Tender Cashew Nut Curry

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Easy

Take a look at more Side-Dishs.

Rate This Recipe

Ingredients

  • Tender cashew nuts - 200 g
  • Onion, medium size - 2 (chopped fine)
  • Green chilli - 1 (chopped fine)
  • Ginger and garlic paste - 3/4 tsp
  • Red chilli powder - 1.5 tsp
  • Garam masala - 1/4 tsp
  • Paste made with 1/2 tsp khuskhus, 2 tsp coconut scrapings and 3 dry cashew nuts
  • Tomato puree - 3/4 tbsp
  • Salt
  • pinch of haldi
  • Oil - 1.5 tbsp
  • Chopped coriander leaves - 2 tsp
  • Cloves - 2
  • Elaichi - 2
  • Cinnamon - 1/2 inch piece

How to Make Tender Cashew Nut Curry

  • Heat oil, add cloves, elaichi and cinnamon. Then add chopped onion and chilli and fry for a few seconds.
  • Add ginger-garlic paste and fry till raw smell disappears.
  • Add tomato puree, red chilli powder and haldi and cook for 2 mins.
  • Now add tender cashew nuts (halves) along with 75 ml of water and salt.
  • Let it cook on low flame (it will not take much time to cook as the nuts are tender).
  • Finally, add ground paste (made from khuskhus, coconut and dry cashewnuts) and garam masala, mix well and keep for 1 minute (till the gravy becomes thick).
  • Remove from heat and sprinkle chopped coriander leaves.

EXPLORE CATEGORIES