Ingredients:

¾ cup cashews soaked in water
2 cups water
1 ½ cups makhana
2 tablespoons oil
2 medium onions finely chopped
½ tablespoon ginger garlic paste
2 medium tomatoes pureed
1 tablespoon ground coriander seeds
½ teaspoon chilli powder
½ teaspoon turmeric powder
1 teaspoon kasoori methi
½ teaspoon garam masala
Salt to taste
2 tablespoons coriander, chopped

Preparation:

Blend half the cashews to a smooth paste. Keep aside.

Heat 1 tablespoon oil in a saucepan. Stir fry makhana and remaining cashews, until they turn lightly golden brown and crispy. Remove and keep aside.

Add the remaining oil to the same pan. Sauté onions with a pinch of salt for about 4 minutes. Stir in the ginger garlic paste and sauté.

Add tomato puree, ground coriander, red chilli and turmeric powders. Sauté till oil separates from tomatoes and masala

Add the stir-fried cashews, makhana and kasoori methi crushed by hand. Mix well. Add a cup of water. Bring to a boil.

Stir in the cashew paste. Cover and let the curry boil on low flame for 5 more minutes.

Add the garam masala and salt as per taste.

Garnish with coriander leaves.