Kaju Kismis Curry

by Tarla Dalal

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Pineapple gravy enriched with raisins and cashewnuts.

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Kaju Kismis Curry recipe - How to make Kaju Kismis Curry

Sabzis with Gravies Kadai Veg Deep Pan

Preparation Time: 10 mins. Cooking Time: 15 mins. Total Time: 25 mins 2Serves 2.
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Ingredients

1/2 cup raisins (kismis), soaked in lukewarm water for 20 minutes
1/4 cup broken cashewnuts (kaju)
25 mm (1") piece cinnamon (dalchini)
2 cloves (laung / lavang)
2 cardamoms (elaichi)
1 tsp cumin seeds (jeera)
2 tbsp tomato ketchup
a pinch of turmeric powder (haldi)
1/2 tsp chilli powder
3/4 cup milk
2 tsp sugar
2 tbsp chopped coriander (dhania)
2 tbsp oil
salt as per taste

To be ground into a paste
2 tbsp broken cashewnuts (kaju)
1 green chilli
1 cup chopped pineapple

Method

Heat the oil in a pan and add cinnamon, cloves, cardamom and cumin seeds.
When they crackle add in the paste and sauté till it leave oil from the sides.
Add in the tomato sauce, turmeric powder, red chilli powder, salt and sugar.
Add the cashew pieces, ½ cup water and milk and bring to a boil.
While serving, heat the gravy again and add the soaked raisins and garnish with coriander.

Tips

Nutrient values per