Sunday, February 21, 2016

Cashew in spinach Curry (KAJU PALAK)

(This Indian curry is a twist to the regular Spinach curry. It has got the tanginess from the yogurt and richness of the cashews. It goes well with any Indian bread like roti  , naan and is just as good with rice.)

Ingredients : 

1tbspn oil , 3-4 cups spinach , fist full cilantro , 2 cloves of garlic , 1/2 cup thinly sliced onion ,
pinch of cumin, 1/4th tspn coriander powder , 1/2 tspn Garam masala, salt to taste , 2 tbsp yogurt , 1/4 cup heavy cream(optional)
Roasted cashews halves 
2tbspn oil ,  2tbspn julienned ginger, 1/4 tspn red chilly powder 

Procedure :

Boil some water in a saucepan and add spinach to it . Turn off the heat and let it sit till the spinach wilts down and cooks . Remove the spinach from the hot water and dunk it into an ice bath . This stops the process of cooking and keeps the frsg green color intact . 
In a blender blend garlic + spinach + cilantro to a fine purée. 

Heat oil in a pan , add a pinch of cumin and the add the spinach purée + garam masala + salt + well beaten yogurt + heavy cream (optional)
Do not over cook as it may affect the color of the curry . 

When you are ready to serve add the roasted cashew halves in the curry . You may roast raw cashews on oil or use the store bought roasted cashews . 

Right before you serve, heat a little oil to fry the ginger juliennes on medium high heat till golden brown. Add the red chilly powder and pour this tadka over the curry. This finishing touch gives the curry a very unique flavor . 


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