Kaju Curry is a royal North Indian dish, featuring whole cashews simmered in a luscious, spiced gravy. Perfect for special occasions, this curry pairs beautifully with naan, tandoori roti, or jeera rice.
Ingredients (Serves 4-6)
For the White Gravy Base:
- 3 medium-sized onions, roughly chopped
- 15-20 cashews (use broken cashews for cost-effectiveness)
- 2 green chilies (adjust to spice preference)
- Fresh water, for boiling
For the Masala:
- 2 tbsp ghee (clarified butter)
- ½ cup whole cashews (for frying)
- 2 tbsp oil
- 2 bay leaves
- 1 black cardamom
- 1 green cardamom
- 2 cloves
- 3-4 black peppercorns
- 1-inch cinnamon stick
- 1 tsp cumin seeds
- 2 green chilies, chopped
- 1 tbsp ginger-garlic paste
- 3 medium-sized tomatoes, finely chopped
- Salt to taste
- ½ tsp turmeric powder
- 2 tsp red chili powder
- 1 tsp coriander powder
- 1 tsp cumin powder
For Finishing:
- ½ cup hot water (adjust consistency)
- 1 tbsp roasted kasuri methi (dried fenugreek leaves)
- 2 tbsp fresh cream (or homemade malai)
- 1 tsp garam masala
- Fresh coriander leaves, for garnish
Instructions
1. Prepare the White Gravy Base
I. Boil onions, cashews, and green chilies in water until soft (about 12-15 minutes).
II. Drain and rinse with fresh water to remove any onion smell.
III. Blend into a smooth paste without adding extra water.
2. Fry the Cashews
I. Heat ghee on low flame and fry whole cashews until lightly golden.
II. Remove and set aside.
3. Prepare the Masala
I. Heat oil in a pan and add bay leaves, cardamoms, cloves, peppercorns, cinnamon, and cumin seeds.
II. Sauté until aromatic, then add onions and cook on high flame until golden brown.
III. Stir in green chilies and ginger-garlic paste, cooking until the raw aroma fades.
IV. Add tomatoes and salt, cooking until mushy.
V. Mix in turmeric, red chili powder, coriander powder, and cumin powder. Cook until the oil separates and the masala leaves the sides of the pan.
4. Combine Gravy & Masala
I. Add the white gravy paste to the masala and cook on medium flame, stirring frequently.
II. Once the gravy thickens and leaves the sides of the pan, add hot water to adjust consistency.
5. Finish & Serve
I. Add the fried cashews, followed by kasuri methi, cream, and garam masala.
II. Stir gently and simmer for 2-3 minutes.
III. Garnish with fresh coriander leaves and serve hot with naan or rice.
Chef’s Tips
- Cashew Quality: Use sweet, fresh cashews for the best flavor.
- Perfect Gravy: Ensure the white gravy is cooked thoroughly to avoid any raw taste.
- Richness: Grated paneer can be added for extra creaminess.