This is a fantastic curry for Andhra style biryani. We served it at a get together with Andhra egg and vegetable biryani and onion raita. The recipe is adapted from Sailu’s Kitchen.

3 tablespoons oil
4 cloves
2 cardamom
2 pieces cinnamon bark
10 curry leaves
4 onions sliced
2 green chilis chopped
7 tomatoes cut into wedges
2 teaspoon ginger paste
2 Trader Joe’s frozen garlic cubes
2 teaspoon chili powder
1/2 teaspoon turmeric
1 teaspoon coriander powder
1/2 teaspoon cumin powder
1/2 teaspoon garam masala
7-8 cashews
6 tablespoons desicatted coconut
6 tablespoons thick coconut milk
Salt
1/2 cup cilantro chopped

1. Heat oil in a medium stock and cook cloves, cardamom, cinnamon until fragrant.
2. Add curry leaves and cook for another minute.
3. Add onions and cook until brown and translucent, adding the green chilis part way through cooking.
4. Add tomatoes, ginger paste, garlic, turmeric, coriander, cumin powder,  and garam masala.
5. In another medium skillet toast the cashews and coconut until lightly brown. Grind in a coffee grinder.
6. Add cashew and coconut, coconut milk, water and salt.
7. Heat for 20-30 minutes, then add in cilantro.
8. Serve with biryani and onion raita.