Kaju Curry
A rich and creamy North Indian curry made with whole cashews simmered in a luscious onion-tomato gravy. This restaurant-style dish is a decadent treat, perfect for special occasions and pairs wonderfully with naan or jeera rice.
For 4 servings
5 steps. 30 minutes total.
- 1
Step 1
- a.Prepare Cashews
- b.Take 1/4 cup of the cashews and soak them in 1/2 cup of hot water for 15-20 minutes. This will soften them for grinding.
- c.After soaking, drain the cashews and blend them into a very smooth paste using 2-3 tablespoons of fresh water. Set this paste aside.
- d.Heat ghee in a heavy-bottomed pan (kadai) over medium heat. Add the remaining 3/4 cup of whole cashews.
- e.Fry for 2-3 minutes, stirring continuously, until they turn a light golden color. Do not over-brown them. Remove with a slotted spoon and set aside.
- 2
Step 2
- a.Create the Gravy Base (Masala)
- b.In the same pan with the remaining ghee, add the vegetable oil. Once hot, add cumin seeds, bay leaf, cinnamon stick, and cloves. Sauté for 30-40 seconds until the spices become fragrant.
- c.Add the finely chopped onions and cook for 8-10 minutes, stirring occasionally, until they are soft and golden brown.
- d.Add the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw aroma disappears.
- 3
Step 3
- a.Cook the Masala
- b.Reduce the heat to low. Add the turmeric powder, Kashmiri red chili powder, and coriander powder. Stir for 30 seconds to cook the spices without burning them.
- c.Add the tomato puree and salt. Mix well. Increase the heat to medium and cook for 6-8 minutes, stirring frequently.
- d.Continue cooking until the masala thickens, darkens in color, and you see oil separating from the sides of the pan. This step is crucial for a flavorful gravy.
- 4
Step 4
- a.Combine and Simmer the Curry
- b.Stir the prepared cashew paste into the cooked masala. Cook for 2-3 minutes, stirring continuously to prevent it from sticking to the bottom.
- c.Slowly pour in 1.5 cups of hot water while stirring to create a smooth gravy. Add the sugar and mix well.
- d.Bring the gravy to a gentle boil. Add the fried whole cashews back into the pan.
- e.Reduce the heat to low, cover the pan, and let the curry simmer for 8-10 minutes. This allows the cashews to absorb the flavors and the gravy to thicken.
- 5
Step 5
- a.Finish and Garnish
- b.Turn off the heat. Crush the kasuri methi between your palms and sprinkle it over the curry, followed by the garam masala.
- c.Gently stir in the heavy cream until just combined. Do not boil the curry after adding cream.
- d.Let the curry rest for 5 minutes for the flavors to meld.
- e.Garnish with freshly chopped cilantro and serve hot with naan, roti, or jeera rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the smoothest gravy, use a high-speed blender to make the cashew paste and tomato puree.
- 2Always cook the onion-tomato masala until oil separates. This is the secret to a rich, restaurant-style curry.
- 3Use Kashmiri red chili powder for a vibrant red color without making the dish too spicy.
- 4Add the cream and garam masala at the very end, after turning off the heat, to preserve their flavor and prevent the cream from splitting.
- 5The gravy thickens as it cools. If preparing in advance, you may need to add a splash of hot water when reheating to adjust the consistency.
- 6Use whole, unsalted cashews (grade W240 or W320) for the best texture and appearance.
Adapt it for your goals.
Vegan Kaju Curry
Replace ghee with a neutral oil and use full-fat coconut cream or more cashew cream instead of dairy cream.
Kaju Matar CurryKaju Matar Curry
Add 1/2 cup of boiled green peas along with the fried cashews during the simmering stage for a classic combination.
Shahi Kaju CurryShahi Kaju Curry
For an even richer 'shahi' version, add 1 tablespoon of melon seeds (magaz) along with the cashews when making the paste, and crumble in 2 tablespoons of khoya (milk solids) into the gravy before simmering.
Spicier VersionSpicier Version
Increase the number of green chilies or add 1/4 teaspoon of regular red chili powder along with the Kashmiri chili powder for extra heat.
Why this is on our healthy list.
Source of Healthy Fats
Cashews are rich in monounsaturated and polyunsaturated fats, which are beneficial for heart health and can help in managing cholesterol levels when consumed as part of a balanced diet.
Rich in Essential Minerals
This dish provides important minerals like magnesium, copper, and manganese from cashews. These minerals play a vital role in bone health, energy production, and antioxidant defense.
Provides Plant-Based Protein
Cashews are a good source of plant-based protein, which is essential for muscle repair, immune function, and overall body maintenance.
Contains Antioxidants
Spices like turmeric, along with tomatoes (a source of lycopene), provide antioxidants that help combat oxidative stress and inflammation in the body.
Frequently asked questions
A single serving of Kaju Curry contains approximately 480-550 calories, primarily from the cashews, ghee, oil, and cream. The exact count can vary based on the specific ingredients and quantities used.