Kaju Shimla

Ingredients

• 1 teaspoon oil
• ½ teaspoon cumin seeds
• 2 medium onions, sliced
• 1 tablespoon ginger-garlic paste (equal quantities of ginger and garlic)
• 200 gms mixed peppers, deseeded and sliced
• 1 teaspoon turmeric powder
• Salt
• 2 tablespoons cashew nuts
• 2 tbsps grated fresh coconut
• 1 large tomato, sliced
• chopped fresh coriander leaves to garnish

 Preparation:

1. Heat the oil in a heavy saucepan and add the cumin seeds. When they begin to turn dark add the onion.
2. Chop the peppers finely.
3. Stir until the onion turns translucent then add the ginger garlic paste, turmeric, salt and cashew nuts. Stir and allow to cook for 7-8 minutes to just soften the mixture. 
4. Remove th saucepan from heat & cool the mixture.
5. Pour the cooled mixture in a mixer -grinder jar & grind it into a fine paste.
6. In a shallow pan , stir fry the peppers & let it cool.
7. Remove the stir fried peppers from heat , pour little ghee or oil & add the coconut & cashew mixture in the same saucepan .
8. Donot add water at all.The consistency of the gravy should be thick.
9. Beat some fresh cream & add in the coconut & cashewnut gravy.
10. Add the stir fried peppers to the gravy & simmer for 2 minutes so that everything mixes well.

11. Garnish with saffron threads or fresh coriander leaves along with a dollop of fresh cream, as desired.
12. Kaju Shimla is ready to eat.
13. Serve with Pulav , plain steamed rice or roti.