Kaju Curry Recipe | Kaju Masala | Cashew Curry

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Kaju curry is a delicious Indian dish that features cashew nuts as the star ingredient.

It is a popular vegan, vegetarian dish known for its rich, creamy, and mildly spiced gravy.

The dish is commonly found in North Indian and Mughlai cuisine, but variations can be found across the country.

About Kaju Curry (Cashew Curry)

The dish has a delightful balance of flavours, with the creaminess of cashews, the tanginess of tomatoes, and the warmth of aromatic spices coming together harmoniously.

Kaju curry is often regarded as a special treat due to the relatively higher cost of cashew nuts compared to other ingredients.

The main ingredient is cashew nuts that give this curry a rich, creamy texture.

The curry is typically prepared with a blend of aromatic spices like cumin, coriander, garam masala, and red chilli powder. Whole spices are added to enhance the flavour of this dish.

The base of the curry is a luscious tomato-onion gravy that gives the dish its vibrant colour and tangy taste. I also tend to add half a teaspoon of sugar to help balance the tartness of tomatoes.

This kaju curry offers a perfect balance of flavours. The creaminess of the gravy, combined with the natural sweetness of cashew nuts, creates a mild, nutty taste that is incredibly pleasing to the palate.

The aromatic spices infuse the dish with a subtle warmth without overpowering the delicate cashew flavour.

This curry is usually served with Indian bread like naan, roti, or paratha. It can also be accompanied by steamed rice or flavoured rice dishes like pulao or biryani.

Overall, kaju curry is a delightful dish that brings together the richness of cashews with the aromatic essence of Indian spices.

Its velvety texture and balanced flavours make it a favourite choice for special occasions and gatherings.

Whether you’re a fan of Indian cuisine or simply looking to try something new, kaju curry is definitely worth experiencing!

Recipe Video

lngredients

Kaju (Cashew Nuts) – To make this kaju curry we will first fry the kaju (cashews) in oil. You may also use ghee here. Fry till golden brown on a low flame.

Vegetables – The base of kaju curry is a rich and flavorful tomato-onion gravy. Onions and tomatoes are sautéed until soft and then blended to create a smooth paste. This paste is then cooked with spices to enhance the flavours.

Spices & Herbs – We will use some whole spices along with few powdered spices like cumin seeds powder, coriander powder and garam masala.

Seasoning – I always add half a teaspoon of sugar which helps in balancing the tartness of tomatoes. Make sure not to add to much sugar as the cashews are also mildly sweet in taste.

Oil – I have made this curry in oil. You can also make this curry in ghee (clarified butter) or butter or the combination of oil & butter.

Water – For making the gravy.

Variations

To make the curry more creamy, you can also add half a cup of coconut milk for a vegan option or 2 tablespoons of cream.

Serving Suggestions

Kaju curry is usually served with Indian bread like naan, roti, or paratha. It can also be accompanied by steamed rice or flavored rice dishes like pulao or biryani.

Storage Options

This curry stays good for 2 days in the refrigerator. Store it in a container with a lid and reheat before serving.

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Disclaimer – If you are allergic to nuts, avoid this curry.

Step-by-Step Kaju Curry Recipe With Pitcures

How To Make Kaju Curry (Cashew Curry)

• In a pan, heat 2 tablespoons of oil. Add cashews and roast on low flame till they change to golden brown.

• Keep them aside.

• In the same oil, add sliced onions and saute till the onions are translucent.

• Add roughly chopped ginger, garlic cloves, and cashew nuts along with whole spices like cinnamon stick, black peppers and cloves.

• Roast them along with the onions.

• Add roughly chopped tomato. And cook till onions & tomatoes are tender.

• Once done, let the onion-tomato mixture cool down.

• Blend the onion-tomato mixture using just 1/4 cup of water to a fine paste.

Let’s start making kaju curry

• Heat oil in a non-stick pan. Add 2 black peppercorns and a bay leaf. Saute for 30 seconds.

• Add finely chopped onions and saute till they are tender.

• Add the onion-tomato paste that we blended. Mix well.

• Add cumin seed powder, coriander powder, garam masala powder, Kashmiri red chilli powder and salt to taste.

• Mix the spices well with the masala. Cook the masala till it leaves the edges of the pan which is an indicator that the masala is cooked perfectly.

• Add 2 cups of water and let the curry come to a boil.

• As we have added cashew to the onion-tomato masala, the gravy will become thick as we cook hence add the water accordingly.

• Add the roasted kaju (cashew nuts), half a teaspoon of sugar and a teaspoon of kasuri methi (dried fenugreek leaves).

• Let the curry come to a boil. Keep on stirring as the gravy could stick at the bottom of the pan.

• Delicious Kaju Curry (Cashew Curry) is ready to serve. Serve with paratha, naan or poori.

Disclaimer – If you are allergic to nuts, avoid this curry.

Note

Instead of adding cashews here, you can also add paneer or sauteed vegetables to entirely change the dish.

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