Masala Cashews with Curry Leaves and Chili

Roasted cashews coated in a blend of aromatic Indian spices, fragrant curry leaves, and a touch of chili flakes. A savory and addictive snack perfect for any time of day.

Prep Time

15 minutes

Total Time

35 minutes

Calories

936 kcal

Difficulty

Easy

Equipment

4 items

Cost

£0.88/serving

Season:

🌍 Year-round

Meal Type:

Dinner•Snack

Cuisine:

Indian

Cooking Style:

Roasting

Mood:

Spicy

Ingredients

Servings

1cupRaw Cashews(Unsalted)

£2.50

15leavesCurry Leaves(Fresh)

£0.75

1tablespoonVegetable Oil(Or any neutral oil)

£0.05

0.5teaspoonTurmeric Powder

£0.03

0.5teaspoonChili Powder(Adjust to taste)

£0.02

0.5teaspoonCumin Powder

£0.04

0.5teaspoonCoriander Powder

£0.03

0.3teaspoonGaram Masala

£0.05

0.3teaspoonChili Flakes(Adjust to taste)

£0.02

0.5teaspoonSalt(Or to taste)

£0.01

0.5teaspoonSugar(Optional, balances the flavors)

£0.01

Total Cost

£3.51

£0.88 per serving

Instructions

1.
Preheat oven to 350°F (175°C).
2.
In a small saucepan, heat vegetable oil over medium heat. Add curry leaves and fry until they become crisp and fragrant, about 2-3 minutes. Be careful not to burn them. Remove from heat and set aside.
3.
In a large bowl, combine raw cashews, turmeric powder, chili powder, cumin powder, coriander powder, garam masala, chili flakes, salt, and sugar (if using).
4.
Drizzle the flavored oil (with the fried curry leaves) over the cashews and spices. Toss well to ensure all cashews are evenly coated.
5.
Spread the cashews in a single layer on a baking sheet.
6.
Roast in the preheated oven for 15-20 minutes, or until the cashews are golden brown and fragrant, stirring halfway through to ensure even roasting. Watch carefully to prevent burning.
7.
Remove from the oven and let cool completely on the baking sheet. The cashews will crisp up as they cool.
8.
Once cooled, store in an airtight container at room temperature.

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My Notes

Nutrition Information

Nutrition per serving (85g)

936 kcal / 3916 kJ

Carbs

48g

18% of RDA

Fat

74g

106% of RDA

Protein

26g

52% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

9 g

10% of RDA

Sodium

600 mg

26% of RDA

Saturated Fat

14 g

70% of RDA

Chef's Tips

For a deeper flavor, you can toast the cashews lightly in a dry pan before adding the spices.

Adjust the amount of chili powder and chili flakes to your desired level of spiciness.

Store in an airtight container for up to a week.

Cooking Equipment

Oven

Baking Sheet

Large Bowl

Small Saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

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Masala Cashews with Curry Leaves and Chili

Ingredients

Instructions