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Green Peas & Cashew Curry
This is a typical accompaniment to the mutton biriyani during the Eid-ul-Fitr festival.
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| 1. |
1 tbsp ghee |
| 2. |
4 - 5 cardamoms, bruised |
| 3. |
100 g green peas (if frozen, then defrosted) |
| 4. |
2 carrots, cubed |
| 5. |
1 big onion, sliced |
| 6. |
1 tomato, diced |
| 7. |
500 g cashew |
| 8. |
1 tsp ginger, ground |
| 9. |
1 tsp garlic, ground |
| 10. |
½ tsp freshly ground black pepper |
| 11. |
¼ tsp turmeric powder |
| 12. |
1 cup water |
| 13. |
Salt to taste |
| 14. |
¼ cup thick coconut milk |
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| Serves 4 - 6 |
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| 1. |
Heat ghee and temper the cardamoms. |
| 2. |
Add carrots, onion, tomato, cashew, ginger and garlic.
Add pepper, turmeric and water. Add salt. |
| 3. |
When all the water has evaporated, add the green peas
and coconut milk. Simmer and remove from fire. |
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Ramadan Festive Food