Cashew-pea-butter Indian Recipe
The name of the dish is cashew-pea-butter. Adyopant is a vegetarian Indian dish. It is very popular in North India, especially in the Punjab region.
The cashew-pea-butter dish is authentically Indian but the ingredients are not Indian. It means that about four centuries ago, the Portuguese brought cashew nuts with them. Today it is ruling all over India. Today cashews are flourishing in Indian coastal land. Beans, on the other hand, are native to the Mediterranean region and the Middle East. Its popularity has skyrocketed since ancient times. There was a time when beans were the food of the elite. In the 15th century, European kings and queens were given nazranas as gifts. It is said that this famous vegetable reached the market of France from the farm of Holland. And it was the French who spread it all over the world. However, eating shelled beans started in the 20th century.
Cashew-pea-butter recipe
Materials
- Kadai pods - 1 cup
- Butter - one and a half cups
- White oil – as needed
- Ghee- 1 tablespoon
- Bay leaves - 2
- Cinnamon- 1
- Cloves- 3-4
- Whole pepper - 4
- Cardamom - 4
- Whole cumin seeds – 1/2 tsp
- Onion- 2
- Green chillies- 2-3
- Ginger – 1 inch
- Garlic- 8-10 cloves
- Tomato- 2 (medium size)
- Salt - to taste
- Cashews – 1/2 cup
- Turmeric powder- 1/2 tsp
- Coriander powder- 2 tsp
- Cumin powder- 1/2 tsp
- Kashmiri chilli powder- 2 tbsp
- Kasauri Methi- 1 tsp
- Fresh cream- 2 tbsp
- Garam masala powder- 1/2 tsp
- Chop coriander leaves
The method
.jpg)
Chop onion, green chilli and tomato.
Grind the ginger and garlic.Drain the beans. Frozen beans will work too. In that case, take out the frozen peas at least an hour before cooking.
Heat a little oil in a pan and roast the makhanas in it.
After stirring for a few seconds, you will see that the butter is curdling and breaking when you press it with your hand, then turn off the gas and keep the butter in a separate container.
Now heat oil and ghee in a pan.
Boil bay leaves, cinnamon, cloves, whole peppercorns, cardamom and whole cumin seeds in it.
When fragrant, keep frying it with chopped onions, chopped green chillies, ginger and garlic.
When the color of the onion turns golden, add chopped tomatoes and grind it.When the tomatoes become soft, add salt to taste, little turmeric powder, coriander powder, cumin powder, Kashmiri chilli powder and grind it. Drizzle with a little water if needed.
Now keep frying it with cashews. When the oil separates from the masala, spoon half the masala into a bowl.
Add the beans and a little more cashews to the pan.
Once the beans are cooked, add the masala batter and keep grinding.
Now add powdered spices. Add a little more Kashmiri chilli powder. It will give good color.
Now cover the kadai on low flame.When the spice oil separates, mix it with roasted butter. Add kasauri methi.
At the end spread fresh cream and chopped coriander leaves and close the lid of the kadai. And turn off the gas flame.Eat delicious cashew-pea-butter with tandoori roti, naan, kulcha or laccha paratha.
Image source