🥥 Rich Cashew Gravy Base

A creamy, mildly spiced base made with cashews and aromatics — ideal for North Indian-style curries like Shahi Paneer, Malai Kofta, and more.

🧂 Ingredients (For 2 cups of gravy)
1/2 cup raw cashews

2 tbsp oil or ghee

1 tbsp butter (optional, for richness)

1 1/2 cups onion, finely chopped or sliced

1 tsp ginger-garlic paste

2 green chilies (adjust to taste)

1/2 tsp turmeric powder

1 tsp coriander powder

1/2 tsp garam masala (optional)

Salt to taste

1/2 cup milk or water (for grinding)

1 cup water or vegetable/chicken stock (for simmering)

1/2 tsp cardamom powder (optional, for Mughlai flavor)

2 tbsp cream (optional, for finishing)

🔥 Instructions
Step 1: Soak & Grind Cashews
Soak cashews in hot water for 20–30 minutes.

Drain and grind into a smooth paste using 1/2 cup milk or water. Set aside.

Step 2: Prepare Onion Base
Heat oil + butter in a heavy-bottomed pan.

Add onions and sauté until golden brown.

Add ginger-garlic paste and green chilies. Cook until raw smell disappears.

Step 3: Spice & Simmer
Add turmeric, coriander powder, and garam masala. Sauté for a minute.

Stir in the cashew paste and cook on low heat, stirring continuously.

Add salt and 1 cup water or stock, stir well, and bring to a simmer.

Step 4: Finish the Gravy
Once the gravy thickens and the oil begins to separate (about 7–10 minutes), add cardamom powder and finish with cream if using.

Mix well and cook for another 2–3 minutes.

🌿 Storage
Refrigerate for up to 4 days in an airtight container.

Freeze in portions for up to 1 month — just thaw and add your protein/veggies!

📝 How to Use
Use this rich gravy base with:

Paneer cubes → Shahi Paneer

Fried koftas → Malai Kofta

Boiled eggs → Egg Curry

Grilled chicken or tofu → Kaju Butter Masala

💡 Welza Tip:
For best results, use Welza Premium Cashews, Pure Ghee, and Stone-Ground Garam Masala to elevate flavor and texture.