A rich and creamy North Indian curry made with whole cashews simmered in a luscious onion-tomato gravy. This restaurant-style dish is a decadent treat, perfect for special occasions and pairs wonderfully with naan or jeera rice.
A soft, fluffy, and slightly sweet leavened bread from Mughlai cuisine. Flavored with saffron and cardamom, this rich flatbread is perfect for scooping up decadent curries like korma or nihari.
Rich, creamy Kaju Curry with soft Taftan – a soul-satisfying meal that feels like a warm hug!
This awadhi dish is perfect for lunch. With 813.86 calories and 17.810000000000002g of protein per serving, it's a nutritious choice for your meal plan.
31gfat
3 whole Cloves
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (For color and mild heat)
1.5 tsp Coriander Powder
0.75 tsp Garam Masala
1 tsp Kasuri Methi (Dried fenugreek leaves)
2 tbsp Heavy Cream (Or malai)
0.5 tsp Sugar (Helps balance flavors)
1.25 tsp Salt (Or to taste)
1.5 cups Water (Hot, for gravy)
2 tbsp Cilantro (Freshly chopped, for garnish)
Instructions
1
Prepare Cashews
Take 1/4 cup of the cashews and soak them in 1/2 cup of hot water for 15-20 minutes. This will soften them for grinding.
After soaking, drain the cashews and blend them into a very smooth paste using 2-3 tablespoons of fresh water. Set this paste aside.
Heat ghee in a heavy-bottomed pan (kadai) over medium heat. Add the remaining 3/4 cup of whole cashews.
Fry for 2-3 minutes, stirring continuously, until they turn a light golden color. Do not over-brown them. Remove with a slotted spoon and set aside.
2
Create the Gravy Base (Masala)
In the same pan with the remaining ghee, add the vegetable oil. Once hot, add cumin seeds, bay leaf, cinnamon stick, and cloves. Sauté for 30-40 seconds until the spices become fragrant.
Add the finely chopped onions and cook for 8-10 minutes, stirring occasionally, until they are soft and golden brown.
Add the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw aroma disappears.
3
Cook the Masala
Reduce the heat to low. Add the turmeric powder, Kashmiri red chili powder, and coriander powder. Stir for 30 seconds to cook the spices without burning them.
Add the tomato puree and salt. Mix well. Increase the heat to medium and cook for 6-8 minutes, stirring frequently.
Continue cooking until the masala thickens, darkens in color, and you see oil separating from the sides of the pan. This step is crucial for a flavorful gravy.
4
Combine and Simmer the Curry
Stir the prepared cashew paste into the cooked masala. Cook for 2-3 minutes, stirring continuously to prevent it from sticking to the bottom.
Slowly pour in 1.5 cups of hot water while stirring to create a smooth gravy. Add the sugar and mix well.
Bring the gravy to a gentle boil. Add the fried whole cashews back into the pan.
Reduce the heat to low, cover the pan, and let the curry simmer for 8-10 minutes. This allows the cashews to absorb the flavors and the gravy to thicken.
5
Finish and Garnish
Turn off the heat. Crush the kasuri methi between your palms and sprinkle it over the curry, followed by the garam masala.
Gently stir in the heavy cream until just combined. Do not boil the curry after adding cream.
Let the curry rest for 5 minutes for the flavors to meld.
Garnish with freshly chopped cilantro and serve hot with naan, roti, or jeera rice.
4
Serving size: 1 piece
420cal
9gprotein
58gcarbs
16gfat
Ingredients
2 cup Maida (All-purpose flour)
1 tsp Active Dry Yeast
2 tbsp Sugar (Divided)
0.75 tsp Salt
0.75 cup Warm Milk (Around 110°F / 43°C)
3 tbsp Curd (Plain yogurt, at room temperature)
4 tbsp Ghee (Melted and divided)
0.5 tsp Green Cardamom Powder
1 pinch Saffron Strands (A generous pinch, about 12-15 strands)
1 tbsp Poppy Seeds (For topping)
Instructions
1
Activate Yeast & Prepare Saffron Milk
In a small bowl, combine 3/4 cup of warm milk, 1 tbsp of sugar, and the active dry yeast. Stir gently and let it stand for 5-7 minutes until the mixture becomes frothy and bubbly. This indicates the yeast is active.
In another small bowl, add the saffron strands to 2 tbsp of warm milk. Let it soak to release its color and aroma. Set aside.
2
Prepare the Dough
In a large mixing bowl, whisk together the maida (all-purpose flour), the remaining 1 tbsp of sugar, salt, and green cardamom powder.
Create a well in the center of the dry ingredients. Pour in the frothy yeast mixture, room temperature curd, and 2 tbsp of melted ghee.
Using a spatula or your hands, mix until a shaggy dough forms.
3
Knead and First Proof
Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it is smooth, soft, and elastic. The dough should spring back when gently pressed.
Form the dough into a ball and place it in a bowl lightly greased with ghee or oil.
Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm, draft-free place for 60-90 minutes, or until it has doubled in volume.
Once risen, gently punch down the dough to release the trapped air. Divide it into 4 equal portions and roll each into a smooth ball.
On a lightly floured surface, roll each ball into a 6-7 inch oval or round shape, about 1/4-inch thick.
Place the shaped taftans on a baking sheet lined with parchment paper. Using your fingertips, press dimples all over the surface to prevent them from puffing up completely during baking.
Cover loosely with a cloth and let them rest for another 15 minutes.
5
Prepare for Baking
While the taftans are resting, preheat your oven to 400°F (200°C).
Gently brush the tops of the shaped dough with the saffron-infused milk you prepared earlier.
Sprinkle generously with poppy seeds.
6
Bake the Taftan
Place the baking sheet in the preheated oven on the middle rack.
Bake for 10-12 minutes, or until the taftans are puffed, golden brown on top, and cooked through.
Remove from the oven immediately.
7
Finish and Serve
As soon as the taftans come out of the oven, brush them generously with the remaining 2 tbsp of melted ghee.
Serve warm with rich, gravy-based dishes like Nihari, Qorma, or Paneer Makhani.
