How To Make Kaju Curry In English

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Kaju Curry, also known as Kaju Masala or Cashew Curry, is a luxurious North Indian dish celebrated for its rich, creamy texture and the distinctive flavor of cashew nuts. This vegetarian delicacy is especially popular during festive occasions and special gatherings.

🌟 What Makes Kaju Curry Special?

  • Cashew-Centric Delight: The dish prominently features cashew nuts (kaju), which are both roasted to a golden hue and ground into a paste, imparting a unique nutty flavor and creamy consistency to the curry.

  • Rich and Creamy Gravy: The base of the curry is a harmonious blend of onions, tomatoes, and aromatic spices. The inclusion of cream or yogurt enhances its richness, resulting in a mildly sweet and tangy profile reminiscent of paneer butter masala.

  • Versatile Pairing: Kaju Curry pairs excellently with Indian breads like naan, roti, or paratha, as well as rice dishes such as jeera rice or vegetable pulao, making it a versatile choice for various meals.

  • Ideal for Special Occasions: Due to its indulgent nature, Kaju Curry is often reserved for celebrations, parties, or weekend feasts, adding a touch of elegance to the dining experience.

Kaju Curry, also known as Kaju Masala, is a rich and creamy North Indian dish made with cashew nuts simmered in a flavorful tomato-onion gravy. It’s a popular choice for festive occasions and pairs well with Indian breads like naan or rice dishes such as jeera rice.

🥘 Ingredients

  • 1 cup whole cashews

  • 2 tablespoons oil or ghee

  • 1 large onion, finely chopped

  • 2 medium tomatoes, chopped

  • 1 tablespoon ginger-garlic paste

  • 1 green chili, chopped (optional)

  • Whole spices: 1 bay leaf, 2 green cardamom pods, 1 black cardamom pod, 4-5 black peppercorns

  • Ground spices: ½ teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon coriander powder, 1 teaspoon garam masala

  • ½ cup yogurt, whisked

  • ½ cup heavy cream

  • 1 tablespoon kasuri methi (dried fenugreek leaves)

  • Salt to taste

  • Fresh coriander leaves for garnish

👨‍🍳 Instructions

  1. Roast Cashews: Heat 1 tablespoon of oil or ghee in a pan. Add the cashews and roast them on medium heat until golden brown. Remove and set aside.

  2. Sauté Aromatics: In the same pan, add the remaining oil or ghee. Add cumin seeds, cardamom pods, peppercorns, and bay leaf. Sauté for a few seconds until aromatic. Add the chopped onions and cook until they turn golden brown.

  3. Add Tomatoes and Spices: Add the ginger-garlic paste and chopped green chili. Sauté for a minute. Add the chopped tomatoes, turmeric powder, red chili powder, and coriander powder. Cook until the tomatoes turn mushy and the oil separates.

  4. Blend the Mixture: Allow the mixture to cool slightly and blend it into a smooth paste. Return the paste to the pan.

  5. Add Cashew Paste: Blend a portion of the roasted cashews with a little water to make a smooth paste. Add this cashew paste to the pan and cook on low heat, stirring frequently. Add a little water if the mixture is too thick.

  6. Simmer and Season: Add salt to taste and garam masala. Simmer the curry for a few minutes until it thickens and the flavors meld together. Stir in the whisked yogurt, followed by the cream and kasuri methi. Cook for another minute and remove from heat.

  7. Garnish and Serve: Garnish with the reserved whole cashews and fresh coriander leaves. Serve hot with naan, roti, or rice.

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