Cashew Masala curry

Serves 1
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Directions

  1. 1Add 1 tablespoon of oil to a pan.
  2. 2Add 1 tablespoon of oil to a pan.
  3. 3Add 1 tablespoon of oil to a pan.
  4. 4Add cinnamon, cloves, elachi, and star anise to the hot oil and sauté.
  5. 5Add cinnamon, cloves, elachi, and star anise to the hot oil and sauté.
  6. 6Add cinnamon, cloves, elachi, and star anise to the hot oil and sauté.
  7. 7Add ginger, garlic, cashews, onion, and tomato to the pan and sauté until softened.
  8. 8Add ginger, garlic, cashews, onion, and tomato to the pan and sauté until softened.
  9. 9Add ginger, garlic, cashews, onion, and tomato to the pan and sauté until softened.
  10. 10Transfer the sautéed ingredients to a blender and blend into a smooth paste.
  11. 11Transfer the sautéed ingredients to a blender and blend into a smooth paste.
  12. 12Transfer the sautéed ingredients to a blender and blend into a smooth paste.
  13. 13Add 3 tablespoons of oil to the same pan and then add the grounded paste.
  14. 14Add 3 tablespoons of oil to the same pan and then add the grounded paste.
  15. 15Add 3 tablespoons of oil to the same pan and then add the grounded paste.
  16. 16Cook the masala for 5 minutes until the oil separates.
  17. 17Cook the masala for 5 minutes until the oil separates.
  18. 18Cook the masala for 5 minutes until the oil separates.
  19. 19Add red chilli powder, coriander powder, jeera powder, and salt to the cooking masala.
  20. 20Add red chilli powder, coriander powder, jeera powder, and salt to the cooking masala.
  21. 21Add red chilli powder, coriander powder, jeera powder, and salt to the cooking masala.
  22. 22Mix well and continue to cook until the oil separates.
  23. 23Mix well and continue to cook until the oil separates.
  24. 24Mix well and continue to cook until the oil separates.
  25. 25Pour in 1 cup of water and mix thoroughly.
  26. 26Pour in 1 cup of water and mix thoroughly.
  27. 27Pour in 1 cup of water and mix thoroughly.
  28. 28Cover the pan and cook until the oil separates and the curry thickens.
  29. 29Cover the pan and cook until the oil separates and the curry thickens.
  30. 30Cover the pan and cook until the oil separates and the curry thickens.
  31. 31In a separate small pan, add 1 tablespoon of oil and fry cashews until golden brown.
  32. 32In a separate small pan, add 1 tablespoon of oil and fry cashews until golden brown.
  33. 33In a separate small pan, add 1 tablespoon of oil and fry cashews until golden brown.
  34. 34Add the fried cashews to the curry.
  35. 35Add the fried cashews to the curry.
  36. 36Add the fried cashews to the curry.
  37. 37Mix well and serve hot.
  38. 38Mix well and serve hot.
  39. 39Mix well and serve hot.

Ingredients

  • 1 tbsp Oil
  • 1 tbsp Oil
  • 1 tbsp Oil
  • 1 inch Cinnamon
  • 1 inch Cinnamon
  • 1 inch Cinnamon
  • 5 Cloves
  • 5 Cloves
  • 5 Cloves
  • 3 Elachi
  • 3 Elachi
  • 3 Elachi
  • 1 Star anise
  • 1 Star anise
  • 1 Star anise
  • 2 inches Ginger
  • 2 inches Ginger
  • 2 inches Ginger
  • 7 pods Garlic
  • 7 pods Garlic
  • 7 pods Garlic
  • 6 Cashews
  • 6 Cashews
  • 6 Cashews
  • 1 large Onion
  • 1 large Onion
  • 1 large Onion
  • 1 medium Tomato
  • 1 medium Tomato
  • 1 medium Tomato
  • 3 tbsp Oil
  • 3 tbsp Oil
  • 3 tbsp Oil
  • 1 tbsp Red chilli powder
  • 1 tbsp Red chilli powder
  • 1 tbsp Red chilli powder
  • 1 tsp Coriander powder
  • 1 tsp Coriander powder
  • 1 tsp Coriander powder
  • 1 tsp Jeera powder
  • 1 tsp Jeera powder
  • 1 tsp Jeera powder
  • Salt
  • Salt
  • Salt
  • 1 cup Water
  • 1 cup Water
  • 1 cup Water
  • 1 tbsp Oil
  • 1 tbsp Oil
  • 1 tbsp Oil
  • Cashews
  • Cashews
  • Cashews

Equipment

PanSpoon