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Potato Cashew Nut Curry

Madhuri.Dixit's picture
Ingredients
  Potatoes 250 Gram, peeled and diced
  Shelled green peas 100 Gram
  Tamarind 1 Tablespoon (A Lime Size Balled)
  Cashewnuts 20
  Dry coconut 1⁄2
  Red chillies 3
  Green chillies 5
  Ginger 1 Inch
  Garlic flakes 4
  Poppy seeds 1 Teaspoon
  Coriander leaves 1 Cup (16 tbs), chopped (A Handful)
  Turmeric powder 1⁄2 Teaspoon
  Ground cumin seeds 1 Teaspoon
  Coriander powder 1 Teaspoon
  Salt 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 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.
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Saute
Dish: 
Curry
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Potato
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes
Servings: 
4

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