Masala cashewnuts
Golden cashews in a tangy black-salt spice mix
Cashews fried until golden and tossed while hot with black salt, coriander-cumin powder, chilli and turmeric. Black salt gives them a tangy, savoury flavour. Cool them before serving; they keep for 2 weeks in an air-tight jar.
- Total time
- 15 min
- Difficulty
- easy
- Serves
- 5
Ingredients
Method
0/3 doneStep 1: Heat 2 tbsp oil in a wide pan over a medium-low heat and sauté 10 ½ oz cashew nuts for 6–8 minutes, stirring all the time, until golden brown.
7 minStep 2: Take the pan off the heat and add 1 tsp black salt, 3 tsp coriander-cumin powder, 1 pinch asafoetida, 1 tsp red chilli powder, ½ tsp ground turmeric and 1 ½ tsp salt. Toss well so every nut is coated.
Step 3: Cool completely and serve. Store in an air-tight container for up to 2 weeks.
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 11 g
- Carbs
- 20 g
- Fat
- 30 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does masala cashewnuts take?
- About 15 minutes in total: 5 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 5 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of cashew nuts?
- Almonds or peanuts, same amount.
- What can I use instead of black salt?
- Ordinary salt, same amount (loses the tangy, sulphurous note).
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