Cashew Curry

INGREDIENTS

• 1 cup cashew nuts, halved 
• ½ cup freshly grated coconut 
• 2 medium onions, finely chopped 
• 1-inch tamarind ball 
• ½ inch ginger 
• 3 to 4 garlic cloves 
• 1 small tomato, chopped 
• Coriander leaves, chopped 
• 1 tablespoon coriander seeds 
• 1 teaspoon cumin seeds 
• 4 to 5 black peppercorns 
• 1 dried red chilli 
• 1 to 2 teaspoons Kashmiri red chilli powder 
• 1 teaspoon turmeric powder 
• 2 teaspoons garam masala 
• Salt to taste 
• 3 tablespoons oil 

METHOD

• Soak the cashew nuts in hot water for an hour (traditionally, tender fresh cashews are used for this curry). 
• In a kadhai, dry roast the coriander seeds, cumin seeds, peppercorns and red chilli. 
• Now add the grated coconut and dry roast everything together. 
• Take it off the flame once the coconut turns slightly golden and has a nice aroma. 
• In the same kadhai, add some oil and when it is hot, add 1 chopped onion. Sauté it till it is golden and turn off the heat. 
• Once everything has cooled down, blend the sautéed onion, coconut mixture, tamarind, ginger and garlic with some water. 
• Now, in a kadhai, add some oil and let it heat up. Add the other chopped onion and sauté well. 
• Then add the coconut-onion paste and chopped tomato and sauté till the oil separates. 
• Add the salt and powdered spices and mix well. 
• Once the masala starts to bubble, add 2 to 3 cups of boiling water. 
• Let it come to a rolling boil and add the soaked cashews. 
• In 5 to 7 minutes, turn the heat off. Sprinkle some freshly chopped coriander leaves and serve with rice or paratha.