This kaju curry recipe has gotten me out of more "what's for dinner" situations than I can count. I started making it about three years ago when Emma went through a phase where he'd only eat "fancy restaurant food" - his words, not mine. Turns out cashew curry qualified as fancy enough for a seven-year-old with opinions. After testing it on friends who grew up eating real Indian food and getting their honest feedback, I've figured out how to nail that restaurant texture without babysitting a pot for two hours.
Why You'll Love This Kaju Curry Recipe
From making this kaju curry for potlucks and weeknight dinners, I know what works about it. One pound of cashews feeds six people as a main dish, which helps when you're cooking for a group or meal prepping. The curry tastes rich enough that people think you spent all day on it, but the actual hands-on time is maybe thirty minutes. Most of that is just stirring and watching the pot.
The practical side matters too. You can make the gravy base a day ahead and just add the cashews when you're ready to serve. It reheats well without separating, which most cream-based curries don't do. Leftovers actually taste better the next day after everything sits together. And if you're feeding vegetarians or just want a break from meat, this fills you up in a way that vegetable curries sometimes don't.
Jump to:
- Why You'll Love This Kaju Curry Recipe
- Ingredients for Kaju Curry Recipe
- How To Make Kaju Curry Recipe Step By Step
- Smart Swaps for Kaju Curry Recipe
- Equipment For Kaju Curry Recipe
- Kaju Curry Recipe Variations
- Storing Your Kaju Curry Recipe
- The Secret My Cousin Won't Share
- Top Tip
- What to Serve With Kaju Curry Recipe
- FAQ
- Dinner's on the Table!
- Related
- Pairing
- Kaju Curry Recipe
Ingredients for Kaju Curry Recipe
The Cashews:
- Raw cashews
- Warm water for soaking
The Gravy Base:
- Tomatoes
- Onions
- Ginger
- Garlic
- Green chilies
The Spices:
- Whole garam masala
- Ground spices
- Kasuri methi
The Cream:
- Heavy cream
- Butter or ghee
- Salt
- Sugar
For Garnish:
- Cream drizzle
- Fresh cilantro
See recipe card for quantities.
How To Make Kaju Curry Recipe Step By Step
Soak the Cashews:
- Put cashews in a bowl
- Cover with warm water
- Let sit for 2 hours
- Drain before using
Start the Base:
- Heat butter or ghee in your pan
- Add whole spices
- Let them sizzle for 30 seconds
- Add sliced onions
- Cook until golden
Build the Gravy:
- Add ginger-garlic paste
- Cook for a minute
- Add chopped tomatoes
- Cook until they break down and oil separates
- Add ground spices
- Stir for another minute
Blend It:
- Let the tomato mix cool
- Blend until smooth
- Pour back into the pan
Add Cashews and Cream:
- Drain soaked cashews
- Add to the gravy
- Pour in heavy cream
- Add salt and a pinch of sugar
- Simmer for 10-15 minutes
- Cashews should be soft but not mushy
Finish:
- Garnish with cilantro
- Crush kasuri methi between your palms
- Stir it in
- Drizzle cream on top
Smart Swaps for Kaju Curry Recipe
Cashew Swaps:
- Raw cashews → Blanched almonds
- Whole → Cashew pieces
- Regular → Roasted (soak longer)
Cream Options:
- Heavy cream → Coconut cream
- Dairy → Cashew cream (blend soaked cashews)
- Regular → Greek yogurt (add at end, low heat)
Butter Alternatives:
- Ghee → Regular butter
- Dairy → Coconut oil
- Standard → Vegan butter
Spice Adjustments:
- Fresh ginger-garlic → Paste from jar
- Whole spices → Ground garam masala
- Kasuri methi → Skip it (flavor changes but works)
Heat Level:
- Mild → Skip chilies
- Green chilies → Red chili powder only
- Spicy → Sweet paprika instead
Equipment For Kaju Curry Recipe
- Large pan or kadhai (deep sides help)
- Blender or food processor
- Mixing bowl for soaking
- Wooden spoon
- Measuring cups
Kaju Curry Recipe Variations
Paneer Kaju:
- Add cubed paneer with cashews
- Extra cream
- Less gravy
- Mint on top
Vegetable Mix:
- Peas and carrots
- Bell peppers
- Green beans
- Cook veggies separately, add at end
Kaju Malai:
- Double the cream
- Add ground almonds
- Less tomato
- Richer and sweeter
Spicy Version:
- Extra green chilies
- Black pepper
- More ginger
- Crushed red pepper on top
Dhaba Style:
- More butter
- Heavier spices
- Less cream
- Fried onions on top
Storing Your Kaju Curry Recipe
Fridge (3-4 days):
- Let it cool down
- Store in a container with a lid
- Cream separates a bit - stir when reheating
- Reheat on low so cream doesn't break
Freezer (2 months):
- Cool it first
- Freeze in portions
- Leave space at top - it expands
- Thaw in fridge overnight
Reheating:
- Don't boil hard or cream splits
- Stovetop is best - low heat, stir often
- Microwave on medium
- Add water or cream if too thick
The Secret My Cousin Won't Share
My cousin makes kaju curry that gets requested at every family wedding. He learned it from our grandmother before she passed, and he won't tell anyone the full method. Won't write it down, won't share the steps. But I've watched him cook it enough times at gatherings to figure out what he does differently.He toasts whole spices twice - once at the start like usual, then grinds a second batch and adds it five minutes before finishing. The first round builds the base and the second one sits on top, so you smell and taste the spices in layers instead of all mixed together.
When I tried it, the curry smelled stronger and the spices came through in each bite instead of tasting like generic curry. His other trick is browning the onions past golden - he cooks them low and slow until they're deep brown, almost caramel-colored. Takes fifteen extra minutes but the gravy comes out darker and sweeter without adding sugar. The onions break down completely so the sauce is smoother. Emma said this version "tastes more cooked" which I think means richer. I use his methods with my own tweaks, and it comes out better than either version alone.
Top Tip
- My neighbor Priya makes kaju curry that people ask about at every block party. She's brought it for two years, and everyone wants to know what's different. She doesn't tell anyone. But I saw her making it once when I dropped off her container, and I caught what she does.
- She fries the whole cashews in ghee before soaking them. Just two minutes until they turn light gold, then soaks them in warm milk instead of water. The frying brings out a nutty taste that plain soaked cashews don't have, and the milk makes them creamier when they cook. When I tried it, the cashews had more flavor and the gravy came out richer. Emma noticed and said it tasted more like restaurant food.
- Her other trick is adding ground cashew paste to the gravy along with the whole cashews. She grinds some of the soaked cashews with a little cream to make the paste. It thickens the sauce without making it heavy and gives it a smooth texture that flour or cornstarch can't match. Now I use some of her tricks and add my own - works better than either version alone.
What to Serve With Kaju Curry Recipe
From serving this at maybe thirty dinners, I know what works. Naan is the usual choice - soft and buttery, soaks up gravy. Garlic naan adds flavor without fighting the curry. Roti or chapati work if you want lighter. For rice, plain basmati lets the curry stand out, or jeera rice (cumin rice) adds a bit more without taking over. Our Delicious And Easy Tawa Pulao Recipe makes it a bigger meal with vegetables that cut the richness. Emma likes plain naan because he can tear and dip.
For cooling sides, cucumber raita works when the curry has heat - yogurt and mint calm it down. Kachumber salad (diced cucumbers, tomatoes, onions with lemon) gives you something fresh and crunchy. Skip heavy stuff like dal makhani or other nut curries - too much on one plate. Avoid really spicy pickles that cover up the cashews. Keep it basic since this curry already has a lot going on.
FAQ
What are the ingredients in Kaju Curry Recipe?
Kaju Curry Recipe uses raw cashews, tomatoes, onions, cream, butter or ghee, and spices like cardamom, cinnamon, cloves, coriander, cumin, and turmeric. Fresh ginger, garlic, and green chilies add heat. Kasuri methi goes in at the end for smell and taste.
Is Kaju Curry Recipe good for health?
Kaju Curry Recipe has protein and fats from cashews, but it's heavy with cream and butter. Fills you up and it's vegetarian, but probably not every day if you're watching calories or fat.
How to cook cashew nuts in a curry?
Soak raw cashews in warm water for 2 hours first. This softens them. Add to simmering gravy and cook 10-15 minutes on low until tender but not mushy. Don't use roasted or salted cashews.
What to eat with Kaju Curry Recipe?
This pairs with pretty much any Indian bread or rice. Naan is what most restaurants serve with it - the soft, buttery bread soaks up the gravy really well. Roti or chapati work if you want something lighter. For rice, plain basmati is fine, but jeera rice (cumin rice) adds a little extra flavor without competing with the curry. On the side, cucumber raita cools things down if you made it spicy, and papad adds crunch.
Dinner's on the Table!
Now you've got everything you need to make Kaju Curry Recipe that tastes like it came from a restaurant. From soaking the cashews right to that double-spice trick my cousin uses, these are the details that took me years to figure out. This recipe feeds a crowd without emptying your wallet, works for vegetarians, and tastes better the day after you make it.
Want more dinners that actually get finished? Try our Easy Cheeseburger Pie Recipe for nights when you need comfort food fast. Our The Best Braised Cabbage Recipe gives you a side that even vegetable-haters eat. Need something lighter? The Delicious Lemon Chicken Recipe brings bright flavors without being heavy.
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Pairing
These are my favorite dishes to serve with Kaju Curry Recipe
Kaju Curry Recipe
Equipment
- 1 Large pan or kadhai (Use a deep-sided pan to prevent spillage while cooking.)
- 1 Blender or food processor (Needed to blend the gravy base into a smooth consistency.)
- 1 Mixing bowl (For soaking the cashews in warm water.)
- 1 Wooden spoon (Ideal for stirring the curry without scratching the pan.)
- 1 Measuring Cups (Ensure accurate measurements for the ingredients.)
Ingredients
- 1 lb Raw cashews - Soak them in warm water for 2 hours.
- 2 cups Warm water - For soaking the cashews.
- 2 - Tomatoes - Chopped.
- 1 - Onion - Sliced.
- 1 tablespoon Ginger-garlic paste - Fresh or store-bought.
- 2 - Green chilies - Optional adjust for heat.
- 2 tablespoon Butter or ghee - For cooking the base.
- 1 teaspoon Whole garam masala - Includes cardamom cloves, and cinnamon.
- 1 teaspoon Ground spices coriander, cumin, turmeric - Adjust to taste.
- 1 tablespoon Kasuri methi - For flavor optional.
- ½ cup Heavy cream - Can substitute with coconut cream or cashew cream.
- ½ teaspoon Sugar - Balances the flavors.
- To taste - Salt - Adjust according to preference.
- 1 tablespoon Fresh cilantro - For garnish.
Instructions
-
Soak the cashews in warm water for 2 hours to soften them.
-
Heat butter or ghee, then sizzle whole spices for 30 seconds.
-
Cook sliced onions until golden, then add ginger-garlic paste.
-
Blend cooked tomatoes into a smooth paste and pour back in.
-
Add cashews and cream, then simmer for 10-15 minutes on low.
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