for cooking Mutter Paneer
11. Corriander leaves - Finely Chopped.

Step A : Frying the Paneeer:

1. Heat 3 tbsp Oil in Frying pan
2. Once the Oil is hot Add Paneer and fry till light golden brown
3. Make sure that Paneer doesn't get over Fried.

Step B : For Cashewnut paste

1. Grind the soaked Cashew along with 1 or 2 slits of green chillies.
2. you can increase and decrease the amount of green chillies based on how spicy you need.

Step C : For the Gravy:

1. Parallely 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 fried paneer and Green peas to this mixture(Gravy)
11. Add salt to taste.
12. Mix Throughly till the Paneer and Green peas blend into the Gravy.
13. Sprinkle Finely chopped Corriander leaves and serve hot with any indian Breads/Rice.

Note :
if you want this little spicy, you can reduce the amount of Cashewnuts and at step 6 add more of red chilli powder.
Have fun and Enjoy cooking.

Bhindi Masala

Need:

1. Bindi / Lady's finger/ Okra - 8 -10 tender ones
(Wash, wipe and cut into a 1/2 inch size)
2. Onions - 2 medium (Chopped)
3. Tomatos - 2 Medium (Chopped)
4. Garlic - 3 cloves (can add more if needed) - Chopped ( Can add ginger if needed)
5. Green chillies - 2 ( slit into 2 )
6. Red Chilli powder - 1/2 tsp
7. Coriander powder - 1/2 tsp
8. Jeera powder - 1/2 tsp
9. Turmeric powder a pinch
10. Salt to taste
11. Oil - 1 tbsp for frying bindi and 1tsp for masala.
12. Corriander leaves - Finely Chopped.
Cooking the Bindi Masala:
Step A :

1. Heat 1 tbsp Oil in Frying pan
2. Add Bindi(okra) to the Oil
3. Saute Bindi till it is fully cooked.
4. Make sure that Bindi doesn't turn black/brown.

For the Masala :

1. Parallely Heat 1tsp oil in another Kadai.
2. Add 1 tsp of Jeera, Once Jeera is fried, Add garlic/Ginger and saute.
3. Then add onions and fry till Golden brown.
4. Add Tomoatoes, and saute the mixture. Add 2 Tsp of water for the mixture and continue to stir, till water leaves from gravy.
5. Now add Red Chilli powder, Coriander powder, Jeera , Turmeric powder and mix well.
6. Lower the flame and Add the coocked Bindi into this mixture(Gravy)
7. Add salt to taste.
8. Mix Throughly till the Bindi blend into the Gravy.
9. Sprinkle Finely chopped Corriander leaves and serve hot with any indian Breads/Rice.