Homemade Kaju Curry: Restaurant-Style Recipe

wellhealthorganic.com Kaju Curry: Indulge in the exquisite flavors of restaurant-style Kaju Curry, a creamy delicacy boasting a rich, tangy, and sweet gravy crafted from cashews, tomatoes, cream, and aromatic spices.

Kaju Curry

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Cuisine: North Indian, Punjabi
• Course: Main Course
• Diet: Vegetarian
• Difficulty Level: Moderate

Ingredients:

For sautéing cashews:

1. 1 cup cashews (120 grams)
2. 1 tablespoon butter or oil

For Kaju Masala Curry:

1. 1.5 cups chopped tomatoes or 3 large or 4 medium-sized ripe red tomatoes
2. 1 Indian bay leaf (tej patta)
3. ½ cup water
4. 18 to 20 cashews
5. 1 teaspoon ginger garlic paste or 1-inch ginger + 3 to 4 garlic cloves, crushed
6. 1 or 2 green chilies, slit
7. ½ teaspoon Kashmiri red chili powder or deghi mirch
8. ½ teaspoon garam masala
9. 2 to 3 tablespoons light cream or cooking cream or low-fat cream or 1 to 2 tablespoons whipping cream
10. ⅔ to ¾ cup water (adjust as required)
11. 2 tablespoons butter
12. ¼ to ½ teaspoon sugar (adjust to taste)
13. 1 teaspoon kasuri methi (dried fenugreek leaves), crushed
14. 1 to 2 tablespoons chopped coriander leaves for garnish
15. Salt to taste

Also Read: Methi Matar Malai

Instructions:

For sautéing cashews:

1. Heat 1 tablespoon butter or oil in a pan over low heat.
2. Add 1 cup cashews and sauté until golden. Remove and set aside.

Preparation for Kaju Curry:

1. In the same pan, add 1 tej patta and sauté briefly.
2. Add roughly chopped tomatoes and ½ cup water. Simmer until tomatoes soften.
3. Grind 18 to 20 cashews to a fine powder and set aside.
4. Once tomatoes are soft, allow them to cool, then blend into a smooth puree.

Making Kaju Curry:

1. In the same pan, melt 2 tablespoons of butter over low heat.
2. Add ginger-garlic paste and sauté until fragrant.
3. Stir in the cashew powder and cook until pale golden.
4. Add the tomato puree and sauté for 4 minutes.
5. Stir in Kashmiri red chili powder and water. Mix well.
6. Add slit green chilies and simmer for 3 to 4 minutes.
7. Add sautéed cashews and salt. Simmer for 2 more minutes.
8. Finally, add garam masala, light cream, and crushed kasuri methi. Mix well and remove from heat.
9. Garnish with chopped coriander leaves and serve with tandoori roti, naan, or chapati. Alternatively, pair with jeera rice or veg pulao.

Also Read: Sundal

Notes:

• Use ripe and sweet tomatoes for best results, avoiding tangy or sour ones. Canned tomatoes can also be used.
• Adjust sweetness or creaminess to balance tanginess, if needed.
• Ensure cashews are fresh and of high quality for optimal flavor.
• Adjust water quantity for desired consistency.
• Kasuri methi can be skipped if unavailable.
• For a spicier curry, increase green chilies or Kashmiri red chili powder.
• Scaling the recipe may pose challenges due to its complexity.