This is a favorite curry of mine. I have had it many times, but tried to recreate the one I had in London at Vineet Bhatia Rasoi in Chelsea. I think this is very close. Note: I have added ground spice amounts for those of you who don’t have a whole spice grinder.
The key to making this a stunning dish, is to make sure the paste is fully cooked, so the spices lose their raw flavor. Making sure the cashew nuts are properly roasted and keeping to the final timing, so the cashews still have some crunch. It is not a difficult recipe, but it’s worth reading it through to make sure the process is clear before you begin.
Ingredients
1½ cups roasted Cashew Nuts
1 ½ cups diced Tomatoes, pureed
2 Tbsp Oil, Smart Balance or Coconut Oil
2-3 Tbsp Coconut Milk
1/2 – 1 tsp Salt
Coriander/Cilantro Leaves, chopped
For Onion/Garlic /Ginger Paste:
1 tsp Garam Masala
3 Cloves, Approx 1/8 tsp ground cloves.
3 Cloves, Approx 1/8 tsp ground cloves.
3 Green Cardamoms, peeled, approx 1/8 tsp ground cardamom.
1 inch Cinnamon Stick, approx 1/2 tsp ground cinnamon.
1 Tbsp Coriander Seeds, approx 1/2 tsp ground coriander.
1 inch Cinnamon Stick, approx 1/2 tsp ground cinnamon.
1 Tbsp Coriander Seeds, approx 1/2 tsp ground coriander.
½ tsp Cumin Seeds, approx 1/4 tsp ground cumin.
2 tsp Sugar
4 Dried Red Chilies
8 Cashew Nuts
2 Onions, medium size, peeled and loosely chopped
2 Onions, medium size, peeled and loosely chopped
3 cloves of Garlic, peeled and chopped
2 tsp Ginger Root, peeled and chopped
4 Curry Leaves
2 tsp Ginger Root, peeled and chopped
4 Curry Leaves
Preheat your oven to 350F and roast your cashews. Watch them closely. Usually, it takes about 5-7 minutes. Remove from oven and set aside.
Grind all the dry ingredients (first grouping) listed under onion/garlic/ginger paste until they are powdered and then add to the rest of the ingredients, except the curry leaves, into a small food processor and grind to a smooth paste.
Grind all the dry ingredients (first grouping) listed under onion/garlic/ginger paste until they are powdered and then add to the rest of the ingredients, except the curry leaves, into a small food processor and grind to a smooth paste.
Add 2 tbsp of oil, Smart Balance or coconut oil to your pan and bring it to a medium heat and add the ground paste mixture and curry leaves. Cook it on medium to medium low, stirring until the spices begin to become aromatic and its raw smell disappears and the oil starts to separate. It will take about 7 – 8 minutes.
Next, mix in tomatoes and cook for 4 minutes. Add salt and sugar. If needed, add just enough water to just loosen the mixture. Do not make it too thin.
Add cashew nuts, and coconut milk, and let it simmer for another 5 minutes. Garnish with chopped coriander leaves and serve with basmati rice.
The Louisville Chef 