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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This Cashew Tomato Curry is a delightful blend of spices and textures. The aromatic spices like cumin, mustard, and coriander seeds, along with cinnamon and cloves, create a fragrant base. The smooth paste made from sautéed onions, ginger, garlic, and chilies adds depth, while the raw cashews provide a creamy texture. The curry is simmered until thick and garnished with fresh coriander leaves, making it perfect to serve with roti, naan, or rice.
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Sauté cumin, mustard, coriander seeds, cinnamon, cloves, peppercorns, and curry leaves in oil until fragrant.
Add 1 onion, ginger, garlic, green and dried red chilies, and 4–5 cashews. Cook until soft, then cool and blend into a smooth paste.
Heat oil in another pan and add cumin, mustard, green chilies, and curry leaves.
Add the remaining onion and sauté until soft.
Stir in turmeric, chili powder, cumin powder, coriander powder, kasuri methi, and salt.
Add tomatoes and cook until soft, then add capsicum and cook for 2–3 minutes.
Mix in the prepared paste and tomato puree. Cook for 3–4 minutes until bubbling.
Add the remaining cashews and simmer until the curry thickens.
Garnish with coriander leaves and serve with roti, naan, or rice.
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For a richer flavor, roast the cashews before adding them to the curry.
Adjust the spice level by varying the amount of green and red chilies.
Can I use canned tomatoes instead of fresh?
Yes, you can use canned tomatoes, but adjust the cooking time as they may cook faster.
How can I make this curry less spicy?
Reduce the number of green and red chilies to make the curry less spicy.
Can I substitute cashews with another nut?
Yes, almonds can be used as a substitute for cashews.
Is it necessary to blend the paste?
Blending the paste ensures a smooth texture and even distribution of flavors.
What can I serve with this curry?
This curry pairs well with roti, naan, or rice.
