Ingredients:

Tender Cashew nuts – 200 g
Onion, medium size – 2 (chopped fine)
Green chilli – 1 (chopped fine)
Ginger and Garlic paste – 3/4 tsp
Red Chilli powder – 1.5 tsp
Garam Masala – 1/4 tsp
Paste made with 1/2 tsp khuskhus, 2 tsp Coconut scrapings and 3 dry Cashew nuts
Tomato puree – 3/4 tbsp
Salt
pinch of Haldi
Oil – 1.5 tbsp
Chopped Coriander leaves – 2 tsp
Cloves – 2
Elaichi – 2
Cinnamon – 1/2 inch piece

Method:

1. Heat oil, add cloves, elaichi and cinnamon. Then add chopped onion and chilli and fry for a few seconds.
2. Add ginger-garlic paste and fry till raw smell disappears.
3. Add tomato puree, red chilli powder and haldi and cook for 2 mins.
4. Now add tender cashew nuts (halves) along with 75 ml of water and salt.
5. Let it cook on low flame (it will not take much time to cook as the nuts are tender).
6. Finally, add ground paste (made from khuskhus, coconut and dry cashewnuts) and garam masala, mix well and keep for 1 minute (till the gravy becomes thick).
7. Remove from heat and sprinkle chopped coriander leaves.