Kaju butter masala recipe

1. To saute the cashew nuts
Heat the butter over a low flame in a pan.
Once the butter begins to boil, add the cashew nuts.
Saute until the nuts become golden.
Remove and set aside.
For the gravy
Saute the bay leaf over a low flame for a few seconds.
Add the chopped tomatoes and ½ cup water.
Stir, and allow the mixture to simmer until the tomatoes become soft.
Once the tomatoes soften, remove the mixture and allow it to cool.
Grind the cashew nuts to a fine powder in a blender.
Set powder aside.
Remove the bay leaf from the tomato gravy and blend the tomatoes into a smooth puree.
Heat the 2 tbsp butter over a low flame, and add the ginger garlic paste.
Saute the paste for a couple of seconds.
Add the cashew powder and stir constantly until the powder becomes golden.
Add the tomato puree and stir well.
After 3-4 minutes add the red chilli powder, the ¾ cup of water and the green chillies.
Allow the mixture to simmer on a medium heat for two minutes.
Add the salt and sautéed cashew nuts.
Allow the mixture to simmer for another two minutes, stirring occasionally.
Add the garam masala powder, the cream and methi powder.
Stir well for a minute.
Remove curry from stove, pour into a serving bowl.
Garnish with coriander leaves.