‘Kaju matar korma’ is a rich Banarasi dish. This gravy is an excellent accompaniment for steamed white rice or rotis. The shallow fried dry fruits enhance the richness of the dish. I did not have stock of watermelon seeds; do send in your feedback if you’ve added this ingredient while preparing it. You may also substitute milk with fresh cream, thus adding to the thickness of the gravy. As the rich taste coats the taste buds it reminds you that it is as rich as the city of Banaras.
Ingredients:
- Cashewnut cup 1/2
- Raisin tbsp 1
- Peas (boiled) cup 1/2
Gravy:
- 3 Onions – sliced finely
- 3 Tomatoes – chopped
- 3 pods Garlic – chopped
- 1″ piece ginger- chopped
- 2 tbsp Magaz – Tarbooz ke beej (Watermelon seeds)- Optional
- 1 tbsp Khus-khus – soaked for at least ½ hour in warm water.
- 1 tsp salt
- 1/2 tsp red chilli powder
- 1/2 tsp garam masala
- 1/2 cup milk
METHOD:
- Shallow fry the Kaju in little oil till it changes colour. Remove and keep aside.
- Fry the onions in the same oil till golden brown. Cool and grind to a paste.
- Mix tomatoes, garlic, ginger with 1 cup of water in a small pan and boil. Keep covered on low flame for 15 minutes till the tomatoes. Turn soft. Remove from fire. Cool and grind to a puree and keep aside.
- Soak the khus-khus in ¼ cup water for ½ hour, (otherwise it is difficult to grind the khus-khus finely. Grind to a very fine paste.
- Heat 2 tbsp oil. Add onion paste and fry till golden brown.
- Add red chilli powder. Mix for a few seconds.
- Add the prepared tomato puree. Cook for 5-7 minutes till the oil separates.
- Now add the peas stir-fry for 3-4 minutes. Add garam masala and salt.
- Add khus-khus paste. Stir for 2-3 minutes.
- Add milk gradually, stirring continuously for 3-4 minutes on low flame.
- Add enough hot water to get thick gravy. Simmer on low flame for 7-8 minutes.
- Add the fried kaju and kishmish boil once and then simmer again for few seconds on slow flame.
- Serve hot with rotis or rice.
Preparation Time: 35-40 minutes
Serves: 6