Jain Shahi Kaju Draksh Nu Shaak

Heat the ghee in a pan. Add the cumin seeds and let them crackle, followed immediately by a pinch of asafoetida (hing) for tempering.

Swiftly pour in the fresh tomato puree. Add the Kashmiri red chilli powder, coriander powder, and cumin powder to build the flavor base.

Cook the masala on medium heat for 8-10 minutes, stirring occasionally, until the tomato reduces significantly, loses its raw bite, and the ghee separates prominently from the edges.

8–10 min

Add the measured warm water and salt. Bring the luscious ruby gravy to a gentle, steady simmer.

Drain the expertly plumped raisins and add them to the bubbling gravy along with the golden-fried whole cashews.

Stir in the fresh cream and honey and fold everything together gently until the sauce turns glossy and sweet-savoury.

Simmer for just 3-4 minutes on low heat so the nuts soften slightly into the gravy but adamantly retain their rich crunch.

3–4 min

Sprinkle the garam masala to finish, turn off the heat, and serve immediately.