Ingredients for Kaju Kari:

• Sabut Kaju – 1/4 kg
• Kasuri Methi -  1 table spoon
• Fresh Cream   - 1 cup
• Cold Milk – 1/2 cup
• Milkmaid – 1/2  cup
• Khauva - 1/2  cup
• Kaju kani ka paste – 1/2  cup
• Onion (Piyaz) - 4 no's pureed
• Hybrid Tomatoes (Tamatar) - 8 no's pureed
• Garlic (Lehsun) – 1tablespoon paste
• Ginger (Adrak) - 1 tablespoon paste
• Red chilli powder - 1/2 teaspoon
• Coriander leaves (Dhaniya patte) - A bunch
• Oil - 8 tablespoon
• Garam Masala Powder – 1 teaspoon
• Salt to taste
  

Method for Kaju Kari:

• Put kadai on gas, add oil and heat it well.
• Add onion puree, kasuri methi and ginger-garlic paste saute on high flame.
• Let the water of onion and ginger-garlic evaporate very well.
• Let the color of the above become crispy golden brown.
• Off the gas and add salt to taste, red chilli powder, garam masala.
• Mix them very well, to get the color and on the gas stove.
• Add tomato puree, you will hear boiling sound , fry it till you hear sizzling sound .
• Fry it till each particle of tomato contract and the oil separates from corners of kadai.
• Off the gas and add chopped coriander leaves and kaju, mix them well, off the gas.
• Then add milk ingredients like Milkmaid, cream khauva, kaju kani paste and cold milk.
• Mix them will  and let it boil once and off the gas.
• To garnish add green coriander.
• Enjoy hot Kaju Kari with Naan or laccha paratha.