Kaju Curry – White Gravy
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Kaju Curry is served as the main dish of North Indian Cuisine. It is made with two different ways, one is Kaju Curry in White Gravy and the other one is in Red Gravy. Kaju Curry in White Gravy is made of only Kaju Paste and full of heavy cream or just Mawa (Khoya) with sweet in taste. Kaju Curry in Red Gravy is made of Tomato and Onion Paste and with all spices with sweet and spicy in taste.
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Ingredients
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Instructions
- In a cooking pan, add 1 tsp of Clarified Butter (Ghee) and allow it to melt.
- Then add 1 cup of Cashews (Kaju) and roast nicely for 2 to 3 Min or until Cashews changes its color.
- Remove the roasted Cashews and keep aside.
- Then in a same pan, again take 2 tsp of Clarified Butter (Ghee) and allow it to melt.
- To that now add, ½ inch small sized Cinnamon Stick (Dalchini), 1 Bay Leaf cut into two parts, ½ tsp of Cumin Seeds (Jeera), 1 tsp of Grated Garlic, ½ tsp of Grated Ginger, ¾ cup of Onion Paste and sauté for 2 Min nicely.
- Then add 2 cup of Milk and stir continuously until gravy thickness.
- Then add ½ tsp of Garam Masala, 2 tsp of Sugar, ½ tsp of Salt, 3 tsp of fresh Cream (Malai) and mix well.
- Cover the lid and simmer on low flame for 2 Min.
- Kaju Curry is now ready, garnish with pinch of Garam Masala and serve with Roti or Naan.
Video
Notes
- Make the Cashews Paste by soaking Cashews in hot Water for 30 Min and then grind in a mixer jar to make smooth paste.
- You can add Mawa (Khoya) also to the gravy.
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Recipe Nutrition
Calories: 325 kcal | Carbohydrates: 20 g | Protein: 11 g | Fat: 24 g | Saturated Fat: 7 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 12 g | Cholesterol: 17 mg | Sodium: 232 mg | Potassium: 442 mg | Fiber: 2 g | Sugar: 9 g | Vitamin A: 172 IU | Vitamin C: 2 mg | Calcium: 125 mg | Iron: 3 mg
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