
Ingredients:
- Maggi -one packet
- Tomato-one large
- Onion-one small
- Garlic-4small or 1 big cloves
- Ginger-one small piece
- Cashew-5 (or almonds)
- Kashmiri dry chilly-5
- Oil-1 tbsp
- Salt-a pinch
- Garam masala-1/4 tsp
- Fresh cream-1/4 cup
- Kasoori methi-1/4 tsp
- Butter-1 tsp
Preparation:
- In a pan; add tomato, onion, kashmiri chilly, garlic, ginger and cashews.
- Add 1/4 cup water and cook for 8-10 minutes. Allow to cools down completely and add into a mixer blender.
- Blend to smooth puree.
- Cook maggi in boiling water for 2-3 minutes as per instructed on the maggi packet. Use 100 ml less water than mentioned in the packet.keep it aside.
- Heat a pan with oil, add the pureed tomato mix. Cook for two minutes.
- Add pinch of salt, garam masala, cooked maggi, cream, kasoori methi and butter.
- Mix well for a minute and turn off heat. (It is watery in texture..But thickens and creamier after cools down).