Cashew peas curry (kaju muttor curry) Recipe

Cooking Directions

• STEP 1.Soak the cashews in warm water for 15 minutes, then drain and set aside.
• STEP 2.Heat oil in a pan and add cumin seeds, cardamom pods, and cinnamon stick. Fry until fragrant.
• STEP 3.Add chopped onions and cook until golden brown. Then add ginger-garlic paste and cook for another minute.
• STEP 4.Add chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft and mushy.
• STEP 5.Add the soaked cashews and green peas to the pan. Mix well and cook for 5 minutes.
• STEP 6.Add water and bring the curry to a boil. Reduce the heat and simmer for 10-15 minutes until the cashews are tender.
• STEP 7.Remove the cinnamon stick and cardamom pods. Blend the curry to a smooth consistency.
• STEP 8.Return the curry to the pan and add garam masala and cream. Cook for another 2-3 minutes.
• STEP 9.Garnish with chopped coriander leaves and serve hot with rice or naan bread.

Cooking Tips

• Soaking the cashews helps in making them soft and easy to blend.
• You can adjust the spice level by adding more or less red chili powder.
• For a vegan version, you can substitute cream with coconut milk or cashew cream.

Storage and Serving

• Leftover cashew peas curry can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry on the stovetop or in the microwave before serving.
• Serve the curry with steamed rice, jeera rice, or naan bread for a complete meal.