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Kashmiri chilies are renowned for their vibrant red color and mild heat. They add a rich, smoky flavor and deep red hue to dishes, commonly used in Indian cuisine. These chilies are often ground into a powder, enhancing curries, stews, and sauces without overwhelming heat.

Kashmiri chilies are a prized spice known for their vibrant red color, mild heat, and rich flavor. Native to the Kashmir region of India, these chilies are distinctively used in Indian cuisine to impart a beautiful red hue and a subtle, smoky heat to dishes. Unlike other varieties of chili peppers, Kashmiri chilies have a more moderate level of spiciness, making them ideal for adding color and flavor without overwhelming heat.

The chilies are typically dried and ground into a fine powder, known as Kashmiri chili powder. This powder is a key ingredient in many Indian dishes, including curries, stews, and marinades. It is also used in spice blends and rubs, where it contributes both color and a gentle warmth. The bright red pigment of Kashmiri chilies makes them especially popular for creating visually appealing dishes, enhancing the appearance of foods without significantly increasing their heat level.

In addition to their culinary uses, Kashmiri chilies offer some health benefits. They contain vitamins such as vitamin C and antioxidants, which can support immune function and overall health. The moderate heat of these chilies may also aid digestion and stimulate appetite.

Kashmiri chilies are often preferred by chefs and home cooks who seek to balance flavor, color, and heat in their dishes. Their ability to enrich the taste of food while providing a vibrant, red color makes them a valuable ingredient in both traditional and contemporary cooking.

Cashew Curry

Main Ingredients

For Cashew Curry:

1 cup Whole Cashews (unsalted)
2 tablespoons Ghee or Oil
1 Onion (finely chopped)
2 Tomatoes (pureed)
2 Green Chilies (slit)
1/2 teaspoon Ginger-Garlic Paste
Salt to taste
Fresh coriander leaves for garnish

For Cashew Masala Paste:

10 Cashews (soaked in warm water for 15 minutes)
1/4 cup Milk or Water
1 tablespoon Poppy seeds (optional)
1 tablespoon Fresh cream (optional, for richness)

For Gravy:

1/2 teaspoon Turmeric powder
1 teaspoon Kashmiri Red chili powder
1 teaspoon Coriander powder
1/2 teaspoon Cumin powder
1/2 teaspoon Garam masala
1/2 teaspoon Sugar (optional, to balance flavours)

Instruction

Step 1 - Prepare the Cashew Masala Paste

Soak and blend: Soak 10 cashews in warm water for 15 minutes. Add soaked cashews, poppy seeds, milk (or water), and cream (if using) to a blender. Grind into a smooth paste and set aside. This adds creaminess and richness to the curry.

Step 2 - Cook the Cashews

Roast the cashews: Heat 1 tablespoon ghee or oil in a kadai or pan. Add the whole cashews and sauté on medium heat until golden and crisp. Remove and set aside.

Step 3 - Fry the Mathris

Sauté onions and spices: In the same pan, add another tablespoon of oil. Sauté chopped onions until golden brown. Add green chillies and ginger-garlic paste. Cook until the raw smell disappears.
Add tomato puree: Pour in the tomato puree and cook for 5-7 minutes, until the oil separates.
Spice it up: Add turmeric,kashmiri red chili powder, coriander powder, cumin powder, and sugar. Mix well and cook for another 2 minutes.
Add cashew paste: Add the cashew masala paste to the tomato base. Mix thoroughly and let it simmer for 5-6 minutes on low heat. Add water to adjust consistency.

Step 4 - Combine and Finish

Add roasted cashews: Add the fried whole cashews into the gravy. Let them soak up the flavors by simmering for 3-4 minutes.
Finish with garam masala: Sprinkle garam masala and stir gently.

Step 5 - Garnish and Serve

Garnish: Top with fresh chopped coriander leaves.
Serving Suggestions: Cashew Curry pairs beautifully with jeera rice, plain basmati rice, naan, or chapati. Serve with a cucumber raita or salad for a balanced meal.

Tips for the Perfect Cashew Curry

Cashew Quality: Use fresh, whole, unsalted cashews for the best flavor and texture.
Creamy Texture: The soaked cashew paste adds creaminess without needing heavy cream.
Balanced Flavors: A touch of sugar helps balance the richness of the cashews and spices.
Make it Vegan: Substitute ghee with oil and skip cream or use coconut milk for a vegan version.

Why You’ll Love Cashew Curry:

Rich and Creamy: A luxurious curry without being overly heavy.
Nutty and Flavorful: The roasted cashews give every bite a crunchy, buttery goodness.
Simple Ingredients: Made with pantry staples and easy-to-find spices.

Yield

4 Servings

Prep Time

20 minutes

Cook Time

20 minutes

Total Time

40 minutes

Kashmiri Chillies