Vegetable Recipe- Cashew & Poppy Seed Masala Curry

Last Updated on 2 months by Neha Deshmukh

Vegetable Recipe: Cashew & Poppy Seed Masala Curry

Hello friends! Today, I’m sharing a recipe that’s been a family favorite for years – a wonderfully flavorful Vegetable Curry made rich and creamy with cashews and poppy seeds. It’s a dish that always reminds me of cozy weeknight dinners and the comforting aroma filling the kitchen. This isn’t just another vegetable curry; the cashew and poppy seed paste adds a unique depth of flavor you won’t find everywhere. Let’s get cooking!

Why You’ll Love This Recipe

This Cashew & Poppy Seed Masala Curry is a real winner for a few reasons. It’s packed with goodness from all the veggies, incredibly flavorful thanks to that special paste, and surprisingly easy to make. Even better? It’s a fantastic way to sneak in extra vegetables for picky eaters (trust me, I’ve been there!). Plus, it’s a great introduction to the wonderful world of North Indian curries.

Ingredients

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

• 1 cup Onion, chopped
• 1 tsp Ginger Garlic paste
• 1 cup Tomato puree (about 2-3 medium tomatoes)
• 2 cups Cauliflower florets
• 2 cups Mixed vegetables (carrots, beans, potatoes – feel free to get creative!)
• ¼ cup Green peas
• 6-7 Cashew nuts
• 1 tsp Khus khus (poppy seeds)
• 1 ½ tbsp Oil
• 1 tsp Cumin seeds
• 1 Bay leaf
• ¼ tsp Turmeric powder
• 1 tsp Chilli powder (adjust to your spice preference!)
• 2 tsp Coriander powder
• 1 tsp Cumin powder
• ¾ tsp Kitchen king masala
• Salt to taste

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

• Cashew Nuts: These are the stars of the show! They create a beautiful creamy texture. Using good quality, whole cashews will give you the smoothest paste.
• Poppy Seeds (Khus Khus): Don’t skip these! They add a subtle nutty flavor and help thicken the gravy. They’re often used in North Indian cuisine for their unique taste and texture.
• Kitchen King Masala: This is a regional spice blend, popular in North India, that adds a fantastic depth of flavor. It’s a mix of many spices and can be found in Indian grocery stores or online. If you can’t find it, you can substitute with a pinch of garam masala, but it won’t be quite the same.
• Vegetable Choices: I love using a mix of cauliflower, carrots, beans, and potatoes, but feel free to use whatever vegetables you have on hand! Bell peppers, peas, and even mushrooms work beautifully.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s steam our veggies. Steam the cauliflower and mixed vegetables separately until they’re tender but still hold their shape. Don’t overcook them! Once steamed, drain them well and set aside.
2. Now, for the magic paste. Soak the cashew nuts and poppy seeds in hot water for about 10 minutes. This softens them up for blending. Then, drain the water and blend them into a super smooth paste – add a splash of water if needed.
3. Heat the oil in a nice, heavy-bottomed pan. Once hot, add the cumin seeds and bay leaf. Let them sizzle for a few seconds until they become fragrant. This is where the aroma starts to build!
4. Add the chopped onions and sauté them until they turn a lovely golden brown. Then, add the ginger-garlic paste and cook for another 2 minutes until the raw smell disappears.
5. Time for the tomato puree! Pour it in and add the turmeric powder, chili powder, coriander powder, cumin powder, and salt. Cook this masala (spice blend) until the oil starts to separate from the sides – this is a sign that it’s nicely cooked.
6. Add the cashew-poppy seed paste to the pan and cook for just about a minute, stirring constantly. This helps to bring all the flavors together.
7. Now, add the steamed vegetables and green peas to the masala. Mix everything really well, ensuring all the veggies are coated in that delicious sauce.
8. Pour in 1 cup of water, adjust the salt to your liking, and bring the curry to a simmer. Cover the pan and let it cook for 6-7 minutes, allowing the flavors to meld.
9. Finally, sprinkle the Kitchen King masala over the top and garnish with fresh coriander leaves. Serve hot and enjoy!

Expert Tips

• Don’t be afraid to adjust the spice level! Add more or less chili powder depending on your preference.
• For a richer flavor, you can add a tablespoon of cream or yogurt at the end.
• Make sure your vegetables are steamed, not boiled, to prevent them from becoming mushy.

Variations

• Vegan Adaptation: Swap the cashew nuts for sunflower seeds or blanched almonds to create a plant-based version.
• Spice Level Adjustment: If you like it really spicy, add a pinch of cayenne pepper or a finely chopped green chili along with the chili powder.
• Regional Vegetable Variations: My friend’s mom always adds sweet potatoes to this curry – it’s delicious! Feel free to experiment with seasonal vegetables.

Serving Suggestions

This Cashew & Poppy Seed Masala Curry is fantastic served with:

• Steaming hot basmati rice
• Warm, fluffy naan bread
• Roti or chapati
• A side of raita (yogurt dip)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it for longer storage – it will keep well for up to 2 months.

FAQs

• What is Kitchen King Masala and where can I find it? Kitchen King Masala is a popular North Indian spice blend. You can find it at most Indian grocery stores or online retailers.
• Can I use frozen vegetables in this recipe? Yes, you can! Just make sure to thaw them completely and drain any excess water before adding them to the curry.
• How can I adjust the thickness of the curry? If the curry is too thick, add a little more water. If it’s too thin, simmer it uncovered for a few more minutes to allow some of the liquid to evaporate.
• Can this curry be made ahead of time? Absolutely! The flavors actually develop even more overnight.
• What is the best way to soak and blend the cashews and poppy seeds? Soaking them in hot water for 10-15 minutes softens them up beautifully. Then, blend them with a little fresh water to create a smooth, creamy paste.

Enjoy this recipe, and let me know how it turns out for you! I hope it brings a little bit of Indian sunshine to your kitchen.