The potato also has an inherent tendency to absorb liquids, and in dry dishes absorbs spices too. This makes the dish tasty and delicious. In this Potato Cashew Nut Roast, curry leaves, mustard and cumin provide exceptional flavor, while the cashew nut provides the crunch.
A versatile vegetable that is also known as food of the poor, the potato can transform any dish, whether gravy or dry. It is rich in carbohydrates and provide satiety for hours.
Nut roasts are a common preparation during the holiday season. Besides cashew nuts, using a mix of hazel nut, walnut and brazil nuts, makes the dish more textural and tasty.
Cashew nuts are in fact used in a variety of dishes and they always add an extra edge to a dish. Whether in desserts of Dark Chocolate and Cashew Nut Brownie, as a part of gravy dishes such as the Chinese Cashew Chicken or enjoyed just as Masala Kaju, this is one nut that can be eaten guilt-free.
Here is how to make Potato Cashew Nut Roast.
Potato Cashew Nut Roast Recipe
Potato Cashew Nut Roast
Potato Cashew Nut Roast is a dry vegetable with cashew nuts enhancing the taste of potatoes.
- 2 tbsp Vegetable oil
- 1 tsp Cumin seeds
- 1/2 tsp Mustard seeds
- 10-15 Curry leaves
- 1 Green chilli Chopped
- 10-12 Cashew nuts Coarsely grounded
- 2 cups Boiled potato Cut into cubes
- 1/2 tsp Turmeric powder
- 1/2 tsp Red chilli powder
- Salt to taste
- Heat oil in a pan.
- Once the oil is hot, add cumin seeds, mustard seeds, curry leaves and green chilies and let them crackle for a few seconds.
- Add cashew nuts, potato, turmeric powder, red chilli powder and salt and mix well.
- Cook on low flame for 10-12 minutes.
- Keep stirring gently in between.
- Garnish with fresh coriander.
- Serve hot with Paratha or Dal rice.