In a pan, heat 4 tbsp of oil over medium heat. Add 1 tsp of cumin seeds and a pinch of hing (asafoetida). Sauté them briefly.
Add ½ cup of chopped onions and sauté until they become translucent.
Meanwhile, in a mortar and pestle, crush 7-8 garlic cloves with a pinch of salt and 1 tbsp of red chili powder to make garlic chutney. Transfer the chutney to a mixing bowl.
To the garlic chutney, add ½ tsp of turmeric powder, 1 tsp of red chili powder, 1 tbsp of coriander powder, ½ tsp of garam masala, and 1 tbsp of besan (gram flour). Mix well.
Add ½ cup of water to the mixture and stir until you have a smooth masala paste. Set it aside.
Back to the pan with sautéed onions, add chopped green chili and ginger paste. Sauté for a few more minutes.
Add the prepared masala paste to the pan and continue sautéing.
Stir in tomato puree and add salt to taste. Cover and cook until the gravy thickens, and you see oil separating from its sides.
Add 1 tbsp of malai (cream) and mix it into the gravy.
Rinse cashews and add them to the gravy. Cook for an additional 3-4 minutes.
Pour in 1 cup of hot water and mix well.
Just before serving, add 1 cup of gathiya (crunchy gram flour snacks) and mix thoroughly.
Garnish with fresh coriander leaves.
Serve the Kaju Gathiya Nu Shaak with pratha or bajra rotla. Enjoy!
