Curry is an important part of a meal. Any curry – usually contains a bunch of Veggies – provides much essential Nutritions that one need thruout a day. If we try to eat the same curry once in every few days, it might not go well with our taste buds. So some kind of modification or an innvovative recipe for the Curry is more than welcome. Here we are coming with a Kaju Curry Recipe (Cashew Curry), some people call it as Khoya Kaju Curry as well. Though it doesn’t contain any Veggies, but the Cashews and the Milk it contains, give us a good serving of Vitamins. Have a look at the recipe, do give a try and let us know with your feedback.
Kaju Curry is served as the main dish of North Indian Cuisine. It is made with two different ways, one is Kaju Curry in White Gravy and the other one is in Red Gravy. Kaju Curry in White Gravy is made of only Kaju Paste and full of heavy cream or just Mawa (Khoya) with sweet in taste. Kaju Curry in Red Gravy is made of Tomato and Onion Paste and with all spices with sweet and spicy in taste.
This Kaju Curry in White Gravy is very easy and quick to make within 15 Mins. Preparation steps contains just roasting of Kaju (Cashew) in Ghee, sautéing the Onions and Kaju paste and then cooking with heavy cream and Milk. Therefore, Kaju Curry in White Gravy is then ready. The rich and creamy texture to this Kaju Curry comes from this heavy Cream and Milk.
Cook Time: 15 mins
Servings: 6 Servings
Category: Sabzi / Curry
|Cashews / Kaju||1 cup|
|Cashew Paste / Kaju||1 cup|
|Onion Paste||¾ cup|
|Clarified Butter / Desi Ghee||1 + 2 tsp|
|Cinnamon Stick / Dalchini||½ inch small|
|Bay Leaf||1 nos|
|Cumin Seeds / Jeera||½ tsp|
|Grated Garlic||1 tsp|
|Grated Ginger||½ tsp|
|Garam Masala||½ tsp|
|Fresh Cream / Malai||3 tsp|
|#||Cooking Kaju Curry | Step by Step|
|1||In a cooking pan, add 1 tsp of Clarified Butter (Ghee) and allow it to melt.|
|2||Then add 1 cup of Cashews (Kaju) and roast nicely for 2 to 3 Min or until Cashews changes its color.|
|3||Remove the roasted Cashews and keep aside.|
|4||Then in a same pan, again take 2 tsp of Clarified Butter (Ghee) and allow it to melt.|
|5||To that now add, ½ inch small sized Cinnamon Stick (Dalchini), 1 Bay Leaf cut into two parts, ½ tsp of Cumin Seeds (Jeera), 1 tsp of Grated Garlic, ½ tsp of Grated Ginger, ¾ cup of Onion Paste and sauté for 2 Min nicely.|
|6||Furthermore, add 1 cup of Cashew Paste (Kaju) and cook for 2 Min on medium flame or until paste leaves the pan as shown in video.|
|7||Then add 2 cup of Milk and stir continuously until gravy thickness.|
|8||Then add ½ tsp of Garam Masala, 2 tsp of Sugar, ½ tsp of Salt, 3 tsp of fresh Cream (Malai) and mix well.|
|9||Finally add roasted Cashews and mix well.|
|10||Cover the lid and simmer on low flame for 2 Min.|
|11||Kaju Curry is now ready, garnish with pinch of Garam Masala and serve with Roti or Naan.|
As we all know, a picture is worth a thousand words. Any recipe can be easily understood even with just a single image. Along with the steps above, you can also follow the pictorial representation given below. These are the major 9 steps while cooking Kaju Curry and will help you to see whether your dish is coming as exactly or closer to the recipe given. Follow these well and enjoy your cooking. Happy Cooking!
Apart from this, we would request to check out our YouTube Channel for additional recipes. Also you can check out our other Curry Recipes – such as Gatta Curry, Chole Masala, Papad Sabzi and Watermelon Rind Curry.
– Make the Cashews Paste by soaking Cashews in hot Water for 30 Min and then grind in a mixer jar to make smooth paste.
– You can add Mawa (Khoya) also to the gravy.