Kaju Curry, also known as cashew gravy, is a staple in North Indian festive meals and royal kitchens. Historically, cashews were a luxury ingredient brought to India by Portuguese traders, and their rich flavor made them popular in special occasion dishes like weddings and religious celebrations.

In Punjab, the gravy is often enriched with khoya and cream, while in Gujarat a sweeter version with added sugar and raisins is common. South Indian adaptations may include coconut milk instead of dairy, giving a lighter texture.

At Indian weddings, Kaju Curry is typically served hot in a large brass or copper vessel alongside butter naan, tandoori roti, and fragrant basmati rice. It is garnished with a drizzle of fresh cream, chopped nuts, and sometimes a sprinkle of rose water for extra elegance.

Kaju Curry is a favorite for festivals such as Diwali, Navratri, and Eid, as well as wedding feasts and birthday celebrations. Its rich, indulgent profile makes it a centerpiece for any special gathering.

The use of roasted cashew paste creates a velvety, nut‑laden gravy that is both luxurious and aromatic. Combined with khoya, cream, and a blend of aromatic spices, it delivers a depth of flavor rarely found in everyday Indian dishes.

Traditional ingredients include whole cashews, khoya, fresh cream, Kashmiri red chili powder, and kasuri methi. Acceptable substitutes are almond paste for cashews, paneer crumbles for khoya, and coconut cream for dairy‑based cream.

Kaju Curry pairs beautifully with buttery naan, tandoori roti, jeera rice, or a simple cumin‑flavored basmati rice. It also complements a side of cucumber raita to balance the richness.

Common mistakes include over‑roasting the cashews (they become bitter), using too high heat while simmering the gravy (causing the cashew paste to split), and adding the khoya too early, which can cause graininess. Follow the low‑heat simmer and add khoya at the end for best results.

Creating a spice‑water mixture ensures the powdered spices dissolve completely, preventing lumps and giving the gravy a uniform, vibrant color and flavor. It also mimics the “dhaba” style gravies where the spice infusion is key to the signature taste.

Yes, you can prepare the gravy a day ahead. Cool it quickly, store in an airtight container in the refrigerator for up to 3 days, and reheat gently on low heat, adding a splash of water or cream to restore consistency.

The YouTube channel Anukriti Cooking Recipes specializes in Indian home‑cooking tutorials, focusing on traditional recipes, festive dishes, and easy‑to‑follow step‑by‑step videos for everyday cooks.

Anukriti Cooking Recipes emphasizes detailed ingredient explanations, cost‑effective tips, and cultural context, often sharing restaurant‑style secrets that can be recreated at home, whereas many other channels focus mainly on quick, modern twists.