This recipe is very easy and goes really well with all types of Indian spicy to very spicy curries because of its subtle yet sweet after taste. At times, I use pistachios instead of cashews and there is not too much change of taste but, the green of pistachios makes the dish look prettier. The balance of sweet from onions, carrots and sugar, sour from lemon juice and mild heat from black pepper is what I like the most.
