### TranslatedIngredients: 300 grams Tindora (Dondakaya/ Kovakkai) - cut in 1 inch length,1/2 teaspoon Red Chilli powder,1/4 teaspoon Turmeric powder (Haldi),1/2 teaspoon Garam masala powder,2 tablespoon Fresh cream,1/2 teaspoon Kasuri Methi (Dried Fenugreek Leaves),2 teaspoons Sunflower Oil,1 tablespoon Ghee,1 Onions - roughly chopped,1/4 cup Cashew nuts,1 Tomato - chopped,4 Garlic,1 teaspoon Ginger - grated,2 Cardamom (Elaichi) Pods/Seeds,2 Cloves (Laung),1/2 inch Cinnamon Stick (Dalchini),1 Green Chillies,1 teaspoon Ajwain (Carom seeds) ### PrepTimeInMins: 10 ### CookTimeInMins: 45 ### TotalTimeInMins: 55 ### Servings: 4 ### Cuisine: North Indian Recipes ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: 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.Heat a teaspoon of oil in a heavy bottomed pan or a skillet. Add the shahi jeera and allow it to crackle.Add cardamom, cinnamon stick, clove and stir for few seconds. After a few seconds, add onions, garlic, ginger and saute until the onions are pink and soft.Once the onions are soft, add cashew nuts, green chilli and saute for a minute along with the onions.Add tomatoes and saute well until all the raw smell goes off, tomatoes are soft and spices releases roasted aroma. Once all the ingredients are softened and cooked, turn off the heat and allow it to cool.Once cooled, grind this shahi masala mixture into a smooth paste using a mixer grinder.Heat ghee in the same pan as above and add the cut Tindora. Sprinkle some salt and stir fry them for about 5 minutes on medium heat until cooked through.Do not allow them to burn but just roast them well. Transfer the cooked tindora into another bowl.In the same pan, heat 1 tablespoon of oil. 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.Add the fried tindora and stir to combine the tindora well into the shahi masala. Add a warm water depending upon the consistency of the gravy you require. Bring the Shahi Bhindi to a brisk boil and cook for 2 to 3 minutes.Lastly, add 2 tablespoon of cream and kasuri methi. Stir and cook for another minute and turn off the heat. Stir in the chopped coriander leaves and serve.Pack the Shahi Tindora along with Tawa Paratha and Boondi Raita for your Lunch Box. You can also serve Shahi Tindora along with Dal Makhani, Butter Naan and Jeera Rice for a perfect weekend meal.
