Ingredients: 1 cup Cashew nuts – halved,1 Tomato – finely chopped,1 Green Bell Pepper (Capsicum) – diced,1/2 teaspoon Turmeric powder (Haldi),Sunflower Oil – for cooking,1 tablespoon Coriander (Dhania) Leaves – chopped,Salt – to taste,1 cup Fresh coconut – grated,2 Onion – finely chopped,5 Garlic – chopped,1 teaspoon Coriander (Dhania) Seeds,3 Byadagi Dried Chillies,5 Whole Black Peppercorns,1 teaspoon Cumin seeds (Jeera),2 Cloves (Laung),1/2 Tamarind – marble sized ball
Time in minutes: 55 Servings: 3 Course: Lunch Diet: Vegetarian
Instructions: To Begin making the Goan Kaju Curry recipe, soak the cashew nuts into hot water for minimum 30 minutes. Meanwhile proceed for making the curry/gravy. Dry roast the coriander seeds, cumin seeds, peppercorns, cloves and dry red chilies until you get a roasted aroma. Add the coconut and roast it along with the spices until you can smell the aromas of the coconut. Add the tamarind ball and saute for a few seconds and turn off the heat.For making the gravy, place a kadai on medium heat and add a teaspoon of oil. Add the finely chopped onion and garlic and saute until the onion is translucent. Once cooled, grind the above mentioned grated coconut and spice mixture along with the onions to make a smooth paste, by adding a little water. In the same pan where you sauteed the onions, heat a teaspoon of oil on medium heat. Add the chopped tomatoes, turmeric powder and saute them until it softens. Add the capsicum and saute for a couple of minutes until it softens and cooks through. Add the masala curry paste to the above tomato capsicum mixture and the soaked cashew nuts and stir fry for 3-4 minutes. Add a little water to adjust the consistency of the Kaju Curry. Stir and simmer the Goan Kaju Curry for about 10 Minutes. Once done, check the salt and spice levels and adjust to suit your taste. Finally stir in the chopped coriander leaves and serve.Serve this Goan Kaju Curry for parties along with Phulkas, Jeera Riceand a Salad for a weeknight dinner or a special Sunday lunch