Ingredients

• 1/2 pound (226 grams) raw cashew nuts
• 1 1/2 cups (375 ml) water
• 1/2 teaspoon turmeric powder
• 1 teaspoon ghee
• 1 onion, chopped
• 2 cloves garlic, chopped
• 2-inch (5-cm) piece ginger, chopped
• 2-inch (5-cm) stalk lemongrass
• 2 to 3 green chilies, sliced
• 1 sprig curry leaves
• 1 tablespoon coriander powder
• 1 cup (250 ml) coconut milk
• Salt to taste

Directions

1. Soak cashews in water to cover overnight (ideally changing water a couple of times).

2. Drain nuts and boil with the 1 1/2 cups water and turmeric powder until tender. Drain.

3. Heat ghee in a pan. Fry onions, garlic, ginger, lemongrass, green chilies, and curry leaves until onions are translucent.

4. Add coriander powder, coconut milk, salt, and cooked cashews.

5. Cook on medium heat until liquid has almost evaporated.

Email to a friend | Print this recipe | Back