Malvani Kaju Curry

Name: Malvani Kaju Curry
Total time: 1200 s
Yield: 4 people
Cuisine: Indian
Ingredients: 1/2 cup cashewnuts; 3 onions; 1 cup freshly grated coconut; 1 tsp khaskhas or poppy seeds; 6-7 garlic cloves; 1 tsp chopped ginger; 1/2 tsp haldi powder; 1/2 tsp red chilli powder; 2 tablespoons oil; 1 teaspoon Malvani masala; 2 bay leaves; 4-5 peppercorns; 2 tablespoons oil; to taste salt; 3-4 red chillies

Amruta Walimbe @cook_25543162

#GA4 #Week5 #ga4 #week5
Another authentic malvani veg recipes, this curry is a real delicacy in itself. Authentically fresh ole kaju are used, but I have made it by soaking regular cashewnuts.

Amruta Walimbe @cook_25543162

#GA4 #Week5 #ga4 #week5
Another authentic malvani veg recipes, this curry is a real delicacy in itself. Authentically fresh ole kaju are used, but I have made it by soaking regular cashewnuts.

Saved

Ingredients

20 minutes

4 people

1/2 cupcashewnuts
3onions
1 cupfreshly grated coconut
1 tspkhaskhas or poppy seeds
6-7garlic cloves
1 tspchopped ginger
1/2 tsp haldi powder
1/2 tsp red chilli powder
2 tablespoonsoil
1 teaspoonMalvani masala
2bay leaves
4-5peppercorns
2 tablespoonsoil
to tastesalt
3-4red chillies

Saved

Steps

20 minutes

1

Soak half cup of cashews in hot water. Let them rest over at least 1 hour. Alternatively, you can boil them for 12-15 minutes.
2

Now in a kadai,heat one tablespoon of oil. Add chopped onions and garlic and saute them till golden brown.Remove it in a plate.
3

Roast coconut and then add ginger,red chillies and poppy seeds. Saute for 1-2 minutes.
4

Switch off the flame and keep the above mixture for cooling. Then grind it into smooth paste.
5

Now heat the same kadai, add oil. Once oil is hot,add bay leaf and peppercorns. Now add coconut onion mixture paste. Saute for 2-3 minutes.
6

Add 1 cup hot water and bring to a boil.In a bowl mix together salt, malvani masala, red chilli powder and haldi powder.Add this masala to the gravy. Let the curry boil for 2-3 minutes.
7

Now add soaked cashew nuts and let it boil for 5 minutes. Turn off the flame and garnish with coriander.