Shahi Tindora Recipe - Tindora In Cashew Nut Gravy

Step 1: To begin making the Shahi Tindora Recipe (Tindora in Cashew Nut Curry), first prepare the Tindora and get all the ingredients ready and keep aside

Step 2: Heat a teaspoon of oil in a heavy bottomed pan or a skillet

Step 3: Add the shahi jeera and allow it to crackle

Step 4: Add cardamom, cinnamon stick, clove and stir for few seconds

Step 5: After a few seconds, add onions, garlic, ginger and saute until the onions are pink and soft

Step 6: Once the onions are soft, add cashew nuts, green chilli and saute for a minute along with the onions

Step 7: Add tomatoes and saute well until all the raw smell goes off, tomatoes are soft and spices releases roasted aroma

Step 8: Once all the ingredients are softened and cooked, turn off the heat and allow it to cool

Step 9: Once cooled, grind this shahi masala mixture into a smooth paste using a mixer grinder

Step 10: Heat ghee in the same pan as above and add the cut Tindora

Step 11: Sprinkle some salt and stir fry them for about 5 minutes on medium heat until cooked through

Step 12: Do not allow them to burn but just roast them well

Step 13: Transfer the cooked tindora into another bowl

Step 14: In the same pan, heat 1 tablespoon of oil

Step 15: Add the ground shahi masala paste, red chili powder, turmeric powder, garam masala powder and saute until the masala is cooked well and get a cooked aroma from the spices

Step 16: Add the fried tindora and stir to combine the tindora well into the shahi masala

Step 17: Add a warm water depending upon the consistency of the gravy you require

Step 18: Bring the Shahi Bhindi to a brisk boil and cook for 2 to 3 minutes

Step 19: Lastly, add 2 tablespoon of cream and kasuri methi

Step 20: Stir and cook for another minute and turn off the heat

Step 21: Stir in the chopped coriander leaves and serve

Step 22: Pack the Shahi Tindora along with Tawa Paratha and Boondi Raita for your Lunch Box

Step 23: You can also serve Shahi Tindora along with Dal Makhani, Butter Naan and Jeera Rice for a perfect weekend meal