Makai Kaju nu Shaak

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

Sweetcorn and Cashew Curry

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<

Asia
India
Snack
Vegan
Gluten-free
Gujarat

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