Creamy Cashew

Bold cashew, whole spice & chilli masala

Bold cashew, whole spice & chilli masala


Mughal cuisine has many influences from all around the Indian subcontinent including Iranian and a strong Persian style. The use of open flames, lots of whole spice, a creamy richness with sweet cashew nuts to produce thick, soul satisfyingly, moorish masala’s is what this cooking is all about.

Generic cooking instructions:

  1. Remove all the packaging and place the frozen sauce in a pan. Add 50ml-100ml of water and heat gently with the lid on the pan.
  2. Once the sauce has defrosted (approx. 10 minutes), increase the heat until it boils. Add about 450g of your chosen meat, fish or veg and stir to coat.
  3. Reduce the heat and simmer until cooked thoroughly. Timings may vary.

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Ingredients

Diced Tomato, Diced Onion, Cashew Nuts 8%, Rapeseed Oil [Rapeseed Oil, Antifoaming Agent: Dimethyl Polysiloxane], Double Cream (Milk), Ginger Puree, Diced Green Chilli, Garlic Puree, Salt, Melon Seeds, Chilli Powder, Cinnamon, Coriander Powder, Garam Masala (Coriander, Cinnamon, Ginger, Cumin, Chilli, Black Pepper, Cloves, Nutmeg, Cardamom, Bay leaf), Cardamom, Cumin Seeds, Fenugreek Leaves, Bay Leaves, Cloves, Turmeric Powder.

ALLERGY ADVICE: For allergens, including cereals containing gluten, see ingredients in bold.

May contain traces of Peanuts, Tree Nuts, Sesames Seeds, Celery and Soya.

 

mild

Recipe Suggestions

Chicken Tikka Masala

  1. Marinade 450g diced chicken thigh or breast in 1 tbsp yoghurt, 1tsp garam masala, juice of half a lemon, 1 heaped tsp Kashmiri chilli powder and bake at 200C for 20 minutes.

  2. Meanwhile, place the Easy Creamy Cashew Sauce into a pan and cook as per instructions.

  3. Once bubbling, add the baked chicken to the sauce and simmer until cooked through.

  4. Finish with fresh chopped coriander.

 

 

Butter Chicken / Murgh Makhani

  1. Place the Easy Creamy Cashew Sauce into a pan and cook as per instructions.

  2. Once bubbling, add 350g of chopped chicken thigh into the pan. Reduce the heat and simmer until cooked through (approx. 25 minutes)

  3. Stir in a tbsp of honey, a little cream and a heaped tbsp of dried fenugreek leaves (methi). Remove from the heat and serve.

 

 

Paneer Makhani

  1. Place the Easy Creamy Cashew Sauce into a pan and cook as per instructions.

  2. Once bubbling, add 350g chopped paneer and simmer for 5-6 minutes.

  3. Stir in a tbsp of honey, a little cream and a heaped tbsp of dried fenugreek leaves (methi). Remove from the heat and serve.

 

Gobi Massallum

  1. Fill a pan with water add 1 tsp turmeric and place the whole cauliflower head in the pan and simmer for 10 minutes. Turn it over and simmer for another 5 minutes. Remove and place it on a baking tray.

  2. Place the Easy Creamy Cashew Sauce into a pan and cook as per instructions.

  3. In a small pan heat a little ghee and add 2 tsp cumin seeds.

  4. Once the sauce is bubbling, pour it over the cauliflower head and the toasted cumin seeds and ghee over the sauce and place it in the oven at 180C for 45 minutes to bake. Once baked it should be dry to touch. Sprinkle with coriander to serve.

 

Lamb kofta

  1. Place the Easy Creamy Cashew Sauce into a pan and cook as per instructions.

  2. Meanwhile, mix 400g of minced lamb with 1 tsp ground cumin seeds, 1 tsp crushed coriander seeds, 1 tsp chilli powder, 1 tsp salt, 1 tsp garam masala and some chopped coriander leaves.

  3. Make small golf sized balls with the mixture and fry them in a frying pan. They don’t need to be cooked through. Keep to one side.

  4. Once the sauce is bubbling, add the kofta to the sauce and simmer for 6-7 minutes until cooked through.
  5. Finish with a little cream and chopped fresh coriander.

 

 

Salmon tikka

  1. Defrost the Easy Creamy Cashew Sauce over night or in the microwave.

  2. Coat 4 fillets of salmon with the sauce and leave to marinade for as long as you can.

  3. Bake in the oven at 180oC for 15 minutes.
  4. Sprinkle over fresh coriander and lemon juice and serve.

 

 

 

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