Cashew Masala, a creamy and aromatic North Indian curry, is a delightful explosion of flavors that will tantalize your taste buds. This rich, nut-based sauce offers a unique alternative to traditional creamy curries, boasting a subtle sweetness balanced by warming spices. Imagine the comforting warmth of a velvety smooth sauce clinging to tender vegetables or succulent chicken, the subtle sweetness of cashews perfectly complementing the fragrant blend of spices. It's the kind of dish that’s both impressive and surprisingly easy to make, perfect for a weeknight dinner or a special occasion.
This recipe simplifies the process, guiding you through each step with clear instructions and helpful tips. Whether you're a seasoned cook or a kitchen novice, you'll be able to create a restaurant-quality Cashew Masala with confidence. Let's dive into the step-by-step process and unlock the secrets to this incredibly flavorful and satisfying dish!
Tools Needed
- Pot
- Sieve
- Pan
- Knife
- Tawa
Ingredients
- Cashew nuts
- Almonds
- Green chilies
- Onion: medium size
- Water: 1 glass
- Lentils (Masoor Dal and Mysore Dal)
- Turmeric powder: a little
- Ghee: a couple of teaspoons
- Tomatoes: 2 medium size
- Bay leaf: 1
- Cardamom
- Cloves
- Cinnamon
- Cumin seeds
- Ginger-garlic paste: 1 tablespoon
- Salt: to taste
- Coriander powder
- Cumin powder
- Chili powder
- Garam masala: optional
- Oil: 1-2 tablespoons
- Milk cream/Fresh cream
- Kasturi methi
- Honey: optional
- Wheat flour
- Oil for paratha
- Masala papad
Step-by-Step Instructions
Step 1. Preparing the Cashew-Almond Base
- Boil water in a pot. Add cashew nuts, almonds, green chilies, and a medium-sized onion. Cook for a couple of minutes.
- Strain the mixture, discarding the water. Set aside.
Step 2. Building the Flavorful Curry
- In a clean pan, heat ghee. Fry cashew nuts until golden brown.
- Add tomatoes to the pan and fry until softened.
- Add oil, bay leaf, cardamom, cloves, cinnamon, and cumin seeds to the pan. Fry until fragrant.
- Add ginger-garlic paste and salt. Fry until the raw smell disappears.
- Add chopped tomatoes (remove seeds) and cook until soft.
- Add coriander powder, cumin powder, chili powder, and garam masala (optional). Mix well.
- Add hot water to the gravy, mixing well. Avoid adding cold water.
- Stir in milk cream (or fresh cream) and Kasturi methi. Add honey (optional).
- Add the fried cashew nuts and simmer for 1-2 minutes.
Step 3. Making the Parathas (optional)
- Prepare parathas using wheat flour dough. Roll out the dough thinly and spread with oil.
- Cook the parathas on a tawa until golden brown. Press gently while hot to create layers.
Step 4. Crispy Papad (optional)
- Heat masala papad on a tawa until crisp.
Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe
Tips
- Use twice as much cashew nuts as onions.
- Fry cashew nuts in ghee for better taste.
- Remove tomato seeds to prevent kidney stones.
- Always add hot water to the gravy to maintain the taste and consistency.
- Make parathas as thick as possible for better layering.
- Use less oil/ghee for healthier cooking.
Nutrition
- Fat: 40-60g
- Carbs: 50-70g
- Protein: 20-30g
FAQs
1. Can I make this cashew masala without cashews?
While cashews are key to the creamy texture and flavor, you can substitute with other nuts like almonds or macadamia nuts. The flavor will be slightly different, but still delicious.
2. What kind of vegetables can I add to this curry?
Almost any vegetable works! Popular choices include potatoes, peas, cauliflower, spinach, and carrots. Feel free to experiment with your favorites.
3. How long can I store leftover cashew masala?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. It tastes even better the next day!
This easy Cashew Masala recipe delivers a rich and flavorful curry that's sure to become a family favorite. From the creamy texture to the aromatic spices, every bite is a satisfying experience. Enjoy the delicious results of your culinary adventure!