Ingredients
Jimikand 1000 gm
Onion 200 gm
Ginger & Garlic Paste 200 gm
Cashew Nut 250 gm
Ghee 300 gm
Cardamom & Javitri Powder 50 gm
Garam Masala 50 gm
Red Chilli Powder 25 gm
Clove 10 gm
Roasted Chana 200 gm
Salt to taste
Preparation
Make dices of jimikand. Boil it with ginger, garlic, red chilly powder, clove and mash it. Make brown onion and cashew nut paste. Take a Lagan. Add ghee and jimikand paste. Cook it for 20 minutes. Add onion, cashew nut paste, garam masala, cardamom powder, javitri powder, roasted chana and salt. Mix it. Serve warm.
(Courtesy: Chef Mirza Baig, Daniell's Tavern, The Imperial, New Delhi)