Pineapple Vegetable Curry Recipe – Cashew & Saffron Cream Delight

Last Updated on 4 months by Neha Deshmukh

Pineapple Vegetable Curry Recipe – Cashew & Saffron Cream Delight

Introduction

Oh, this curry! It’s one of those recipes that just feels like a warm hug. I first stumbled upon a version of this when visiting my aunt in Delhi, and I’ve been tweaking it ever since to get it just right. The sweetness of the pineapple, the creamy cashew base, and that delicate hint of saffron… it’s truly special. It’s a little bit fancy, a little bit comforting, and totally delicious. Get ready to impress!

Why You’ll Love This Recipe

This Pineapple Vegetable Curry isn’t your everyday curry. It’s a beautiful blend of flavors and textures that’s sure to become a new favorite. Here’s why you’ll adore it:

• Unique Flavor Profile: The pineapple adds a lovely sweetness that balances the spices perfectly.
• Creamy & Rich: The cashew and poppy seed paste creates a luxuriously smooth and creamy base.
• Aromatic & Fragrant: Saffron and cardamom elevate the dish with their beautiful aromas.
• Packed with Veggies: A colorful mix of vegetables makes it a healthy and satisfying meal.

Ingredients

Here’s what you’ll need to create this delightful curry:

• 2 medium yellow onions
• 1 inch ginger
• 4 large garlic cloves
• 1 green chili
• 15-20 cashews
• 1 tablespoon poppy seeds
• 3 cups water (approx. 720ml)
• 1 medium potato
• 1 cup cauliflower florets
• 1 large carrot
• 12-14 green beans
• 1/3 cup green peas (approx. 75ml)
• 1 tablespoon oil
• 1.5 tablespoons ghee (clarified butter)
• 1 bay leaf
• 2 cloves
• 2-3 whole green cardamom
• 1 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 1/4 teaspoon red chili powder
• 3/4 cup water (approx. 180ml) – plus more if needed
• 1 teaspoon salt (or to taste)
• 3/4 teaspoon sugar (or to taste)
• 1/4 cup cream (approx. 60ml)
• 2 teaspoons golden raisins
• 5-6 whole cashews (for garnish)
• 1 pinch saffron strands
• 1 tablespoon pomegranate arils
• 1 pinch cardamom powder
• 1 pinch garam masala
• 2 tablespoons chopped pineapple

Ingredient Notes

Let’s talk ingredients! A few things to keep in mind:

• Cashews & Poppy Seeds: These are the stars of the show! They create the creamy base. Soaking the cashews beforehand isn’t essential, but it does help them blend smoother.
• Saffron: A little goes a long way! Saffron adds a beautiful color and subtle flavor. Don’t skip it if you can help it – it really makes a difference.
• Spices: Feel free to adjust the chili powder to your liking. I like a gentle warmth, but you can definitely kick it up a notch.
• Regional Variations: You’ll find similar vegetable curries all over India. North Indian versions often use more tomatoes and cream, while South Indian versions might incorporate coconut milk and curry leaves. This recipe leans towards a North Indian style, but with a tropical twist!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Paste: First, boil the onions, ginger, garlic, green chili, cashews, and poppy seeds in 3 cups of water for about 15-20 minutes, until everything is nice and soft. Let it cool slightly, then blend it all into a super smooth paste. Set this aside – it’s the heart of our curry.
2. Prep the Veggies: While the paste is cooling, chop your potatoes, cauliflower, carrot, and beans into bite-sized pieces. Boil them in water with the green peas for about 10 minutes, until they’re tender but still hold their shape. Drain them well and set aside.
3. Bloom the Spices: Heat the oil and 1.5 tablespoons of ghee in a kadai (or a deep pan) over medium heat. Add the bay leaf, cloves, and cardamom. Sauté for about 30 seconds, until they become fragrant. This step is key for releasing all those lovely flavors.
4. Cook the Paste: Add the onion-cashew paste to the pan and cook for about 5 minutes, stirring frequently, until it starts to lightly brown. Don’t let it stick to the bottom!
5. Add the Powders: Stir in the coriander powder, cumin powder, red chili powder, salt, sugar, and ¾ cup of water. Cook for another 3 minutes, stirring constantly, until the oil starts to separate from the mixture.
6. Combine Veggies & Gravy: Add the boiled vegetables to the gravy and mix well. Cook for just a minute or two, allowing the veggies to absorb all those delicious flavors.
7. Cream It Up: Pour in the cream and simmer for 3-4 minutes, stirring gently. This is where the curry really starts to come together.
8. Garnish with Nuts: In a separate small pan, heat ½ teaspoon of ghee. Fry the cashews and raisins until they’re golden brown and fragrant. Sprinkle them over the curry.
9. Saffron & Finish: Soak the saffron strands in a tablespoon of warm milk for a few minutes. Drizzle this saffron milk into the curry. Add the pomegranate arils, cardamom powder, and garam masala. Mix gently.
10. Pineapple Time! Let the curry cool slightly before adding the chopped pineapple pieces. This prevents them from getting mushy. Serve warm with naan or roti.

Expert Tips

• Don’t Overcook the Veggies: You want them tender, but not mushy.
• Adjust the Sweetness: Taste as you go and add more sugar if needed. Pineapple sweetness varies!
• Low and Slow: Cooking the paste on low-medium heat allows the flavors to develop properly.

Variations

• My Family’s Touch: My mom always adds a handful of chopped spinach in the last few minutes for an extra boost of nutrients.
• Friend’s Favorite: A friend of mine loves to add paneer (Indian cheese) to this curry. It’s a delicious addition!
• Extra Spice: If you like it hot, add a pinch of cayenne pepper along with the red chili powder.

Vegan Adaptation

Easy peasy! Simply substitute the ghee with vegetable oil and the cream with coconut cream. It will be just as delicious!

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just be sure to serve it with gluten-free naan or roti.

Spice Level Adjustment

• Mild: Reduce the red chili powder to ⅛ teaspoon.
• Medium: Use ¼ teaspoon red chili powder as the recipe states.
• Hot: Increase the red chili powder to ½ teaspoon or add a pinch of cayenne pepper.

Festival Adaptations

This curry is perfect for special occasions like Diwali or Holi. It’s a vibrant and flavorful dish that’s sure to impress your guests.

Serving Suggestions

Serve this Pineapple Vegetable Curry warm with:

• Naan bread
• Roti (Indian flatbread)
• Basmati rice
• A side of raita (yogurt dip)

Storage Instructions

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freeze: You can freeze this curry for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

What is the origin of this Pineapple Vegetable Curry?

While it’s hard to pinpoint an exact origin, the use of cashew-based curries is common in North Indian cuisine. The addition of pineapple is a more modern twist, likely influenced by the availability of tropical fruits and a desire for unique flavor combinations.

Can I use frozen vegetables in this recipe?

Yes, you can! Just make sure to thaw them completely and pat them dry before adding them to the curry.

How can I adjust the sweetness of the curry?

Taste as you go and add more sugar or a squeeze of lemon juice to balance the flavors.

What is the best type of naan or roti to serve with this curry?

Garlic naan or butter naan are both excellent choices. Plain roti is also a great option.

Can this curry be made ahead of time?

Yes! You can make the curry a day ahead and store it in the refrigerator. The flavors will actually develop even more overnight. Just add the pineapple right before serving.