Cashew Korma:

Ingredients:

Cashew nuts 25+15
Ghee 1 cup
Thinly sliced onions-2
Tomato 2 chopped
Green chilies 3-5 slitted
Ginger-garlic paste 2 spoons
Salt
Turmeric powder 1/2 spoon
Chili powder 2 spoons
Coconut grated 1 cup
Cinnamon 3
Cloves 5
Cardamom 3
Marathi mokku 3
Fennel seeds 2-3 spoons
Crisply fried curry leaves few for garnishing.

Method:

Make a thick paste out of cashew(15 numbers) and coconut together and set aside.

Heat ghee in a large non-stick kadai/wok. Add fennel seeds, cloves, cinnamon, cardamom and remaining 25 cashews to this. Fry well till cashew becomes golden to reddish color.

To this add green chilies, onions, ginger-garlic paste. Fry till raw smell leaves. Further add tomatoes to this.

Add salt, turmeric and chili powder. Cover and cook for few minutes. Then add cashew+coconut paste to this. Cook till fragrant and ghee shows up on sides.

Run a spoonful of ghee over this. Garnish with crisply fried curry leaves.

Serve this as a side dish to chappathis, poori, roti or naan.