Another lovely recipe from the God's own country - Kerala! I remember having this at my aunt’s house in Kottayam when we were kids and wanted to make it ever since. Though this recipe isn't quite close what I had, it still is very good, especially with Indian breads of any kind. I had it for breakfast this morning with Idiappam or String Hoppers as they call it. Most of you are often in a dilemma as to what to make for dinner or your family is often complaining that they want to have something different. It is not a different story in my household either. I am glad I made this and sharing with you too. This recipe is definitely going into my daily menu ideas henceforth. This cashew nut curry can be made spicy or mild depending on the amount of Chili powder or Green Chilies you add, so please do adjust the two according to the spice levels you require. My recipe here is definitely on the spicier end but we really loved it.
You will need:
Cashew nuts – 100 gms
Big onions chopped – 2
Tomato chopped – 1
Green Chilies – 3
Ginger garlic paste – 2 tsp
Red chili powder – 1 ½ tsp
Coriander powder – ½ tsp
Turmeric powder – ½ tsp
Garam masala – 1 tsp
Fenugreek powder – a pinch
Fresh Cream – ½ cup or more as required
Oil – 2 tsp
Water – ½ cup
Salt to taste
Coriander leaves – to garnish
Soak the cashewnuts in water for about 15 minutes and boil it for about 5 minutes.
Drain the nuts and save the water for later use.
Microwave the chopped onions for about 4 minutes.
Grind half the micro waved onions into a smooth paste and keep aside.
Meanwhile, heat the oil and sauté the other half of the onions and green chillies until slightly brown
Add the ginger garlic paste and the ground onions and sauté for another 3 minutes.
Add all the powder masalas together and sauté until the raw smell goes away. That would take about 5 minutes.
Add the chopped tomatoes and sauté until soggy.
Add the cooked cashew nuts and the water. Cook for another 5 minutes more.
Just before removing from the flame, add the fresh cream. Add salt to taste.
Garnish with coriander leaves and serve hot with any Indian bread of your choice.