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–+ servings
cashew curry served with home made chapathi and yellow rice
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5 from 4 votes

Vegan Cashew Curry, Indian style.

Creamy Cashew curry, Indian style.
Prep Time20 minutes
Cook Time25 minutes
Course: Dinner, Main Course
Cuisine: Indian
Servings: 4
Author: Madhavi Kadaba

Ingredients

  • ⅓ heaping cup slit cashew
  • ½ cup green peas
  • 1 medium onion, finely chopped
  • 3 medium tomato, diced
  • 2 tbsp cashew (about 15),, for the gravy
  • ½ tsp cumin seeds
  • 1 inch piece cinnamon stick
  • 1 tsp chopped ginger
  • 1 tsp chopped garlic
  • ½ tsp red chili powder or to taste
  • 1 tsp garam masala or to taste or curry powder
  • ½ tsp fenugreek powder skip if not available
  • ¾ tsp coriander powder or to taste
  • ½ tsp turmeric powder
  • ½ tsp sugar
  • salt to taste
  • ¾ cup water
  • 2 tbsp oil

Instructions

Instant Pot method -

  • Soak 12 to 15 cashew in warm water for 15 minutes. Transfer the soaked cashew and chopped tomato in to a mixer and make a smooth puree. Remove and set a side.
  • Turn the instant pot ON on saute mode. Add oil and fry the cashew till light brown. Remove and set aside
  • Now add cumin seeds and cinnamon stick and fry for few seconds.
  • Now add finely chopped onion and cook till light brown. Its important to cook till onion turns soft and light brown.
  • Add ginger and garlic and fry few seconds. Add all the spices, and coat in the oil and cook for 45 seconds.
  • Now add the pureed tomato and cashew cream, salt and sugar and cook stirring often till the oil separates. This step is important, to make a tasty curry. This will take about 3 to 4 minutes. If the tomato is splashing, close the pot with a lid.
  • Add ½ cup water, fried cashew and green peas. Give a mix and cancel the saute mode.
  • Close the lid and adjust the vent to the sealing position. Press manual or pressure cooker mode and adjust the time to three minutes.
  • After three minutes is done do a quick pressure release. Quick release will help us keep the cashew slightly crunchy. But if you prefer soft cashew, do a natural pressure release.
  • Give a mix and add chopped coriander and serve this delicious curry.
    You can saute the curry for a minute or two depending on how thick you like the gravy.

Stove top method -

  • Follow the same method as instant pot, but after adding the water close the lid and simmer the curry for 7 to 8 minutes and garnish with coriander.

Notes

To get the best tasting curry-
the onion needs to be cooked till soft
the tomato cashew paste needs to release oil when sauteed 
use good quality cashew 
fenugreek powder is optional 
sugar is added to balance out the sourness from the tomato
optional, but you can add lemon juice at the end, after tasting the curry.