Kaju Kismis Curry
by Tarla Dalal
Pineapple gravy enriched with raisins and cashewnuts.
Kaju Kismis Curry recipe - How to make Kaju Kismis Curry
Preparation Time: Cooking Time: Total Time:
Serves 2.
1/2 cup raisins (kismis), soaked in lukewarm water for 20 minutes
1/4 cup broken cashewnuts (kaju)
25 mm (1") piece cinnamon (dalchini)
2 cloves (laung / lavang)
2 cardamoms (elaichi)
1 tsp cumin seeds (jeera)
2 tbsp tomato ketchup
a pinch of turmeric powder (haldi)
1/2 tsp chilli powder
3/4 cup milk
2 tsp sugar
2 tbsp chopped coriander (dhania)
2 tbsp oil
salt as per taste
To be ground into a paste
2 tbsp broken cashewnuts (kaju)
1 green chilli
1 cup chopped pineapple
Method
- Main Procedure
- Heat the oil in a pan and add cinnamon, cloves, cardamom and cumin seeds.
- When they crackle add in the paste and sauté till it leave oil from the sides.
- Add in the tomato sauce, turmeric powder, red chilli powder, salt and sugar.
- Add the cashew pieces, ½ cup water and milk and bring to a boil.
- While serving, heat the gravy again and add the soaked raisins and garnish with coriander.
- VARIATION: Kaju Grapes Curry
- Use fresh green grapes instead of raisins for the above recipe.
Nutrient values per
| Energy | 512 cal |
| Protein | 10.3 g |
| Carbohydrates | 48.4 g |
| Fiber | 3 g |
| Fat | 29.7 g |
| Cholesterol | 0 mg |
| Vitamin A | 490.5 mcg |
| Vitamin B1 | 0.3 mg |
| Vitamin B2 | 0.3 mg |
| Vitamin B3 | 0.6 mg |
| Vitamin C | 37.4 mg |
| Folic Acid | 4.2 mcg |
| Calcium | 214.2 mg |
| Iron | 5.5 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 198.9 mg |
| Potassium | 108.6 mg |
| Zinc | 1.3 mg |
Outbrain
Lovely curry with raisins and cashew nuts in it.