Kaju Curry / Cashew nut Curry

Kaju Curry or Cashew nut Curry is curry for pure indulgence the gravy so thick and rich while the fried cashews renders a wonderful texture to the curry. Be it kids or adults, everybody loves to binge on them with hot naans or pulao or biryani. Prefect recipe for any occasion, they truly make your day.

Kaju Curry / Cashew nut Curry

Category- Vegetarian

Ingredients

Cashew nuts (kaju) 150 gms, fried in puree ghee

Onion 1 large, cut lengthwise

Tomato 1 large, blanched and peel removed

Garlic flakes 6-7, peeled

Ginger piece 1” long

Coriander powder (dhania powder) 1 tsp

Garam masala 1 tsp

Red chilli powder (lal mirch powder) 2 tsp

Fresh Curd (dahi) 3 tbsp

Cashew nuts (kaju) 8-10

Poppy seeds (Khus khus) 2 tbsp

Melon seeds (magaz beej) 2 tbsp

Dried fenugreek leaves (kasuri methi) ¼ tsp

White sesame seeds (white til) 2 tsp

Oil 2 tbsp

Butter 4 tbsp

Khova 2 tbsp

Fresh Cream 2 tbsp

Sugar 2 tsp

Milk ¼ cup

Salt to taste

Water for cooking

Orange food color 1 pinch

Coriander leaves (dhania leaves) 1 small bunch, finely chopped, for garnishing

Method

Soak cashew nuts (kaju), poppy seeds (khus khus), melon seeds (magaz beej) and white sesame seeds (white til) in water for 2 hrs and grind it into a fine paste.

Heat oil in pan fry onion till golden brown and keep it aside. In a mixer blend together fried onions, tomatoes and curd, to a fine puree. Grind ginger garlic in fine paste separately.

In a bowl, mix orange food color with 2 tsp water, apply this all over paneer cubes and shallow fry them in hot oil.

Heat 2 tbsp in another pan, add butter and ginger garlic paste, sauté for a minute. Now to this add the brown onion tomato puree paste and cook till the oil leaves the sides. Add all the dry masalas and mix well.

Add khova, fresh cream and cook till the oil separates. Add salt and sugar. Finally add the white cashew nut paste and mix well. Add milk and little water if required and cook till the gravy thickens.

Once the gravy comes to boil add in the fried cashews (kaju), finally garnish with green coriander, fresh cream and serve.