Cashew Tomato Gravy | Fried Cashews in thick Tomato Gravy | Lunch Box Recipes

>>  Saturday, December 17, 2011

For the second day it's the gravy that was served for the Cauliflower Biryani. Well technically I should have posted it along with the rice, but didn't have the heart not making this a star dish! The first time Amma made this gravy, she had actually made with Paneer and along with a Veg biryani and the combination was a hit. Imagine I didn't click pictures nor take the recipe from her until very late.

When I asked her for the recipe, saying that Paneer was awesome, she was saying it's quite simple to assemble. I never came around making the Paneer cashew tomato gravy, though finally settled with a plain cashew fried in tomato sauce. When you are confused on what to make for the biryani, especially when you are planning a feast this will surely fit the bill.

The days are cold in the morning, it's very chill when you get out at 6 in the morning. I love those moments venturing out, however I love sleep in too. Life surely offers you such complicated things to decide!..:)

Let's enjoy this gravy for now.

Cashew Tomato Gravy

Ingredients Needed:

Whole Cashew Nuts - 10 -15
Butter - 1 tbsp
Onions - 1 big
Ginger Garlic paste - 1/2 tsp
Tomatoes - 2 medium
Red Chili powder - 1 tsp
Coriander powder  - 1 tsp
Water - 1 & 1/2 cups
Coriander leaves handful
Salt to taste
Oil - 1 tsp

How to make Cashew Tomato Gravy

For the tomatoes, toss the tomatoes over flame, when the skin turns colour, remove. Cool and remove the skin. Grate the tomatoes to get fine paste.

Heat a tbsp of butter in a non stick pan, take the whole cashew nuts and saute to golden colour. Remove and keep aside.

Then saute finely chopped onions, then ginger garlic paste, Stir till the onions turn colour, add red chilli powder.

When the onion mix gets cooked, add grated tomato paste. coriander powder. Saute well, then add a cup of water, bring to boil. When it starts boiling, simmer and cook for 5 mins. Then add finely chopped coriander leaves, finally the fried cashew nuts. Cook for couple of minutes and remove.

Serve with Cauliflower Dum Biryani.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 11


Kalyani December 17, 2011 at 3:17 PM  

looks interesting Valli !

Sizzling Tastebuds

Gayathri Kumar December 17, 2011 at 3:51 PM  

Very rich gravy. Sounds delicious...

rajani December 17, 2011 at 4:37 PM  

Nice recipe, bookmarked!

ANU December 17, 2011 at 6:03 PM  

very colorful and rich it!

SYF&HWS - Cook With SPICES" Series - CARDAMOM (Dec 5th to Jan 5th)

Jayashree December 17, 2011 at 9:10 PM  

I noticed this dish in the previous post itself....and was hoping you'd post the recipe soon:-)

Priya's Feast December 17, 2011 at 9:33 PM  

Nice combo meal...Thank u for running in marathon with us ;)

Aarthi December 17, 2011 at 9:44 PM  

they all look delicious

Priya December 18, 2011 at 6:50 AM  

Omg, thats a super delicious rich looking gravy.

sushma December 18, 2011 at 7:48 AM  

A different recipe all together.

The Pumpkin Farm December 18, 2011 at 8:32 AM  

yummy gravy, cashew lends a very r ick creamy texture. love the idea of serving with biryani

agree abt the 6 AM dilemma

veena krishnakumar December 18, 2011 at 10:48 PM  

looks very nice valli and cashew must have made it richer too.

Suma Gandlur December 20, 2011 at 8:01 AM  

Sounds simple and delicious. Valli, can we roast the tomatoes on a skillet and just mash it?

Srivalli December 20, 2011 at 8:04 AM  

Suma Roasting over the flame gives that typical smoked aroma and adds a nice aroma to the gravy..:)..though you can always roast on a skillet

Related Posts Plugin for WordPress, Blogger...
Very Good Recipes
You can find my recipes on Very Good Recipes

Cooking 4 all Seasons

  © Blogger template Palm by 2008

Back to TOP