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Dry masala mixed nuts

Vicky Bhogal from Good Food Live
An aromatic mixture of spices transform pan-fried nuts into a great nibble in Vicky Bhogal's quick and easy recipe

Dry masala mixed nuts

Method

1. Place the olive oil in a large, heavy-based frying pan and add the cumin seeds. Fry gently on a very low heat for a few seconds.

2. Add the garam masala, cloves, salt, pomegranate seed powder, chilli powder and cassia and fry very gently for 2 minutes, stirring with a wooden spatula.

3. Add in the mixed nuts, coating well, and fry for a further 5 minutes, stirring often.

4. Pour into a serving dish, garnish with chopped fresh coriander and serve immediately.

Cooks Notes:
Don't substitute frozen coriander for fresh coriander or the nuts will go soggy.

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Serves: 6-8

Prep: 5 min
Cook: 10 min

Ingredients
75ml light olive oil
1 tsp Cumin seeds
1 tsp Garam masala
2 Cloves
1 tsp Salt
½ tsp pomegranate seed powder
¼ tsp red chilli powder
small piece of cassia bark
350g unsalted mixed nuts, shelled
handful of fresh Coriander, chopped