Masala Cashews with Curry Leaves and Chili

Preheat oven to 350°F (175°C).

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.

In a large bowl, combine raw cashews, turmeric powder, chili powder, cumin powder, coriander powder, garam masala, chili flakes, salt, and sugar (if using).

Drizzle the flavored oil (with the fried curry leaves) over the cashews and spices. Toss well to ensure all cashews are evenly coated.

Spread the cashews in a single layer on a baking sheet.

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.

Remove from the oven and let cool completely on the baking sheet. The cashews will crisp up as they cool.

Once cooled, store in an airtight container at room temperature.