Name: Makai Kaju nu Shaak (Sweetcorn and Cashew Curry)
Yield: Serves 4–6
Cuisine: Indian
Ingredients: 2 tbsp sunflower or rapeseed oil; 2 tsp mustard seeds; 1½ tsp salt; 300 g floury potatoes, cut into 3 cm cubes; 3 tbsp finely chopped fresh coriander; 3 sweetcorn cobs, cut into 6 cm pieces; 4 tsp finely chopped green chillies; 2 tsp cumin powder; 100 g cashew nuts; 1 tsp turmeric; 400 ml tin coconut milk

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

Biting Biting

By Urvashi Roe

Published 2022

About

Grilled corn rubbed over with butter or ghee, chilli powder and salt is a fantastic snack. We enjoy it often. But when you want something a bit more substantial this is the shaak to make. The cashews add such a wonderful nuttiness. My husband will eat this in one sitting if I let him.

Ingredients

100 g cashew nuts
2 tbsp sunflower or rapeseed oil
2<

Method

Toast the cashew nuts in a dry wok over a medium heat until they start to brown and fill your kitchen with a wonderful nutty aroma. Set to one side.

Put the wok back on the heat, add the oil and heat for a few minutes, then add the mustard seeds and let them crackle and pop for a few seconds. Next, add the green chillies closely followed by the potatoes.

Turn the heat to low and