Last week we made what I think may have been the most mouthwatering curry I have ever made – the addition of cashews and yogurt made for such a a rich and sumptuous taste.  I have no pictures (I am a terrible picture taken when I am cooking…too much going on and not enough hands!), but the recipe is below.

The recipe came from a small local cookbook, the proceeds of which support a local technical school, Kumbeshwar Technical School for low caste and economically deprived people.  A good meal for a great cause!

Mushrooms and Paneer in a Cashew Yogurt Curry

Serves 4

500g paneer, cut into ½ inch cubes.  If you can`t find paneer, you can substitute halloumi cheese or easily make your own.
½ cup cashew nuts
1 large onion, chopped
½ cup thick full-cream yogurt
½ tsp turmeric poweder
½ tsp chili powder
½ tsp cumin
½ tsp coriander
2 Tbsp ginger and garlic paste (equal parts ginger and garlic pureed with a bit of water to make a paste…this is the foundation of all Nepali curries)
2 cups mushrooms, sliced
1 cup fresh diced tomatoes
Oil
Salt

1. Soak cashew nuts in water for about 20 minutes until they feel soft.
2. Pour a couple tablespoons of oil in the pan and fry paneer until it is golden brown and crusty on the outside. Remove from pan and set aside.
3. Add to the pan chopped onion and fry until golden brown.
4. Put onions, soaked cashew nuts and ½ cup water into a food processor or blender and puree to a thick paste.
5. Into the same pan as before add 2 more Tbsp oil. Once oil is hot, turn down the heat and add all the spices, the ginger garlic paste, yogurt and the cashew puree and fry for 4-5 minutes.
6. Add mushrooms and diced tomatos to the pan and cook for 8-10 minutes, stirring frequently to avoid sticking. The curry should be thick but if it sticks to the pan add a small amount of water.