Kaju (Cashew) Curry

Kaju Curry or Cashew Curry is a rich, and creamy curry made with roasted cashews and creamy onion- tomato gravy.


  • 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


  • 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!

Leave a Reply

Your email address will not be published. Required fields are marked *