Spicy Cashews( Masala Cashews)
These spicy cashews are the perfect accompaniment to your favorite cuppa or as an appetizer for the next party.
Equipment
- 1 10" Non-Stick frying pan
Ingredients
- 11/2 cup Raw Cashews whole or halved
- 2 tablespoon Ghee
- 10-15 Curry Leaves washed and pat dried
- 2 pinches Hing/Asafoetida
- 1 teaspoon Indian Chilli Powder
- ΒΌ teaspoon Turmeric Powder
- Salt to taste
Instructions
- Heat the frying pan at medium low heat. Once hot, add the ghee and let it melt.
- Now add the hing and wait for it to sizzle. Add the turmeric and chilli powder and mix well. Let it cook for a couple of minutes.
- Add around 10 of the curry leaves and saute for 30 seconds and then add the cashews.
- Saute to ensure the ingredients are mixed well. Keep moving the cashews around to make sure none of them get burnt.
- You will notice the ghee slowly drying up in the pan and the cashews also start browning.Once all of the ghee has been absorbed and the cashews have lightly browned.Keep cashews aside.
- Now add the remaining curry leaves in the same pan at low heat and saute until slightly crisp. Top the cashews with the curry leaves and serve.
Notes
- If you find the Indian chilli powder is too spicy, I would suggest halving the quantity or using cayenne/paprika instead.