Creamy White Cashew Curry (Kaju Curry)
15 minutes
2031 reads
About Creamy White Cashew Curry (Kaju Curry)
Experience the exquisite taste of Creamy White Cashew Curry (Kaju Curry), a classic North Indian dish that’s both elegant and comforting. Imagine a velvety smooth gravy, rich with the flavor of roasted cashews and aromatic spices, finished with a touch of cream.The secret lies in roasting the cashews to unlock their nutty depth, then blending them into a luxurious paste. Simmered with milk and infused with warm spices like cinnamon, bay leaf, and cumin, this curry offers a delightful balance of sweet and savory notes.Perfect for a special occasion or a cozy weeknight meal, serve this Kaju Curry with roti, naan, or rice for a truly satisfying culinary experience.
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Recipe Time & More
Prep5 minutes
Cook10 minutes
Total15 minutes
Ingredients
For Roasting
- 1 cup Cashews
For the Curry
- ½ cup Onion Paste
- 2 cup Milk
- 1 Tbsp Ghee
- ½ inch Cinnamon Stick small
- 1 Bay Leaf
- ½ tsp Cumin Seeds
- 1 tsp Garlic grated
- ½ tsp Ginger grated
- ½ tsp Garam Masala
- 2 tsp Sugar
- ½ tsp Salt
- 3 Tbsp Cream fresh
Instructions
- In a pan, melt 1 tablespoon of clarified butter (ghee) over medium heat.
- Add the cashews and roast for 2-3 minutes, stirring frequently, until they turn light golden brown and fragrant. This enhances their natural sweetness and nutty flavor.
- Remove the roasted cashews from the pan and set aside to cool.
- In the same pan, add the remaining clarified butter (ghee).
- Add the cinnamon stick, bay leaf, cumin seeds, grated garlic, and grated ginger. Sauté for about a minute until fragrant.
- Add the onion paste and sauté for another 2 minutes until it softens and turns light golden.
- Pour in the milk and bring to a gentle simmer, stirring occasionally to prevent sticking.
- Add the garam masala, sugar, and salt. Stir well to combine.
- Reduce the heat to low, cover the pan, and simmer for about 5-7 minutes, or until the gravy thickens slightly. This allows the flavors to meld beautifully.
- Stir in the fresh cream and mix well. Simmer for another minute.
- Garnish with a pinch of garam masala. Serve hot with roti, naan, or rice.
Recipe Notes
Good To Know
- Make the cashew paste by soaking cashews in hot water for 30 minutes and then grinding them in a mixer jar until smooth.
- You can add mawa (khoya) to the gravy for extra richness.
Expert Tips
- For a creamier texture, use full-fat cashews and soak them for a longer time, up to an hour.
- Adjust the spice level by adding more or fewer green chilies to the paste.
- Garnish with chopped cilantro and a squeeze of lemon juice before serving for a fresh, vibrant flavor.
Storage Instructions
- Store leftover cashew dish in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave.
Also See
Recipe Video
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Recipe Nutrition
Calories: 325kcalCarbohydrates: 20gProtein: 11gFat: 24gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gCholesterol: 17mgSodium: 232mgPotassium: 442mgFiber: 2gSugar: 9gVitamin A: 172IUVitamin C: 2mgCalcium: 125mgIron: 3mg
Priyashii's Kitchen
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3 Comments
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I’m excited to try this recipe!
This looks so good! Appreciate the share.
Absolutely mouthwatering! Great share.