Indian Cashew Curry with Fenugreek and Tomato Sauce
This flavorful Indian dish combines rich cashew nuts with aromatic fenugreek leaves, simmered in a tangy tomato sauce, offering a perfect blend of textures and tastes.
Preparation
Get these tasks done before you start cooking.
Preparing the Sauce
- 1
Heat Oil
Heat vegetable oil in a pan over medium heat.
- 2
Sauté Aromatics
Add onion, garlic, and ginger; sauté until golden brown.
- 3
Cook Tomato Puree
Stir in the tomato puree and cook for 5 minutes until thickened.
Preparing the Curry Base
- 1
Add Cashews
Add roasted cashews to the pan and mix well.
- 2
Spice It Up
Sprinkle turmeric, cumin, and coriander powders.
- 3
Simmer with Fenugreek
Stir in the fenugreek leaves and 1 cup of water. Bring to a simmer.
Tip: Ensure fenugreek leaves are well distributed to avoid bitterness. For a luxurious texture, blend half of the curry and mix it back into the pan.
How to Make Indian Cashew Curry with Fenugreek and Tomato Sauce
Total time: 1 h 33 min · Yields 4 servings
- 1
Simmering
Allow the mixture to cook for 25 minutes until cashews are soft and the sauce is fragrant.
- 2
Sauce Integration
Adjust seasoning with garam masala and red chili powder. Continue to cook for an additional 5 minutes.
- 3
Reduction
Let the sauce reduce until it clings to the cashews.
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