This is a western coastal delicacy mainly from Kokan, Malwan, and Goan regions. Don’t be mistaken thinking these are raw cashews which we get in dry fruit section. This are fresh cashews which are plucked before fruit ripen, they are tender and used for Curries.
Fresh cashews when cooked don’t crumble like dry cashews. I get my cashews from India and they can be freezed up to a year.
You will need:
- 1 cup fresh cashews
- 1 small onion chopped
- 1 tbsp ginger-garlic paste
- 1 1/2 tbsp red chili powder
- 1/2 tsp turmeric powder
- 2 tbsp of oil
- 1/2 tbsp cumin/ jeera powder
- 1/2 tbsp coriander powder
- 1/2 tbsp Garam Masala
- 1 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/4 hing/ asafoetida
- 2-3 kokum
- 1/2 cup dry coconut (grated)
- 1/4 cup Fresh coconut (grated)
- 1/4 cup chopped onion
- 1 tbsp coriander seeds
- 1 tsp poppy seeds
- 1 tsp cumin seeds
- 2-3 whole peppercorns,1/2” stick of cinnamon and half a piece of star anise
- 1 tbsp oil
- Salt as per taste
- In a pan, sauté onion on 1 tbsp of oil until it’s golden brown.
- Add dry and fresh coconut and sauté for 4-5 minutes.
- Add all the whole spices, coriander seeds, poppy seeds, and cumin seeds. Sauté everything until it’s light brown in color.
- Cool completely and grind it into a smooth paste with 1/4 cup of water.
- Soak the cashews in hot water for 10-15 minutes and peel the skin off. (Not boiling hot water.)
- Set a pot on a medium-high flame. Add oil and once the oil is hot: add mustard, cumin seeds, and asafoetida.
- When the seeds start to crackling, add onions and sauté until it’s translucent. This will take about 3-4 minutes
- Add ginger garlic paste and sauté for minute or so. Add cashews, sauté them for a minute, add turmeric, chili, coriander, and cumin powder. Then, cook for a minute.
- Add 1/4 cup of water, cover the pot and let the cashews cook for 10 minutes. Keep an eye so that cashews don’t get mushy and they should hold their shape.
- Add 2 tbsp of coconut paste. You can reserve the rest for cooking any vegetable, subzi or for chicken curry. The paste can stay in the freezer for months.
- If you want more gravy, you can add more water and Kokum then cook with the coconut paste for 5 minutes. Add salt as per taste. Garnish with cilantro leaves.
- Serve with roti or rice.