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Another variation of cashew Kaju Curry Recipe, served with a garnish of fresh coriander leaves, placed on stacked plates with naan bread in the background.

Kaju Curry Recipe

A rich and creamy cashew Kaju Curry Recipe that is perfect for potlucks, weeknight dinners, and vegetarians. It features soaked cashews in a spiced tomato gravy, with a smooth texture thanks to the addition of cream and butter or ghee.
5 from 1 vote
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Course: Main Course
Cuisine: Indian, Vegetarian
Keyword: Best Kaju curry recipe, Kaju curry Dhaba Style, Kaju curry near me, Kaju curry recipe Indian, Kaju curry recipe without onion and garlic, Kaju curry Sri Lankan recipe, Kaju tomato Curry, What is Kaju curry
Prep Time: 30 minutes
Cook Time: 30 minutes
Soaking Time: 2 hours
Total Time: 3 hours
Servings: 6 servings
Calories: 300kcal
Cost: $10

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.
    Soaked cashews placed in a bowl, ready for blending or adding to a recipe.
  • Heat butter or ghee, then sizzle whole spices for 30 seconds.
    Onions sautéing in butter or ghee with mustard seeds and spices being added.
  • Cook sliced onions until golden, then add ginger-garlic paste.
    A pan showing diced onions, various spices, and tomatoes being cooked together for a curry base.
  • Blend cooked tomatoes into a smooth paste and pour back in.
    A close-up of tomato gravy being poured into a pan from a ladle.
  • Add cashews and cream, then simmer for 10-15 minutes on low.
    A pan showing cashews being added to a creamy mixture with milk being poured in.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 0.16th | Calories: 300kcal (15%) | Carbohydrates: 15g (5%) | Protein: 6g (12%) | Fat: 22g (34%) | Saturated Fat: 10g (63%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 40mg (13%) | Sodium: 300mg (13%) | Potassium: 200mg (6%) | Fiber: 3g (13%) | Sugar: 4g (4%) | Vitamin A: 150IU (3%) | Vitamin C: 15mg (18%) | Calcium: 40mg (4%) | Iron: 2mg (11%)
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