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How to Make Perfect Cashew Curry at Home

This is a favorite curry of mine. I have had it many times, but tried to recreate the stunning version I had in London at Vineet Bhatia Rasoi in Chelsea. I think this is very close.
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Prep Time 20 minutes
Cook Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method

Ingredients
  

  • 1½ cups roasted Cashew Nuts
  • 1 ½ cups diced Tomatoes pureed
  • 2 Tbsp Butter or Ghee
  • 1 Tbsp 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 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.
  • 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
  • 3 cloves of Garlic peeled and chopped
  • 2 tsp Ginger Root peeled and chopped
  • 4 Curry Leaves

Equipment

  • Saute Pan
  • Baking Sheet

Method
 

  1. 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.
  2. 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.
  3. Add the 2 tbsp of butter and your oil to the 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.
  4. 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.
  5. Add cashew nuts, and coconut milk, and let it simmer for another 5 minutes. Garnish with chopped coriander leaves and serve with basmati rice.

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