kaju curry recipe

Ingredients

• 1 cup Cashews (whole, unsalted)
• 2 tablespoons Vegetable Oil (for roasting cashews; can substitute with ghee)
• 1 tablespoon Cumin Seeds (to temper)
• 2 Onion (finely chopped)
• 2 tablespoons Green Chili (finely chopped; adjust to heat preference)
• 1 tablespoon Garlic (minced)
• 1 teaspoon Ginger (finely grated)
• 2 Tomato (finely chopped or grated)
• 0.5 cup Tomato Paste (store‑bought or homemade)
• 0.25 cup Cashew Paste (made by grinding roasted cashews with a little water)
• 2 tablespoons Kashmiri Red Chili Powder (mild, bright red)
• 1 tablespoon Coriander Powder (ground dry coriander)
• 0.5 teaspoon Garam Masala
• 0.5 teaspoon Chaat Masala
• 1 teaspoon Sugar
• 1 teaspoon Salt
• 0.25 cup Khoya (Mawa) (grated, unsweetened)
• 1 cup Hot Water (just boiled)
• 2 tablespoons Raisins (optional, for sweet contrast)
• 1 tablespoon Glazed Cherries (finely chopped; can use candied cherries)
• 2 tablespoons Fresh Cream (full‑fat, for richness)
• 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves) (crushed)

Instructions

1. Roast the Cashews

   Heat 2 tbsp oil in the skillet over medium heat. Add 1 cup whole cashews and stir continuously until they turn golden brown and fragrant, about 5 minutes. Transfer to a plate to cool.

   Time: PT5M

2. Make Cashew Paste

   In a blender, combine the roasted cashews with 2‑3 tbsp warm water. Blend until a smooth, thick paste forms. Set aside.

   Time: PT5M

3. Temper Cumin and Sauté Aromatics

   In the same skillet, add 1 tbsp cumin seeds. When they sputter, add 2 finely chopped onions, 2 tbsp chopped green chilies, 1 tbsp minced garlic, and 1 tsp grated ginger. Sauté for 2‑3 minutes until the onions turn translucent but not browned.

   Time: PT4M

4. Add Tomatoes

   Stir in the chopped tomatoes (or grated tomatoes) and cook for 2 minutes until they soften. Then add 0.5 cup tomato paste and mix well.

   Time: PT3M

5. Create Spice Water

   In a small bowl, combine 2 tbsp Kashmiri red chili powder, 1 tbsp coriander powder, 0.5 tsp garam masala, 0.5 tsp chaat masala, 1 tsp sugar, and 1 tsp salt with 1½ cups hot water. Stir until dissolved.

   Time: PT3M

6. Build the Gravy

   Pour the spice water into the skillet, bring to a gentle boil, then add the cashew paste. Reduce heat and simmer for 5 minutes, stirring occasionally, until the gravy thickens and the oil begins to separate.

   Time: PT5M

7. Add Khoya and Finish

   Stir in 0.25 cup grated khoya, 2 tbsp fresh cream, 2 tbsp raisins, 1 tbsp chopped glazed cherries, and 1 tsp crushed kasuri methi. Cook for another 2 minutes, then turn off the heat.

   Time: PT3M

8. Rest and Serve

   Let the curry rest for 1 minute, then give it a final stir. Garnish with a drizzle of cream if desired and serve hot with naan, roti, or rice.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

12 g

Fat

30 g

Fiber

2 g

Ingredient Substitutions

• Instead of Cashews: Almonds (same amount)
• Instead of Vegetable Oil: Ghee, Sunflower oil
• Instead of Cumin Seeds: Ground cumin (1 tsp)
• Instead of Onion: Shallots
• Instead of Green Chili: Jalapeño (same amount)
• Instead of Garlic: Garlic paste (1 tsp)
• Instead of Ginger: Ginger paste (1 tsp)
• Instead of Tomato: Canned diced tomatoes (½ cup)
• Instead of Tomato Paste: Pureed fresh tomatoes (¾ cup)
• Instead of Cashew Paste: Almond paste (same amount)
• Instead of Kashmiri Red Chili Powder: Paprika (same amount)
• Instead of Coriander Powder: Cilantro leaves (fresh, 2 tbsp)
• Instead of Garam Masala: All‑spice blend (same amount)
• Instead of Chaat Masala: Black salt (same amount)
• Instead of Sugar: Honey (½ tsp)
• Instead of Salt: Sea salt
• Instead of Khoya (Mawa): Paneer crumbles (same amount)
• Instead of Hot Water: Vegetable broth (same amount)
• Instead of Raisins: Dried cranberries
• Instead of Glazed Cherries: Dried apricots (chopped)
• Instead of Fresh Cream: Coconut cream (same amount)
• Instead of Kasuri Methi (Dried Fenugreek Leaves): Fenugreek seeds (½ tsp, ground)

Equipment Needed

• Heavy‑Bottomed Skillet or Kadai
• Blender or Food Processor
• Knife
• Cutting Board
• Measuring Spoons
• Measuring Cups
• Spatula or Wooden Spoon
• Grater (optional for tomatoes) (optional)
• Small Bowl (for spice water) (optional)

Critical Steps — Do Not Skip

• Roasting the cashews until golden brown
• Blending a smooth cashew paste without excess water
• Simmering the gravy gently to prevent curdling

Chef Tips from the Video

• For an extra nutty aroma, toast the cashews in ghee instead of oil.
• Use Kashmiri red chili powder for color without excessive heat.
• A pinch of nutmeg in the final step adds a subtle depth.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze in portioned containers for up to 1 month; thaw gently before reheating.

Room temperature: Not recommended due to dairy content.

Make-Ahead Tips

• Roast and grind the cashew paste a day ahead; store in the fridge.
• Prepare the spice water and keep refrigerated; add to the curry when needed.
• The gravy can be made up to 2 days in advance and reheated gently.

Frequently Asked Questions