A Rustic and Flavorful Twist on a Coastal Classic
Goan cuisine is famous for its rich, coconut-based curries. But what happens when you introduce a bold, pungent flavour from another iconic Indian kitchen? This recipe reimagines the classic Goan Potato Cashew Curry by using Ajanta’s Pure Kachi Ghani Mustard Oil, adding a delightful, sharp note that beautifully contrasts with the creamy cashews and soft potatoes.
It’s a unique fusion that brings together the best of two culinary worlds—the coastal subtlety of Goa and the rustic boldness of the North. This simple, hearty curry is perfect for a comforting weeknight meal.
Why Choose Ajanta Pure Kachi Ghani Mustard Oil?
- Authentic Pungency: Cold-pressed from the finest seeds, it retains the strong, authentic flavour that is essential for many traditional Indian dishes.
- Rich in Nutrients: A great source of Omega-3 and Omega-6 fatty acids, which are beneficial for heart health.
- Adds a Unique Twist: While Goan food traditionally uses coconut oil, mustard oil introduces a warm, pungent depth that elevates this simple curry to a new level.
- Natural and Pure: Ajanta’s mustard oil has no added flavours, ensuring you get a pure and wholesome product.
Goan-Style Potato Cashew Curry Recipe
Ingredients
- 4 medium potatoes, boiled, peeled, and roughly mashed
- 12-15 cashews, soaked
- 2 tbsp Ajanta Pure Kachi Ghani Mustard Oil
- 1 tsp cumin seeds
- ¼ tsp asafoetida (hing)
- 10-12 curry leaves
- 2 green chillies, chopped
- 2 medium onions, finely chopped
- ½ tsp turmeric powder
- Salt to taste
- ½ tsp sugar (optional, to balance flavours)
- 2 tbsp fresh coriander leaves, chopped
- Chapattis or steamed rice for serving
How to Make
- Prepare the Tempering: Heat the Ajanta Pure Kachi Ghani Mustard Oil in a non-stick pan until it’s fragrant. Add the cumin seeds and let them splutter. Add the asafoetida, curry leaves, and green chillies, and sauté for 30 seconds.
- Sauté the Onions: Add the chopped onions to the pan and sauté until they turn soft and light golden brown. Stir in the turmeric powder.
- Combine the Curry: Add the mashed potatoes to the pan along with the soaked cashews. Pour in about 1 to 1.5 cups of water, season with salt and sugar, and mix everything well.
- Simmer and Finish: Bring the curry to a gentle simmer and let it cook on low heat for 4-5 minutes, allowing the flavours to meld together. Stir in the chopped coriander leaves.
- Serve Hot: Transfer the curry to a serving bowl, garnish with a little more coriander, and serve hot with fresh chapattis or steamed rice.
Health Benefits of This Recipe
- Heart-Healthy: Mustard oil is rich in monounsaturated and polyunsaturated fats which are good for cardiovascular health.
- Boosts Immunity: The antibacterial properties of mustard oil, combined with spices like turmeric, can help boost your immune system.
- Good Source of Energy: Potatoes provide complex carbohydrates for sustained energy, while cashews offer healthy fats and protein.
- Anti-inflammatory Properties: Both mustard oil and turmeric are known for their natural anti-inflammatory benefits.
Final Note
Don’t be afraid to experiment in the kitchen! Introducing Ajanta Pure Kachi Ghani Mustard Oil into a coastal recipe like this one creates a surprisingly delicious fusion. It’s a testament to how versatile and flavourful pure, traditional ingredients can be.
Enjoy this warm, comforting, and uniquely flavoured curry that’s perfect for any day of the week.