Creamy Cashew Curry (Kaju Masala) – Restaurant-Quality Recipe
35 minutes
1027 reads
About Creamy Cashew Curry (Kaju Masala) - Restaurant-Quality Recipe
Craving creamy, dreamy Indian food? Look no further than this luxurious Cashew Curry (Kaju Masala), a restaurant-worthy dish that’s surprisingly easy to make at home.Tender cashews swim in a rich, velvety gravy made with a fragrant blend of onions, green chilies, ginger, and tomatoes. The vibrant flavors are both comforting and sophisticated, perfect for a special occasion or a cozy weeknight dinner.Pair this decadent curry with fluffy roti, flaky paratha, fragrant jeera rice, or vibrant vegetable pulao for a truly unforgettable Indian feast.
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Recipe Time & More
Prep15 minutes
Cook20 minutes
Total35 minutes
Ingredients
Cashews (for frying)
- 1 cup Cashews
Cashew Paste
- 5 Cashews
- 1 tsp Poppy Seeds
Spices
- 1 tsp Cumin Seeds
- 2 Cardamom Pods
- 1 inch Cinnamon Stick
- 1/4 tsp Turmeric Powder
- 1 tsp Chili Powder red
- 1 tsp Coriander Powder
- 1/2 tsp Cumin Powder
- 1/4 tsp Pepper black
- 1/2 tsp Garam Masala
- 1.5 tsp Salt or to taste
- 1 tsp Dried Fenugreek Leaf dried fenugreek leaves
Other Ingredients
- 2 tsp Butter
- 2 tsp Heavy Cream
- 3 tsp Oil
- Coriander chopped, for garnish
Instructions
- In a pan, melt 1 tsp of butter. Add 1 cup of cashews and fry until golden brown. This enhances their nutty flavor and adds a pleasant crunch. Set aside.
- In the same pan, heat 1 tsp of oil. Add chopped onions, green chili, and ginger. Sauté until the onions are translucent and softened.
- In a blender, combine the chopped tomatoes, 5 soaked cashews (this adds creaminess to the curry), and poppy seeds. Blend until smooth. Transfer to a bowl.
- Add the sautéed onion mixture to the blender and blend until smooth.
- Heat 2 tsp of oil in the pan. Add cumin seeds, cardamom pods, and a cinnamon stick. Fry until fragrant. This process, called tempering, releases the spices' aromas and adds depth of flavor.
- Add the blended onion paste and fry for a minute. Then, add the tomato-cashew paste. Fry until the oil starts to separate from the mixture, indicating the masala is cooked.
- Add turmeric powder, red chili powder, cumin powder, coriander powder, black pepper, and salt. Stir well. Add the fried cashews.
- Pour in 1 cup of water, adjusting as needed for desired consistency. Gently stir in the heavy cream. Avoid vigorous stirring, especially over high heat, as this can cause the cream to curdle.
- Cover and simmer for 3-5 minutes to allow the flavors to meld.
- Stir in garam masala and kasuri methi. Cover and cook for 2 minutes more.
- Garnish with chopped cilantro. If the curry is too thick, add a little more water.
- Serve hot, garnished with extra cashews, a dollop of butter, and cilantro. Enjoy with roti, paratha, jeera rice, or vegetable pulao.
Recipe Notes
Good To Know
- To achieve a rich and creamy texture, consider using a paste made from soaked cashews and poppy seeds along with tomatoes. This paste is optional.
- Fry cashew nuts on low heat to prevent burning.
- The Kaju Curry will have a slightly thick consistency. Adjust the thickness according to your preference.
- For a richer flavor and restaurant-style finish, lightly fry the cashews in ghee until golden before adding them to the curry.
- For a silkier gravy, soak the poppy seeds and blend them with cashews and tomatoes.
- To make this curry vegan, substitute coconut oil for ghee and coconut cream for regular cream.
- For a festive presentation, garnish with fresh cream, kasuri methi (dried fenugreek leaves), and toasted cashews just before serving.
Expert Tips
- If you're short on time, you can use store-bought cashew butter instead of making your own paste. Adjust the amount to your liking, starting with a small amount and adding more as needed.
- For a spicier curry, add a slit green chili or a pinch of cayenne pepper along with the other spices.
- Freshly grinding your own spices will significantly enhance the flavor of the curry. Toast whole spices lightly in a dry pan before grinding for the best aroma.
Storage Instructions
- Store leftover Kaju Curry in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave, adding a splash of water or coconut milk if needed to loosen the sauce.
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Recipe Nutrition
Calories: 601kcalCarbohydrates: 33gProtein: 18gFat: 48gSaturated Fat: 2gPolyunsaturated Fat: 13.8gMonounsaturated Fat: 27.6gSodium: 855mgFiber: 4gSugar: 8g
Vasus Vegkitchen
Articles: 9
5 Comments
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Absolutely delicious! Can’t wait to try it.
Such an enticing dish! Thanks for the recipe.
Absolutely delicious! Thanks for sharing.
Looks so good! Can’t wait to try it.
What a delicious recipe! Thanks for posting.