Masala kaju badam

Masala kaju badam

Spicy fried nuts

By
From
The Complete Asian Cookbook
Serves
20
Photographer
Alan Benson

Ingredients

Quantity Ingredient
260g raw cashews
270g almonds, blanched
500g raw peanuts
oil, for frying
1 tablespoon salt
2 teaspoons Garam masala
2 teaspoons chilli powder, or to taste
1 teaspoon amchur powder, (optional)

Method

  1. Heat the oil in a large heavy-based frying pan over medium heat and cook all the nuts until golden. Remove with a slotted spoon and drain on paper towel. (Do not leave them in the oil until they darken because they go on cooking in their own heat.)
  2. Combine the salt and spices and sprinkle over the nuts. If an acid flavour is liked, add amchur powder to the mix. Cool, then store in an airtight container for up to 2 weeks.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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