Creamy Kaju Curry: Rich Indian Cashew Nut Curry Recipe
1 hour
996 reads
About Creamy Kaju Curry: Rich Indian Cashew Nut Curry Recipe
Indulge in the creamy richness of this authentic Kaju Curry, a classic Indian dish that's both luxurious and surprisingly easy to make. The star of the show is the smooth, buttery cashew sauce, perfectly complemented by fragrant spices and a touch of sweetness. Serve this decadent curry with warm naan bread or fluffy basmati rice for an unforgettable culinary experience.This recipe provides a step-by-step guide to achieving the perfect balance of flavors and textures. From roasting the cashews to creating the flavorful onion paste, each stage contributes to the overall deliciousness. Prepare to be amazed by how easily you can elevate your weeknight meal with this stunning curry.Whether you're a seasoned curry cook or a beginner, this recipe is designed for success. Get ready to impress your family and friends with this show-stopping dish!
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Recipe Time & More
Prep30 minutes
Cook30 minutes
Total1 hour
Ingredients
For Onion Paste
For the Kaju Curry
- 1 tbsp Oil
- 2 tbsp Butter
- 4 Bay Leaves tej patta
- 1 inch Cinnamon Stick
- 1.5 tsp Salt or to taste
- 1/4 tsp Turmeric Powder haldi
- 3 tsp Coriander Powder dhania
- 1 tsp Chili Powder red
- 1 tbsp Fenugreek Leaves kasuri methi, dried
- 1/4 cup Heavy Cream or whipped cream
- 1/4 cup Coriander also known as coriander, chopped finely
- 1 sprig Curry Leaves
Instructions
Roast the Cashews
- Heat 1 tbsp butter in a pan over medium heat. Add the cashews and roast, stirring continuously, until golden brown. Remove from pan and set aside.
Make the Onion Paste
- In the same pan, heat 2 tbsp oil. Add the chopped onion, ginger, and green chilies. Sauté until the onions are translucent. Let cool slightly, then blend into a smooth paste.
Prepare the Tomato Puree
- Blend the tomatoes into a smooth puree.
Cook the Kaju Curry
- Heat 1 tbsp oil and 2 tbsp butter in a pan. Add the bay leaves and cinnamon stick. Sauté for about 30 seconds until fragrant.
- Add the onion paste and salt. Cook, stirring frequently, until the moisture evaporates (about 7-8 minutes).
- Stir in the turmeric powder, coriander powder, red chili powder, and dried fenugreek leaves. Cook for 1 minute.
- Add the tomato puree and curry leaves. Bring to a simmer, partially cover, and cook until the oil separates from the sauce.
- Add enough water to achieve your desired gravy consistency. Stir in the roasted cashews and bring to a boil.
- Stir in the heavy cream. Taste and adjust salt and spices as needed.
- Stir in the chopped cilantro. Remove from heat.
Recipe Notes
Expert Tips for the Perfect Kaju Curry
- For an even richer flavor, soak the cashews in warm water for 30 minutes before roasting.
- Adjust the amount of red chili powder to control the spice level to your preference.
- If you don't have fresh ginger and green chilies, you can substitute with 1 tsp of ginger paste and 1/2 tsp of green chili paste.
- Garnish with extra cilantro and a sprinkle of roasted cashew pieces before serving for an extra touch of elegance.
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Recipe Nutrition
Calories: 315kcalCarbohydrates: 13gProtein: 7gFat: 28gSaturated Fat: 5gPolyunsaturated Fat: 6.9gMonounsaturated Fat: 13.8gCholesterol: 1mgSodium: 855mgFiber: 2gSugar: 4g
Bhumika Gandhi
Articles: 72
3 Comments
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This looks so inviting! I’m eager to try it.
Perfect dish! Can’t wait to cook it.
I’m in love with this recipe already!