Ingredients
- Cashew nuts – 1 cup
- Khova – ½ cup, unsweetened
- Cow’s Milk – ½ cup
- Onion -2, Medium size, finely chopped
- Ghee – 2 tbsps
- Dry grapes / Raisins – 10
To temper/Popu/Talimpu
- Patta/ Cinnamon – 1” piece
- Lavanga/ Cloves – 2
- Cardamom – 1
To Grind
- Dhaniya – 1 tbsp
- Dry red chillies – 6
- Ginger – 1” piece
- Badam/Almonds – 6
Preparation Method
Heat ghee in a kadai, fry cashew nuts and keep aside.
In the same kadai with little ghee, fry the khova till it turns golden brown & keep aside.
Now, add onions, fry till it has become golden brown.
Grind the given ingredients for grinding with little water.
Add this paste to the onion and fry till a nice aroma comes.
Mix the dry grapes, add some water, cover & cook for 5 minutes.
Then, add the khova, fried cashew nuts and milk.
Cook in low flame till the gravy thickens.
Temper with patta, Lavanga and cardamom in ghee & mix with the gravy.
Rich and tasty cashew milk masala gravy is ready to serve with roti/chapathi.
Variations
Without khova and dry grapes also you can make this dish.
