How to make Masala Cashew - Deep fried cashew nuts coated with spicy masala.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Cashewnuts (काजू), Black peppercorns (काली मिर्च)

Cuisine : Indian

Course : Snacks and Starters

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Masala Cashew Recipe Card

Masala Cashew

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Masala Cashew checkout Cashewnut Butter Toast, Lacquered Nuts, Cashew Pakoda. You can also find more Snacks and Starters recipes like Vegetable Brunoise Topped With Beetroot Jam, Lemon and Rosemary Potatoes, Paneer Capsicum Pakora, Sago Chivda.

Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Masala Cashew Recipe

  • Cashewnuts 2 cups

  • Black peppercorns 10-12

  • Cumin seeds 3 tablespoons

  • Coriander seeds 1 tablespoon

  • Fennel seeds (saunf) 1 teaspoon

  • Clove 1

  • Dried red chillies 3-4

  • Oil to deep fry

  • Chaat masala 1 teaspoon

  • Black salt (kala namak) to taste

  • Sugar 1 teaspoon


Step 1

Dry roast coriander seeds, cumin seeds, peppercorns, fennel seeds, clove and red chillies till fragrant. Cool and powder. Heat sufficient oil in a kadai and deep fry cashewnuts till light golden. Drain and put into a bowl.

Step 2

Add 2 tsps of the powdered spices, chaat masala, black salt and sugar and mix well. You can store the remaining powdered spices for use later. Let it cool slightly and serve.