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Author Notes: Rich, creamy and totally vegan north Indian curry with sweet green peas and exotic cashew nuts in an Indian spiced cashew gravy. —Vanitha
- 1/2 cup Slit cashew nuts
- 1 cup Green Peas (fresh or frozen)
- 1 Medium-sized onion, cubed
- 4 Cloves garlic
- 1 inch piece ginger
- 2 tablespoons Chopped cashew nuts
- 3 cloves
- 1 bay leaf
- 3 tomatoes, pureed
- 1 teaspoon Kashmiri red chilli powder
- 1/2 teaspoon Turmeric powder
- 2 tablespoons Coriander powder
- 1 teaspoon Cumin powder
- 1 tablespoon Crushed, dried fenugreek leaves
- 3 tablespoons Cashew nuts, made into a paste
- Salt to taste
- Pinch of sugar
- 3 tablespoons Cooking oil
- 1/2 teaspoon Garam masala powder
- handfuls Finely chopped cilantro for garnishing
- For the cashewnuts: Heat 3 tbsp oil (or ghee, if not vegan), in a large saucepan and fry cashew nuts on medium flame until light golden brown; remove and set aside. Keep the remaining oil to prepare the gravy.
- To prepare the green peas: Boil green peas (fresh or frozen) in plenty of water until soft and cooked; about 5 to 7 minutes; drain and keep aside. Do not throw the water in which the peas are boiled; you will need it to make the gravy.
- To prepare the masala paste: In a blender jar, made a fine paste of onions, green chillies, cashew, ginger and garlic.
- To make the kaju matar gravy: In the same oil in which you have fried the cashews, add the bay leaf, cloves and cinnamon and sauté on medium low until slightly aromatic; a few seconds. Add the onion-cashew paste to this and saute on medium heat for about 2 minutes. Add the spice powders; Kashmiri chilli powder, turmeric powder, coriander powder and cumin powder and fry again for a few minutes, until the oil separates.
- Stir in the tomato puree, mix well and saute for a few minutes until the tomatoes are fried well and you can start to see oil separating. Add the crushed kasoori methi/dried fenugreek leaves and mix well. Mix in the boiled green peas, cashew paste, salt to taste and pinch sugar and stir in enough water (use the water used to boil the peas too) to make a gravy of medium thick consistency. Adjust according to preference.
- Bring to a boil, lower heat and simmer on medium low heat for about 3 to 5 minutes. Add the fried cashews and sprinkle garam masala powder, mix well and give it one boil. Remove from heat and serve hot garnished with more crushed fenugreek leaves or finely chopped coriander leaves.
- Rich, delicious and mildly spiced vegan kaju matar masala is ready! Serve it and enjoy with any Indian flat bread like rotis, parathas, naan, puris etc., a steaming hot bowl of freshly cooked Basmati rice or even with slices of fresh or toasted bread! Trust me; I have sometimes enjoyed this curry with few slices of toasted bread when I was lazy or did not have time to make fresh parathas or rice! Enjoy!!
- If you prefer, you can use ghee instead of oil to give it a rich flavor. The same gravy can be used to make different curries using mix of boiled vegetables, paneer, mushrooms etc. For non vegetarians, you can use chicken instead. Adjust the amount of spices and consistency of gravy according to personal preference.