Ingredients with Measurements:
- 1 lb ivy gourd, washed and sliced
- 1 cup raw cashews
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tsp ginger, grated
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp garam masala
- 1 tsp salt
- 2 tbsp vegetable oil
- 2 cups water
- 1 tbsp fresh cilantro, chopped
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a blender or food processor, blend the cashews with 1 cup of water until smooth. Set aside.
2. Heat the oil in a large skillet over medium heat.
3. Add the cumin seeds and let them sizzle for 30 seconds.
4. Add the onion, garlic, and ginger and sauté until the onion is translucent, about 5 minutes.
5. Add the coriander powder, turmeric powder, and garam masala and stir for 1 minute.
6. Add the sliced ivy gourd and stir to coat with the spice mixture.
7. Add 1 cup of water, cover the skillet, and let it simmer for 10 minutes.
8. Add the cashew mixture and salt and stir to combine.
9. Let the curry simmer for another 5 minutes until the sauce thickens.
10. Garnish with fresh cilantro and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 23g
Carbohydrates: 23g
Protein: 9g
Sodium: 590mg
Sugar: 5g
Fiber: 5g
Substitutions for ingredients:
- Ivy gourd can be substituted with green beans or okra.
- Cashews can be substituted with almonds or peanuts.
- Vegetable oil can be substituted with coconut oil or ghee.
Variations:
- Add diced tomatoes for a tangy flavor.
- Use coconut milk instead of cashew cream for a vegan option.
- Add diced potatoes for a heartier curry.
Tips and tricks:
- Make sure to wash the ivy gourd thoroughly before slicing.
- Toast the cashews before blending for a nuttier flavor.
- Adjust the spice level to your preference by adding more or less garam masala.
Storage instructions:
Store leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a microwave-safe dish or on the stovetop until heated through.
Presentation ideas:
Serve the curry in a bowl with a side of rice or naan bread.
Garnishes:
Garnish with fresh cilantro or chopped cashews.
Pairings:
Pair with steamed rice or naan bread.
Suggested side dishes:
Serve with a side of cucumber raita or roasted vegetables.
Troubleshooting advice:
- If the curry is too thick, add more water or coconut milk to thin it out.
- If the curry is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
Make sure to cook the ivy gourd thoroughly to avoid any foodborne illnesses.
Food history:
Ivy gourd, also known as tindora, is a tropical vegetable commonly used in Indian cuisine.
Flavor profiles:
This curry has a creamy and nutty flavor with a hint of spice.
Serving suggestions:
Serve hot with a side of rice or naan bread.
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Region: Indian