Almond & cashew curry

Ingredients:


1 cup almonds soaked for 3 hours
1/2 cup cashews soaked for 3 hours
1 tsp. sesame seeds
1/2 tsp. khuskhus seeds
1 large onion chopped
2 flakes garlic
1' piece ginger grated
1 tbsp. coriander leaves finely chopped
1 tbsp. grated cheese or paneer
1 cup cream
2 tbsp. fresh curds
1 tbsp. butter
1 tbsp. ghee
1 bayleaf
2 cardamoms
1' piece cinnamon
2 cloves
1 tsp. red chilli powder
1/2 tsp. turmeric powder
1/2 tsp. garam masala powder
salt to taste

Method


Peel almonds; wash and drain.
Put almonds; cashews together; add 1 cup water.
Pressurecook for 2 whistles.
Remove; drain; but save water; keep aside.
Heat 1/2 tsbp. ghee; add onions; saute till transparent.
Grind together: Sauteed onions; 5 cashews; 5 almonds; curds; ginger; garlic; half of cream.
Heat remaining ghee in heavy pan; Add bayleaf; whole spices.
Add drained remaining cashews; almonds.
Stir and add sesame seeds; and khuskhus; saute for 2 minutes.
Add ground masala; all other spices; salt;; except cream.
Cook till oil seperates; add drained nut water.
Cook till gravy is thick; stir in cream; simmer for 2 minutes.
Pour into serving dish; garnish with grated cheese and coriander.
Serve hot with parathas; roti; etc.
Making time: 45 minutes
Makes: 5 servings
Shelflife: 2 days