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A classic Indian snack, these Masala Cashews are irresistibly crunchy and bursting with flavor. Raw cashews are deep-fried to a perfect golden-brown and then tossed in a vibrant mix of aromatic spices. This quick and easy recipe yields a spicy, tangy, and addictive treat, perfect for celebrations, tea time, or as a zesty bar snack.
For 4 servings
Prepare the Spice Mix: In a medium-sized mixing bowl, combine the red chili powder, turmeric powder, chaat masala, salt, and hing. Whisk them together to ensure they are evenly distributed. Set this bowl aside.
Heat the Oil: Pour the oil into a small, deep pan or kadai and heat it over medium flame. The oil is ready when a single cashew dropped in sizzles and rises to the surface steadily. This should take about 3-4 minutes.
Fry the Cashews: Carefully add the raw cashews to the hot oil. Fry them, stirring continuously with a slotted spoon to ensure even cooking. Cook for about 3-4 minutes, or until they turn a light golden brown. Do not let them get too dark, as they will continue to cook slightly after being removed from the oil.
Fry the Curry Leaves: Add the fresh curry leaves to the pan. Be cautious as they will splutter. Fry for about 20-30 seconds until they become crisp and fragrant.
Drain and Season: Using the slotted spoon, immediately remove the fried cashews and curry leaves from the oil. Let the excess oil drip off for a few seconds, then briefly place them on a paper towel to absorb any remaining oil (no more than 10-15 seconds).
Toss and Cool: While the cashews are still hot, transfer them directly into the bowl with the prepared spice mix. Toss everything together vigorously until each cashew is evenly coated with the masala. Spread the coated cashews in a single layer on a large plate or baking sheet to cool completely. They will become crispier as they cool. Serve once cooled or store.
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A classic Indian snack, these Masala Cashews are irresistibly crunchy and bursting with flavor. Raw cashews are deep-fried to a perfect golden-brown and then tossed in a vibrant mix of aromatic spices. This quick and easy recipe yields a spicy, tangy, and addictive treat, perfect for celebrations, tea time, or as a zesty bar snack.
This indian recipe takes 13 minutes to prepare and yields 4 servings. At 264.33 calories per serving with 5.89g of protein, it's a beginner-friendly recipe perfect for snack or appetizer.
For a lower-oil version, toss raw cashews with 1 tablespoon of oil and the spice mix. Bake at 160°C (320°F) for 10-12 minutes or air fry at 160°C (320°F) for 8-10 minutes, shaking halfway through, until golden.
Add 1/2 teaspoon of amchur (dry mango powder) for extra tanginess or 1/4 teaspoon of black pepper powder for a different kind of heat.
This recipe works wonderfully with other nuts. Try a mix of cashews, almonds, and peanuts for a varied texture and flavor.
Cashews are an excellent source of monounsaturated and polyunsaturated fats, which can help lower bad cholesterol levels (LDL) and support overall cardiovascular health.
These nuts are packed with vital minerals like magnesium, copper, and manganese. Copper aids in energy production and iron metabolism, while magnesium is crucial for bone health and nerve function.
Offering a good amount of protein, masala cashews can be a satisfying snack that helps in muscle maintenance and keeps you feeling full for longer.
Masala Cashews can be a part of a balanced diet when eaten in moderation. Cashews themselves are rich in healthy fats, protein, and minerals. However, this version is deep-fried, which increases the calorie and fat content. For a healthier alternative, consider baking or air-frying them.
A single serving of approximately 1/4 cup (about 40g) contains around 230-250 calories, primarily from the cashews and the absorbed oil.
Yes, absolutely! Toss the raw cashews with 1 tablespoon of oil and the spice mix. Air fry at 160°C (320°F) for 8-10 minutes, shaking the basket halfway through, until they are golden and crisp.
The most common reasons for soft cashews are not cooling them completely before storing or using a container that is not airtight. Moisture is the enemy of crispness, so ensure they are bone dry and cool, and the container is sealed tightly.
It is best to use raw, unsalted cashews. Roasted cashews can easily burn during the frying process. If you use salted cashews, make sure to omit or significantly reduce the amount of salt in the spice mix.