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Cashew Curry Very rich, royal, flavorful, bursting with delicious flavors, this is one curry which is apt to make your special occasions all the more special and grand!!! This cashew curry is creamy, soft, nutty and spiced. INGREDIENTS:
Cashews- 1.5 cups
For Paste:
Tomatoes(Medium)- 2
Onions- 3
Cashew nuts- 20
Whole dry Red chillies-2
For Gravy:
Cinnamon (dalchini)- 1"pc
Cloves (laung / lavang)- 3-4
Ghee or clarified butter- 1 tablespoon
Onion- 1, sliced
Curry leaves- 8-10
Green/ Red Chillies- 2-3, chopped
Coconut milk- 200 milliliter
Cumin seeds powder- 1 teaspoon
Curry masala powder- 1 teaspoon
Coriander powder- 1 teaspoon
Red Chili powder- 1 teaspoon
Turmeric powder- 1 teaspoon
Salt to taste
Water- 2 cups
DIRECTIONS:
Soak cashews in enough of water. Add about ½ teaspoon of salt in the water. Let them soak for about 3-4 hours.
This way cashews will absorb little bit of salt and they will also swell before adding in the curry.
This step is essential otherwise unsoaked cashews might taste raw.
In a pan boil together tomatoes, onions, cashew nuts and whole red chilis along with 1cup of water on a high flame for 10 to 15 minutes or till the tomatoes are soft, while stirring occasionally.
Cool and blend in a mixer to a smooth paste. Keep aside.
Chop one onion and chilies.
Meanwhile, heat the ghee in a pan.
Once hot, add the onions and sauté for few minutes.
Add in chopped chilies, cinnamon stick and curry leaves.
Sauté everything well till onions become translucent.
Add in the paste prepared earlier.
Next add all the masala powders. Stir it well.
Add in coconut milk and give it a good stir.
Drain the water of the soaked cashews.
Add the cashews in the prepared gravy.
Cook on low heat for 10-15 minutes.
Garnish with chopped coriander.
Serve hot with steamed rice, jeera rice, chapati or parantha.
Enjoy the royal treat!!
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