Kaju Curry or Cashew Curry is a rich, and creamy curry made with roasted cashews and creamy onion- tomato gravy.
Ingredients:
- 1 cup raw cashews
- 2 onions
- 2-3 tomatoes
- 1 onion and fistful cashews for paste
- 1 tbsp dried methi (kasoori methi)
- 1 tsp garam masala
- 2 tbsp butter and oil
- 1-inch cinnamon
- 2 bay leaves
- 3-4 Cardamoms
- Salt
- 2-3 tbsp milk cream
- 2 green chilies
- 3-4 garlic cloves
- 1 tsp ginger paste
- 1 tsp red chili powder
- 1 tsp turmeric powder
- 2 tbsp coriander powder
- Oil and butter
Method:
- To make a paste, cook onion pieces and cashews in a pan
- Once it cools down, grind it to smooth paste and keep it aside
- In a pan, add butter and dry roast cashews to golden brown
- Transfer them to a plate
- In a same pan, add oil and heat it
- Add cumin, bay leaves, cinnamon sticks, and cardamoms
- Once they fry well, add chopped green chili, chopped garlic and ginger paste
- Then add finely chopped onions
- Once onions fry well, add turmeric powder, red chili powder, coriander powder, garam masala and mix well
- Now, add finely chopped tomatoes
- Cook until tomatoes become soft and oil starts separating
- Add cashew+onion paste to the mixture
- After mixing well, add water to make it more liquidy than desired consistency as it gets thicker once cools down
- After cooking the gravy for 7-8 minutes, crush the kasuri methi with your palm and add to the gravy
- Mix well and cook for another 2 minutes
- Add milk cream and salt
- Once the gravy starts thickening, add fried cashew to it
- Cook well until oil starts appearing
- Turn off the stove after 2-3 minutes
- Serve hot with either rice or roti!
Back to Savi’s Kitchen!