Cashews with Indian Spices

Preparation info

    • Difficulty


Appears in

One Good Dish

By David Tanis

Published 2013

  • About


  • ½ teaspoon coriander seeds
  • ½ teaspoon cumin seeds
  • ½ pound natural raw cashews
  • 2 tablespoons melted butter
  • ¼ teaspoon cayenne
  • ¼ teaspoon turmeric
  • Sea salt


    Heat the oven to 400°F. Toast the coriander and cumin seeds in a small dry pan over medium-high heat until fragrant, about 1 minute. Coarsely grind in a spice grinder or with a mortar and pestle.

    Spread the cashews in an even layer in a shallow baking dish. Roast for 7 to 10 minutes until barely golden. Drizzle with the melted butter, then sprinkle with the toasted spices, cayenne, and turmeric. Season generously with sea salt and toss to coat. Serve warm or at room temperature.