Cucumber And Cashew Nut Curry Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add cumin seeds, mustard seeds, and curry leaves.
• STEP 2.Add chopped onions and sauté until golden brown.
• STEP 3.Add ginger-garlic paste, turmeric powder, red chili powder, and coriander powder. Cook for a minute.
• STEP 4.Add chopped tomatoes and cook until they turn soft and mushy.
• STEP 5.Add sliced cucumbers and cook for a few minutes until they are slightly tender.
• STEP 6.Add cashew nut paste and coconut milk. Stir well and simmer for 5-7 minutes.
• STEP 7.Garnish with fresh coriander leaves and serve hot with rice or naan bread.

Cooking Tips

• Make sure to slice the cucumbers evenly for even cooking.
• Soak the cashew nuts in warm water for 15 minutes before making the paste for a smoother texture.
• Adjust the spice levels according to your preference by adding more or less chili powder.
• You can add a pinch of sugar to balance the flavors if desired.

Storage and Serving

• Leftover 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 cucumber and cashew nut curry with steamed rice or naan bread for a complete meal.
• Garnish with fresh coriander leaves and a squeeze of lemon juice for added freshness.