2-3tablespoonsheavy creamadjust to taste + more for serving
garam masalato sprinkle
cardamom powderto sprinkle
To a pan on medium heat, add 2 teaspoons ghee. Then add 1 cup whole cashews and sauté, stirring often until the cashews turn light golden brown in color, around 2 to 3 minutes. Remove cashews from pan on a plate and set aside.
To the same pan, now add 1 tablespoon ghee and 1 tablespoon oil. Once hot, add the whole spices- 1-inch cinnamon stick, 1 bay leaf, 2-3 whole cloves, 1 star anise and 1 teaspoon shahi jeera. Let the spices sizzle for 30 seconds.Then add 1.5 teaspoon Kashmiri red chili powder and cook the chili powder in the oil for 10 to 15 seconds until you see a nice bright red color.
Then add the finely chopped onion (from 1 medium red onion, I used my food/onion chopper to chop it really fine). Stir well and cook the onions for around 5 minutes, stirring often. Add the finely chopped ginger and garlic (from 5 large garlic cloves and 1.5 inch ginger), stir and cook for 2 to 3 minutes.
Then add tomatoes, puree or grate or use your food processor to really finely chop/blend 3 medium tomatoes and add that to the pan. Stir, then cover and and cook the tomatoes for 7 to 8 minutes until they are completely cooked and oil is oozing from the sides.
Add the spices- 1 teaspoon coriander powder, 1/2 to 3/4 teaspoon fennel powder (start with 1/2 and add remaining 1/4 if you prefer more of the fennel flavor), remaining 1/4 teaspoon of Kashmiri red chili powder (optional, replace with hot chili powder for a spicier curry), 3/4 teaspoon salt and 1 teaspoon sugar. Also add 1/4 cup water along with. Stir and cook the spices for 1 minute.
Then add 3 tablespoons yogurt (make sure it's whisked and at room temperature) and stir continuously until it's all well combined. Reduce the quantity of yogurt to 2 tablespoons if the tomatoes are very tart/sour. Stir and cook for 2 more minutes.
Now add 1/2 to 3/4 cup (4 oz to 6 oz) of water to the pan. You can adjust the amount of water to preference here. Mix well and let it come to a light simmer. Add 1.5 teaspoons kasuri methi and stir.
Finally add in the fried cashews and stir well. Cook for 30 seconds. Then add 2 to 3 tablespoons heavy cream. Cook for 1 more minute and then turn off heat. Sprinkle garam masala and cardamom powder on top. Serve warm with naan or paratha. You may drizzle some cream on top before serving and garnish with cilantro.
If you want to not fry your cashews in ghee, you can also air fry them. Air fry at 325 F degrees for 6 to 8 minutes, shake often for even cooking.
You can adjust the consistency of this dish to your preference. I like it kind of semi-dry. If you want to make it more of a saucy consistency, add more water.
If you are not a fan of fennel flavor (it can get very prominent) start with 1/2 teaspoon of the fennel powder and add the remaining 1/4 teaspoon later. I do use the entire 3/4 teaspoon as mentioned in the recipe.
The chili powder used here in Kashmiri red chili powder, it is not hot and is used mainly for giving the curry that bright red color. If you prefer spicier curry, replace 1/4 teaspoon of this with regular hot chili powder.
The onions, tomato, ginger, garlic need to really finely chopped for this recipe, so do use a food processor or food chopper.
This will also be a great base for paneer- if you want to add some paneer. Just toss it up and cook for 2 minutes and serve hot!