Serves: 5
Total Calories: 192
1. Heat the oil in a medium nonstick wok or saucepan over medium heat and fry, stirring and turning the cashews until golden, about 1 minute. Before removing them from the wok, hold them for a few seconds between the slotted spatula and the sides of the wok to drain out as much oil as possible. (Do not drain on paper towels, or the spices will not adhere to the nuts.)
2. Transfer to a bowl and quickly mix in the slat and pepper and toss well, making sure the cashews are well-coated.
3. Serve them while they are still warm (but not hot, or they will be soft from the oil), or cool to room temperature, transfer to an airtight container and store 2 to 3 weeks at room temperature or about 3 months in the refrigerator.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Salt and Pepper Cashews recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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