Kolhapuri Cashew Nut Curry

Copy Icon
Twitter Icon
Kolhapuri Cashew Nut Curry


Kolhapur, known as ‘Dakshin Kashi’ is one of the most prosperous cities in India in Southern Maharashtra in western Ghats. Kolhapur the town of goddess Mahalaxmi is gifted with an incredible archeological & cultural heritage, magnificent temples, monuments forts, lakes, and gardens. The city is equally famous for special kolhapuri Misal, Kolhapur pandra and tambda Rassa, techa etc. Tambda means Red or Lal, rassa means thin curry or soup or broth seasoned using lots of spices and red chili powder. It is popular in Maharashtra and Kolhapur region. You will find it in each and every hotel in Kolhapur. In this recipe I have used tender cashew nuts and potato, kolhapuri curry masala and curry is prepared. It goes well with Roti, Dal rice or any bread or flatbread.   

Cooking Time

Preparation Time :35 Min

Cook Time : 35 Min

Total Time : 1 Hr 10 Min


Serves : 4
  • 1 cups fresh cashew nuts

  • 1/2 tsp for tempering :cumin seeds

  • 1 nos onion small finely chopped

  • 1 nos tomato large finely chopped or puree

  • 3 tbsp finely chopped coriander leaves

  • 1 tsp garam masala

  • 1/4 tsp turmeric powder

  • 1 tsp red chilli powder

  • 2-3 tbsp kolhapuri curry masala

  • 1-2 tbsp oil

  • 3/4 tsp salt to taste

  • 4-5 tbsp for curry : water

  • 1 nos potato small peeled and finely diced

  • 10 nos kolhapuri curry masala :dry ingredients - byadagi mirch/chilli

  • 4-5 nos spicy chilli (optional) spicy red chilli powder can be added at the time of using.

  • 1 1/2 cups grated dry coconut

  • 2 tbsp white poppy seed

  • 2 tbsp white sesame seeds

  • 2 tsp coriander seeds

  • 3-4 nos green cardamom

  • 1 nos black cardamom

  • 1 tsp nutmeg powder

  • 8-9 nos cloves

  • 3/4 tbsp black paper corns

  • 1 piece cinnamon stick

  • 2 tsp caraway seeds/cumin seeds

  • 1 nos star anise

  • 1 nos bay leaf

  • 2 nos wet ingredients - onion thinly sliced

  • 8-10 nos garlic cloves

  • 1 inch ginger peeled and sliced

  • 1/4 tsp salt

  • 1 tbsp oil


  • Heat oil in a pan or wok. Add cumin seeds. Let them splutter.
  • Add finely chopped onion and salt. Cook till translucent.
  • Add garam masala, red chili powder, turmeric. Stir for few seconds.
  • Add finely chopped tomatoes or Puree. Cook till tomatoes become mushy.
  • Add kolhapuri curry masala. Sauté for few seconds.
  • Add water. Cook stirring often until it changes its color and become bit thick. Adjust consistency as per your preference.
  • Add fresh cashew nuts, Diced Potatoes, a 3/4 portion of coriander leaves. Mix well. Coat well with the masala. Add 2-3 tablespoon water.
  • Cover it with a plate. Pour some water over it. Cook for 4-5 minutes on a low flame. Keep checking in between. add warm water if required.
  • Cashew nuts will be little soft once cooked. Don’t overcook.
  • Garnish with remaining coriander leaves and Serve hot with chapati, rice or naan or rice crepes.
  • Kolhapuri Curry Masala - Dry roast each dry ingredient separately including grated dry coconut.
  • Remove it on a plate. Let it cool. Blend it into a fine powder. Keep aside.
  • Add oil in a non-stick pan. fry thinly sliced onion until browned.
  • Fry garlic and ginger pieces for a minute.
  • Grind it together into fine paste.
  • Mix dry and wet masala, salt. Blend it till it incorporates well with each other.
  • Transfer it in airtight container and store into refrigerator.