Cashew peas curry (kaju muttor curry) Recipe

Cashew peas curry, also known as kaju muttor curry, is a delicious and creamy Indian dish made with cashews and green peas. The cashews add a rich and nutty flavor to the curry, while the peas provide a fresh and vibrant taste. This vegetarian curry is perfect for a weeknight dinner or a special occasion. Serve it with rice or naan bread for a complete and satisfying meal.

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10hr 25minstotal
10hr Prep
25minsCook
10hr 25m.total
10hr Prep
25m.Cook
Cashew peas curry (kaju muttor curry)
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Ingredients for Cashew peas curry (kaju muttor curry) Recipe

  • 1/4 cup Cashews, Soaked
  • 1/4 cup Green Peas
  • 1/2 tablespoon Oil
  • 1/4 teaspoon Cumin Seeds
  • 1/2 Cardamom Pods
  • 1/4 stick Cinnamon
  • 1/4 Onion, Chopped
  • 1/4 tablespoon Ginger Garlic Paste
  • 1/2 Tomatoes, Chopped
  • 0.13 teaspoon Turmeric Powder
  • 1/4 teaspoon Red Chili Powder
  • 1/4 teaspoon Salt
  • 1/4 cup Water
  • 0.13 teaspoon Garam Masala
  • 1/2 tablespoon Cream
  • as required Chopped Coriander Leaves For Garnish

Directions: 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.
Nutrition
value
193
calories per serving
16 g Fat5 g Protein9 g Carbs3 g FiberOther

Current Totals

  • Fat
    16g
  • Protein
    5g
  • Carbs
    9g
  • Fiber
    3g

MacroNutrients

  • Carbs
    9g
  • Protein
    5g
  • Fiber
    3g

Fats

  • Fat
    16g

Vitamins & Minerals

  • Calcium
    69mg
  • Iron
    1mg
  • Vitamin A
    364mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    27mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    17mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    33mg
  • Manganese
    < 1mg
  • Phosphorus
    67mg
  • Selenium
    2mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp