Cashew Kadhi


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A creamy kadhi recipe with cottage cheese and cashew nuts.

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Cashew Kadhi recipe - How to make Cashew Kadhi

Preparation Time:    Cooking Time:    Total Time:     5Makes 5 serving

2 cups curds (dahi) (dahi/ yogurt)
2 1/2 cups of water
1/2 cup besan (bengal gram flour)
salt to taste
14 broken cashewnuts (kaju) (soaked in 3/4 cup warm I647 for 30 minutes)
1 cup paneer (cottage cheese) , diced into 1-inch cubes
5-6 curry leaves (kadi patta)
1 1/2 tbsp cooking oil
1/4 tsp asafoetida (hing)
1/2 tsp cumin seeds (jeera)
3 1/4 tbsp onion puree
1 tsp finely chopped garlic (lehsun) clove
1 tsp red chili powder
1/2 tsp turmeric powder (haldi)
  1. In a mixing bowl, whisk together curds with besan, salt and water.
  2. Heat 1 tsp of oil in a non-stick pan. Sauté paneer until it turns golden brown. Remove from heat and keep aside.
  3. Blend about 6 soaked cashew nuts in a blender with few drops of water to form a thick paste.
  4. Heat oil in a wok. Add cumin seeds along with asafoetida . When the seeds crackle and change its colour, add garlic, blended cashew nuts along with onion puree. Add red chili powder and turmeric powder with few drops of water. Cook on medium flame until the gravy thickens.
  5. Stir in the beaten curd mixture along with the curry leaves. Cook the mixture while stirring continuously till it comes to a boil.
  6. Now, stir in the sauteed paneer along with the remaining soaked cashew nuts and cook for another 5 -6 minutes until the kadhi thickens. Remove from heat and serve hot with boiled rice.

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This recipe was contributed by Foodie #514071 on 05 May 2011

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