Cashew Curry is a light brown-color gravy close to the color of cashews. It is rich-creamy gravy enough to soak up any kind of Indian bread like parathas, naans and kulchas. The base of the curry is cooked with onion and tomato paste with a light flavor of ginger and garlic and then a rich cashew paste is added to give the curry its ultimate name. Finally the fresh cream is finally added to the cashew curry for the satin-creamy texture and divine taste of this delicious dish.
This curry comes to the rescue when you are left out with few veggie options and you want to cook something very exotic for your guests and something special. Indulge in this gravy and relish the creamy-rich cashew curry.
Ingredients:
1. Cashew - 1/2 cup
2. Onions - 2 no.
3. Tomatoes - 2 no.
4. Ginger and garlic paste - 1 tbsp.
5. Turmeric powder - 1/4 tsp.
6. Coriander powder - 1 to 2 tsp.
7. Chilly powder - 1 to 2 tsp.
8. Garam masala - 3/4th tsp.
9. Fresh cream - 1/2 cup
10. Oil - 2 tbsp.
11. Salt to taste
Cooking Method:
1. Soak the cashews in milk and keep it aside.
2. Cut the onions into big chunks and bring it to boil with little water. The onions have to go little tender to make a paste. Once done keep this too aside.
3. Simultaneously for tomato puree bring the tomatoes to boil, and once little tender take it out and put it in cold water. Once chill peel the skin and make a puree out of same.
4. Now heat the oil in a pan adding ginger garlic paste and saute for a minute or two until raw fragrance disappears. Add then add onion paste and saute this too well keeping flame low- to- medium.
5. And then goes the tomato puree to the pan. Once all this blends well add salt and giving it a thorough mix.
6. Now grind the cashew paste along with milk keeping aside half of the cashews separately. Add the cashew paste to the pan and blend it well.
7. Add all the dry powders like turmeric, coriander powder, chilly powder and add 2 tbsp of water and give it a mix. Then add 1 to 2 cups of water and allow to boil until it gets thick. Here we can add cashew pieces while the curry is getting boiled (reserve again little for garnishing).
8. Finally add fresh cream and the curry changes its color and leave it on stove top in low flame for around 5 to 7 minutes.
9. Finally garnish with some pieces of cashews, slightly roasted with butter for that extra buttery flavor and coriander leaves, and relish this rich cashew curry with any Indian bread of your choice.
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| Flavored Nan with Cashew Curry
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