Potato Cashew Nut Curry Recipe
Ingredients
| Potatoes | 250 Gram, peeled | |
| Shelled green peas - 100 grams | ||
| Tamarind - lime-sized ball | ||
| Cashewnuts | 20 | |
| Coconut | 1/2 | |
| Red chillies | 3 | |
| Green chillies | 5 | |
| Ginger | 1 | |
| Garlic | 10 Gram | |
| Poppy seeds | 1 Teaspoon | |
| Coriander leaves - a handful, chopped | ||
| Turmeric powder | 1/2 Teaspoon | |
| Ground cumin seeds - 1 teaspoon | ||
| Coriander powder | 1 Teaspoon | |
| Salt | 1 To taste | |
Directions
MAKING
1. In a small bowl add tamarind with 2 cups water and keep it soaked for 5 minutes. Extract the pulp.
2. In a grinder add half of the cashewnuts, coconut, chillies, ginger, garlic, and poppy seeds. Grind to a fine paste.
3. In a skillet heat 5 tablespoon oil and fry the ground paste until oil separates.
4. Stir in all spices and salt. Fry for sometime.
5. Add potatoes, peas and remaining cashewnuts.
6. Fry for sometime and pour the tamarind water over it.
7. Cover and cook vegetables until done.
SERVING
8. Serve decorated with coriander leaves.
1. In a small bowl add tamarind with 2 cups water and keep it soaked for 5 minutes. Extract the pulp.
2. In a grinder add half of the cashewnuts, coconut, chillies, ginger, garlic, and poppy seeds. Grind to a fine paste.
3. In a skillet heat 5 tablespoon oil and fry the ground paste until oil separates.
4. Stir in all spices and salt. Fry for sometime.
5. Add potatoes, peas and remaining cashewnuts.
6. Fry for sometime and pour the tamarind water over it.
7. Cover and cook vegetables until done.
SERVING
8. Serve decorated with coriander leaves.
Chef
