Cashew and Coriander Amti
A creamy, nutty coastal gravy made with tender cashews.
About this dish
This dish is a sophisticated coastal specialty from the Konkan belt near Mumbai. Unlike the everyday dal-based amti, this version uses 'Olaya Kaju' (tender green cashews) during the monsoon, though dried cashews are used year-round. It is characterized by a vibrant green hue from a fresh coriander-coconut paste and a balanced profile of sweetness, spice, and the sourness of Kokum.
Ingredients
The Cashews
- 200g Whole cashews, soaked in hot water for 30 minutes
- 1/2 tsp Turmeric powder
- 1/2 tsp Salt
The Green Masala Paste
- 1 cup Fresh coriander leaves, packed
- 1/2 cup Fresh coconut, grated
- 3-4 Green chilies
- 1 inch Ginger
- 4 cloves Garlic
- 1 tsp Cumin seeds
The Tempering and Body
- 2 tbsp Ghee or Coconut oil
- 1 tsp Mustard seeds
- 10-12 Curry leaves
- 1/4 tsp Asafoetida
- 4-5 dried Kokum petals (or 1 tsp Tamarind paste)
- 1 tsp Jaggery, grated
- Salt to taste
Method
- 1
Preparing Cashews
Drain the soaked cashews. Place them in a small pot with enough water to cover, adding turmeric and salt. Simmer for 8-10 minutes until they are slightly softened but still retain a bite. Drain and set aside.
- 2
Grinding the Masala
In a blender, combine the coriander, coconut, green chilies, ginger, garlic, and cumin. Add a splash of water and grind to a very smooth, vibrant green paste. The finer the paste, the silkier the gravy.
- 3
The Tempering
Heat ghee in a heavy-bottomed pot over medium heat. Add mustard seeds; once they pop, add the curry leaves and asafoetida. The aroma of the curry leaves should be immediate and fragrant.
- 4
Cooking the Paste
Pour the green masala paste into the tempering. Sauté on medium-low heat for 4-5 minutes. You must cook it until the raw smell of garlic and ginger disappears and the oil just starts to separate at the edges.
- 5
Simmering with Cashews
Add the parboiled cashews to the pot. Stir to coat them thoroughly with the green masala. Add 1.5 to 2 cups of warm water to achieve a medium-thick gravy consistency.
- 6
Balancing Flavors
Add the kokum petals and jaggery. The kokum provides the essential Konkani sourness and a deep complexity that vinegar or lemon cannot replicate. Season with salt.
- 7
Slow Simmer
Reduce the heat to low and cover the pot. Let it simmer for 6-8 minutes. This allows the cashews to absorb the spice from the chilies and the tang from the kokum.
- 8
Adjusting Consistency
Check the gravy; it should be thick enough to coat a spoon but pourable. If it's too thick, add a little more warm water and simmer for another minute. Remove the kokum petals if you prefer a milder tang.
- 9
Final Garnish
Turn off the heat. Garnish with a few fresh coriander sprigs and a drizzle of fresh ghee on top for a glossy finish and rich aroma.
Notes & variations
- If using 'Olaya Kaju' (fresh green cashews), do not boil them for long as they are very tender.
- Kokum is essential; it gives the dish its authentic pinkish-purple undertone and specific tartness.
- Coconut oil can be used instead of ghee for a more pronounced coastal flavor.
- This dish thickens as it cools due to the cashew and coconut content; add warm water when reheating.
Serve with
Serve with Steamed Basmati Rice or soft Amboli (savory fermented rice pancakes).
Cook's note
Do not overcook the green paste on high heat, or the coriander will lose its bright green color and turn a dull brown.