Kaju Curry | Kaju Masala | Cashew Curry
Kaju curry / Kaju masala 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. 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.
Ingredients
For The Base Gravy
- 3 Black Pepper Corns
- 3-4 Cloves
- 1/2 inch Cinamon Stick
- 7-8 Garlic Cloves
- 1 inch Ginger
- 8-10 Cashew Nuts
- 1 large Onion, sliced
- 1 Tomato, roughly chopped
- 2 tablespoons Oil
For Making The Curry
- 1/2 cup Cashew Nuts
- 1 Bay leaft
- 2 Black Pepper Corns
- 1 small Onion, finely chopped
- 1 tablespoon Coriander Powder
- 1 teaspoon Cumin Powder
- 1 tablespoon Garam Masala Powder
- 1 teaspoon Kashniri Red Chilli Powder
- 1 teaspoon Kasuri Methi (Dried Fenugreek Powder)
- 1/2 teaspoon Sugar
- Salt to taste
- 1 tablespoon Coriander Leaves, to garish
- 2 tablespoons Oil
- Water as per needed
Instructions
- 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 the 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.
- 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.
Video
Notes
If you are allergic to nuts, please avoid this curry.
