Cashew in Spinach Curry.

Cashew in Spinach Curry
Most of the times we fall short of standout options when we try to put together a Menu for entertaining. Those are the times when we can forgive ourselves for not watching the calories. If you are a who cooks to impress , try this one and you are bound to get loaded with compliments for your culinary skills.

Ingredients : (serves 2)

1 large bunch spinach , 4 cloves of garlic , 1/4th tspn cumin powder,

3 tbspn oil , 1 tspn pure ghee(clarified butter) ,

Salt to taste , 1/4th tspn garam masala, 3/4 tspn red chilly powder ,

1/4th tspn black pepper , 1 tbspn kasoori methi ,1/2 cup diced onion ,

1 diced tomato , pinch of turmeric , 1/4th cup cashews, 1 inch ginger

Procedure :

Heat 1 tbspn oil in a pan and add a pinch of turmeric , chopped garlic , onion , and tomato , garam masala , black pepper , 1/2 tspn red chilly powder , salt to taste , cumin powder. Cover and let cook. Once the onion and tomatoes are cooked add roughly chopped spinach till it wilts down. Do not overcook as spinach tends to loose color. Let the mixture cool and then blend it to make a puree. Place the pureed vegetables back in the pan. Dry roast kasoori methi and crush it to a fine powder rubbing it between your palms.

Heat ghee in a separate pan and roast the cashew till golden brown. Fish out the cashews and save the ghee for later use. Add roasted cashew to the spinach curry and mix well.

Just before you serve : Give ginger a julienne cut (matchstick cut) as shown in the picture. Heat 2 tbspn oil and fry the ginger till it looses moisture and turn golden brown , add 1/4 tspn red chilly powder and pour the tadka over the curry when ready to serve.