You may also like
Categories:
cashew halves boiling water garlic ginger root vegetable oil bay leaves onion ground coriander Garam Masala ground cumin ground turmeric bell peppers mushrooms tomato sauce heavy cream plain yogurt
Viewed: 67 - Published at: 7 years agoIngredients
- 1/4 cup cashew halves
- 1/4 cup boiling water
- 3 cloves garlic, peeled
- 1 (1/2 inch) piece fresh ginger root, peeled and chopped
- 3 tablespoons vegetable oil
- 2 bay leaves, crumbled
- 1 large onion, minced
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 4 to 8 red dried chile de arbol minced
- 2 bell peppers diced
- 6 to 8 mushrooms chopped
- 1/4 cup tomato sauce
- 1/2 cup heavy cream
- 1/2 cup plain yogurt
Method
- Place cashews in a small bowl, and pour the boiling water over nuts. Set aside for 15 to 20 minutes. set aside.
- Heat oil in wok over medium heat. Cook the bay leaves in hot oil for 30 seconds. Stir in chopped all vegetables , and cook until soft, about 5 to 12 minutes. Mix in garlic/ginger season with coriander, garam masala, cumin, turmeric, and chili. and cook for about 5 minutes. Pour in tomato sauce Cover, reduce heat, and simmer for 15 minutes, stirring occasionally.
- Meanwhile, place the cashews, along with the water in which they were soaked, and the cream and yogurt into food processor. Process until smooth.
- Stir the cashew mixture into vegetable mix Simmer for 15 minutes, stirring occasionally. then serve
