Winter spl

By Ranveer Brar · 10 min

Ingredients

Instructions

1. Char the quartered onions for smoked onions: cook them on high flame for 2-3 minutes until charred and brown, then set aside.
2. Mix the beaten curd with the ginger green chilli paste, coriander powder, Degi red chilli powder and turmeric powder. Set aside.
3. Coarsely grind the green chillies and ginger in a mortar to make a coarse paste.
4. Heat the oil in a kadai or handi, then add cumin seeds, fennel seeds, black cardamom, bay leaves and button chillies.
5. Add the curd mixture and cook for 5-6 minutes until oil separates from the gravy.
6. Add salt, the smoked onions, the 2 large quartered onions and a little water. Cover and cook for a while.
7. Stir in the fresh cream and fried cashew nuts.
8. Transfer to a serving dish, garnish with fried cashews, ratlami sev and coriander sprig, and serve hot with roti.
9. Fry the cashew nuts: heat 2 tbsp oil in a pan, fry the cashews until golden, then drain on an absorbent sheet.

Summarized from Ranveer Brar's video. Watch it for the details.

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