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Kaju Curry


  • Nutrition Information (Estimated per serving): Calories: 450-500 kcal | Protein: 12g | Carbohydrates: 30g | Fat: 35g

  • The Story Behind Kaju Curry (History):

    Kaju Curry, or Kaju Masala, is a rich and luxurious curry that likely originated from Mughlai or Punjabi restaurant cuisine. It's a celebratory dish, not an everyday meal, due to the liberal use of cashews, which are a premium ingredient. The curry features whole cashews in a creamy, tangy, and slightly sweet gravy made from a base of onions, tomatoes, and a paste of even more cashews.

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    • Ingredients (English):

    • 1 cup whole Cashews, soaked for 15 minutes

    • For Gravy: 2 tbsp Ghee or Butter, 1 large Onion (pureed), 1 tbsp Ginger-Garlic Paste, 2 large Tomatoes (pureed), 15-20 Cashews (for the paste).

    • For Finishing: Spices (Kashmiri chili powder, turmeric, garam masala), ½ cup Milk or Cream, 1 tsp Kasuri Methi, Salt to taste.

    • Method (English):

    • Gravy Base: Make a smooth paste of the 15-20 soaked cashews. Set aside.

    • Cook Gravy: Heat ghee/butter. Sauté the onion puree until golden brown. Add ginger-garlic paste, then the tomato puree. Cook until the oil separates.

    • Combine: Add the prepared cashew paste and all powdered spices. Cook for 2-3 minutes.

    • Finish: Add the whole soaked cashews, 1 cup of water, and salt. Simmer for 5-7 minutes. Stir in the milk or cream and kasuri methi before serving.

Pro Tips & Fun Facts (Tidbits):

  • The secret to this dish's richness is the "double cashew" effect: a cashew paste to make the gravy thick and creamy, and whole cashews for bite and texture. Lightly frying the whole cashews in ghee before adding them to the gravy can enhance their nutty flavor. Using a good amount of Kasuri Methi at the end balances the sweetness of the cashews beautifully.

  • Instant Pot Method :

  •  Use "Sauté" mode to make the gravy. Add the whole cashews and 1 cup of water. Pressure cook on "High" for 2 minutes. Quick Release and stir in cream.

  • Air-Fryer Method :

  • Note: This recipe is not applicable for an Air-Fryer.

  • How To Make It Vegan

  • To make this vegan, replace Ghee/Butter with oil. Replace the Milk/Cream with a neutral-flavored, unsweetened plant-based milk or cream.

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