MASALA CASHEWS
Make this flavorful Indian snack by tossing cashews with garam masala, curry powder and coconut flakes and baking until toasty and crisp.
Provided by Food Network Kitchen
Time 40m
Yield about 5 cups
Number Of Ingredients 9
Steps:
- Mix together the coconut, sugar, garam masala, curry powder, turmeric if using and 1 1/2 teaspoons salt in a small bowl and set aside.
- Preheat the oven to 350 degrees F. Lightly coat a rimmed baking sheet with oil.
- Put the egg white in a large bowl and whisk until frothy. Add the cashews and toss to coat in the egg white. Add the spice blend and toss to coat.
- Spread the nut mixture evenly on the prepared baking sheet and bake, stirring occasionally, until golden brown, 15 to 20 minutes. Let cool on the baking sheet, then transfer to a large bowl.
SPICED BROCCOLI, PANEER & PEAS WITH GARAM MASALA CASHEWS
Serve this subtly spiced broccoli and paneer dish with naan breads or rotis. A meat-free, veg-packed main, perfect for Friday night
Provided by Anna Glover
Categories Dinner, Main course, Supper, Vegetable
Time 45m
Number Of Ingredients 15
Steps:
- Whisk 1 tbsp of the oil with the ginger, garlic, cumin, turmeric, 1 tbsp garam masala and some seasoning in a bowl. Add the paneer and stir in the mixture to coat it, then leave to marinate in the fridge for at least 2 hrs, or overnight.
- Blend the coriander and yogurt with a stick blender or in a small food processor with a pinch of salt until you get a green sauce. Keep in the fridge for serving later.
- Heat the grill to medium. Tip the cashews into a shallow baking tray, then toss with 1 tsp garam masala and ½ tsp sea salt. Grill for 2 mins until toasted and golden, tossing again halfway through. Tip into a bowl and set aside.
- Toss the broccoli and sprouts with the remaining oil. Season and spread out on the tray you used for the cashews and grill for 10 mins until just starting to turn tender, tossing halfway through. Mix in the paneer along with its marinade and grill again for 10 mins, until golden and lightly charred. Scatter over the peas and toss everything together well. Warm through for 1-2 mins under the grill (don't leave for too long or the peas will shrivel).
- Scatter over the spiced cashews, then squeeze over the lime juice. Drizzle with the yogurt dressing and serve with the chutney, naan breads or rotis and lime wedges to squeeze over.
Nutrition Facts : Calories 509 calories, Fat 29 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 12 grams sugar, Fiber 16 grams fiber, Protein 33 grams protein, Sodium 0.7 milligram of sodium
CHAAT MASALA MIXED NUTS WITH CORNFLAKES
These spiced nuts with chaat masala are tangy, spicy, and the perfect thing to nibble on with drinks during the holidays.
Provided by Rachel Gurjar
Time 15m
Yield Makes about 5 cups
Number Of Ingredients 8
Steps:
- Whisk chaat masala, cayenne, and sugar in a small bowl to blend. Combine cornflakes, almonds, cashews, and pecans in a medium bowl.
- Heat oil in a large saucepan over medium. Add cornflake mixture and toss to coat. Cook, tossing often, until fragrant and beginning to turn golden brown, about 5 minutes.
- Transfer cornflake mixture to a rimmed baking sheet and sprinkle half of chaat masala mixture over; toss to coat. Sprinkle remaining chaat masala mixture over and toss to coat again. Let cool, then transfer to a large bowl. Do ahead: Nut mix can be made 1 week ahead. Store airtight at room temperature.
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