Dry masala mixed nuts

An aromatic mixture of spices transform pan-fried nuts into a great nibble in Vicky Bhogal's quick and easy recipe
By Vicky Bhogal
Dry masala mixed nuts
  • Rating:
  • Serves: 6-8
  • Cook Time: 10 minutes
  • Prep Time: 5 minutes
  • Effort: easy



  • 75 ml light olive oil
  • 1 tsp cumin seeds
  • 1 tsp garam masala
  • 2 cloves
  • 1 tsp salt
  • ½ tsp ground pomegranate powder
  • ¼ tsp red chilli powder
  • small piece of cassia bark
  • 350 g unsalted mixed nuts, shelled
  • handful of fresh coriander, chopped

Tips and Suggestions

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


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.

Rate This Recipe