Cashewnut Masala

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Easy

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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  • 50gm - cashew nut
  • 1 cup - finely sliced onion
  • 2 - tomato
  • 1 cup - boiled peas
  • 1 tsp - ginger-garlic paste
  • 1 tsp - chilli powder
  • 1 tbsp - ghee
  • 1 tsp - grated cheese
  • 1 tsp - chopped coriander leaves
  • A pinch of asafoetida
  • Salt to taste

How to Make Cashewnut Masala

  • Roast the cashew nuts in 1 tsp ghee and keep it aside.
  • Heat 1 tbsp of oil in a kadai and saute the onions.
  • Put the tomatoes in boiling water for 10 minutes. Peel off the skin and cut them into small pieces.
  • Add the tomatoes and other ingredients to the sauteed onions.
  • Add 1 cup of water and cook for 5-10 minutes, in medium flame.
  • Add the roasted cashew nuts and cook for another 5 minutes.
  • Garnish with grated cheese and chopped coriander leaves.