Indian Cashew and Vegetable Curry

February 2024

December 2023

Soak the cashews in about ½ cup of water for 30 minutes. Drain and grind them in a blender. Add a little water if needed to form a smooth and creamy paste.
Steam the carrots, potato and cauliflower in steamer till tender.
Coarsely grind the onions, chilies and poppy seeds in a food processor. Add the minced ginger and garlic to this mixture.
Add the oil to a non-stick wok and the onion mixture. Sauté for a few minutes till the mixture starts to turn light brown. Then add the turmeric powder, salt, paprika powder and cardamom. Stir the mixture to mix the spices evenly.
Add the chopped tomatoes to the wok. Stir and cook for 3 to 5 minutes. Add a little water if needed. Cook till the tomatoes become tender and break down completely.
Add yogurt and cook for a further 5 to 6 minutes. Cook till the mixture starts to separate from the oil.
Add the steamed vegetables along with the cashew paste and raisins. Bring the gravy to a boil. Then lower the flame and garnish with chopped coriander leaves. Cover the wok with a lid and let the gravy simmer for 5 to 6 minutes. This will ensure the flavors mix together properly.
Serve hot with flat bread or boiled rice to enjoy a conventional Indian meal.

← Older Post Newer Post →

Archive