Tomato Cashew Curry

Ingredients

1. Tomato (Powder)- 12gm (2 tablespoons)
2. Cashew nuts- 30gm (4 tablespoons)
3. Cashew nut paste- 20gm (1 ½ tablespoon)
4. Cumin seeds- 1.5gm (1/2 teaspoon)
5. Onion- 60gm (1 cup)
6. Red chillies dried- 2gm (2 chillies)
7. Ginger- 5gm (a small chunk)
8. Garlic- 10gm (small one)
9. Turmeric- 0.5gm (a pinch)
10. Garam masala powder- 5gm (2 ½ teaspoons)
11. Cumin powder- 2gm (1 teaspoon)
12. Red chilli powder- 1.5gm (1 teaspoon- Can be increased as per your preference)
13. Coriander seeds powder- 4gm (2 teaspoons)
14. Salt- 9gm (1 ½ teaspoon- Can be increased as per your preference)
15. Coriander leaves- 5gm (2 teaspoons)
16. Oil- 20ml (4 teaspoons)
17. Water- 470ml (2 cups)

Procedure

• Take a vessel, add oil and let it warm.
• Add cumin seeds, red chillies, curry leaves and roast them for 1 minutes under medium flame followed by chopped onions for 5 minutes.
• Add cashew nuts and fry well for 5 minutes.
• Now add ginger & garlic paste and let it fry for 1 minute.
• After that add cumin powder, coriander seeds powder, garam masala powder and turmeric along with 1/4^th cup of water and cook the for 5 minutes.
• After cooking, add tomato powder along with 1 3/4^th cup of water. (Mix them thoroughly to avoid the formation of lumps). Cook for 2 minutes by closing the vessel using lid.
• Now add salt, chilli powder and allow them to cook for 5 minutes by again keeping the lid.
• Finally add cashew nut paste and coriander leaves and cook for 5 more minutes under medium flame & remove from fire.

Note

• Add 3/4^th teaspoon of ginger powder instead of fresh ginger chunk.
• Add 1 teaspoon of dehydrated green chilli flakes instead of using 2 fresh green chillies.

Nutritional value