A creamy Kaju butter masala and a thick, tangy, sweet, and aromatic gravy mixed with cashews, tomatoes, cream, and spices make up the delectable dish known as Kaju curry. The curry made with Kaju is thick, creamy, and slightly sweet. Kids would enjoy it because it is moderate and not hot. The recipe calls for both whole and powdered cashews.
Due to its richness, this Kaju curry recipe is a fantastic choice for a weekend lunch or for parties. Kaju masala is good with chapatis, naan, and tandoori rotis. Additionally, you can serve it with veg pulao or jeera rice.
Ingredients for Kaju curry recipe
- 1 tablespoon Butter or oil
- 1 cup Cashew Nuts
- 3 tablespoons Oil
- 1 large Onion, chopped
- 2 large Tomato, chopped
- 1 teaspoon jeera
- a long piece of Cinnamon
- 1 small clove of Garlic, chopped
- 1 Green Chilli, chopped
- 1 teaspoon Kashmiri red chili powder
- A pinch of Turmeric Powder
- 1 teaspoon Cumin powder
- 1 teaspoon coriander powder
- 1/2 cup Milk
- 1/2 cup water
- 1 teaspoon Kasuri methi
- ½ teaspoon Garam Masala
- 2 tablespoon cream
- Salt to taste
- 2 tablespoons finely chopped Coriander Leaves
Instructions for Kaju curry recipe
- First heat 1 tablespoon of butter or oil in a non-stick kadhai or a heavy base pan.
- Then add 1 cup of cashews (120 grams).
- Roast them over medium-low flame for around 6-7 minutes until they turn light brown.
- To roast them evenly and avoid burning, stir frequently.
- Remove them on a plate and keep them aside.
- In the same kadhai, heat 2-teaspoons oil over medium flame.
- Add chopped onion, cinnamon, garlic, ginger, and green chili.
- Sautéfor 2-3 minutes.
- also, add 2 large chopped tomatoes and saute till the tomatoes turn soft and mushy.
- When the tomatoes are simmering, Add 2 tablespoons (approx. 6-8 whole nuts) of roasted cashew nuts in a grinder or blender.
- Grind until smooth powder.
- keep the ground cashews aside.
- Meanwhile, the onion-tomato mixture is ready. Switch off the heat and allow the mixture to cool completely.
- Discard sautéed onion-tomato mixture in the same grinder or blender jar in which we ground the cashews.
- blend to a smooth paste without adding any extra water. keep aside.
- Heat the remaining 1 tablespoon oil in the same kadhai and add 1 teaspoon jeera.
- Add the cashew powder. Stir and mix very well.
- Stir till the color of the cashew powder changes to a pale light golden and you get a nice aroma.
- add in prepared tomato onion paste and saute till the paste thickens.
- Add red chilli powder, cumin powder, coriander powder, a pinch of turmeric powder, and salt to taste.
- Mix well and cook for a minute.
-
Add 1/2 cup milk and 1/2 cup water or as required. Stir and mix again.
- Then add the sautéed golden cashews. Stir to combine.
- cover and simmer for 5 minutes or till the gravy thicken slightly.
- Taste and season with salt as required. Lastly add garam masala powder, light cream, and crushed Kasuri methi.
- Mix well and turn off the flame.
- Garnish with coriander leaves and Kaju Curry is now ready for serving.
Serving Suggestions
- Naan or Roti: Serve Kaju Curry with freshly made naan bread or soft rotis. The bread’s chewiness and slightly charred flavor complement the creamy curry.
- Rice: Steamed basmati rice or jeera rice (cumin-flavored rice) make a fantastic pairing with Kaju Curry. The fragrant rice absorbs the flavors of the curry, creating a delightful combination.
- Pulao: Serve Kaju Curry with a fragrant vegetable pulao or biryani for an elevated and complete meal. The aromatic spices in the pulao complement the richness of the curry.
- Salad: Balance the richness of Kaju Curry with a refreshing salad. A simple cucumber and tomato salad with a sprinkle of lemon juice and a pinch of salt will provide a cool and crisp contrast to the curry.
- Raita: A side of raita, a yogurt-based condiment, can help cool down the spices in the curry. Prepare a cucumber raita or mint raita to serve alongside the Kaju Curry.
- Pickles: Indian pickles, such as mango pickles or lime pickles, add a tangy and spicy element to the meal. They provide a delightful contrast to the creamy curry and add an extra layer of flavor.
- Garnish: Finish off your Kaju Curry with a garnish of freshly chopped cilantro (coriander leaves) or Kasuri methi (dried fenugreek leaves). These herbs add freshness and aroma to the dish.
Remember to present the Kaju Curry and its accompaniments in separate bowls or plates, allowing your guests to customize their servings according to their preferences. Enjoy your meal
Variations
-
- Methi Kaju Curry: Add a unique twist to your Kaju Curry by incorporating fresh fenugreek leaves (methi). The bitterness of methi complements the creamy cashew gravy beautifully.
- Kaju Paneer Curry: Combine the creamy goodness of cashew nuts with the softness of paneer (Indian cottage cheese). This variation adds a protein-rich element to the dish.
- Spicy Kaju Curry: For those who love a fiery kick, you can enhance the spice quotient by adding more green chilies or even a dash of red chili powder. This variation is perfect for spice enthusiasts.
- Kaju Mushroom Curry: Pair cashews with mushrooms to create a delightful fusion dish. The earthy flavor of mushrooms pairs well with the creamy cashew gravy.
- Kaju Masala Curry: Experiment with aromatic spices like cloves, cardamom, and cinnamon to create a spiced Kaju Curry that’s bursting with flavor.
Tips
- Soak the Cashews: To achieve a smooth and creamy texture in the gravy, soak the cashew nuts in warm water for at least 20-30 minutes before blending them into a paste. This will make it easier to achieve a silky consistency
- Use Fresh Cream: For a richer and creamier curry, opt for fresh cream instead of milk. Fresh cream enhances the flavor and texture of the gravy, giving it a luxurious touch.
- Tempering: In some variations of Kaju Curry, tempering with whole spices like cumin seeds, cardamom, and cinnamon can add a layer of aromatic flavor. Heat the spices in oil or ghee before adding them to the curry.
- Balance the Spices: Adjust the quantity of green chilies and red chili powder according to your spice preference. If you like it milder, reduce the amount of these ingredients, and if you prefer it spicier, increase them.
- Roast the Cashews: For a unique twist, you can roast the cashews lightly before blending them into a paste. This will impart a slightly nuttier flavor to the curry.
- Healthy Kaju Curry: To make a healthier version, you can replace the fresh cream with Greek yogurt or coconut milk. This reduces the calorie content while still maintaining a creamy texture
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FAQs
Q: How do I make Kaju Curry vegan?
A: To make Kaju Curry vegan, you can replace dairy ingredients like cream or milk with coconut milk or cashew cream. Use plant-based oil instead of ghee (clarified butter), and ensure the other ingredients you use are also vegan-friendly.
Q: Can I make Kaju Curry in advance?
A: Yes, you can make Kaju Curry in advance. It actually tastes even better when the flavors have had time to meld together. Prepare the curry as usual, let it cool, and store it in an airtight container in the refrigerator. Reheat it gently on the stovetop or in the microwave before serving.
Q: What can I serve with Kaju Curry?
A: Kaju Curry goes well with various Indian bread like naan, roti, or paratha. It also pairs nicely with steamed basmati rice or jeera rice (cumin rice). Accompany it with a side of raita (yogurt-based side dish) and some pickles for a complete meal.
Q: How long does Kaju Curry last in the refrigerator?
A: Kaju Curry can be stored in the refrigerator for 3-4 days. Make sure to keep it in an airtight container to maintain its freshness. Reheat it thoroughly before consuming it.
Q: Can I freeze Kaju Curry?
A: Yes, you can freeze Kaju Curry. Transfer the cooled curry to a freezer-safe container, leaving some space for expansion. It can be stored in the freezer for up to 3 months. Thaw it in the refrigerator overnight and reheat it before serving.
Kaju curry recipe
A creamy Kaju butter masala and a thick, tangy, sweet, and aromatic gravy mixed with cashews, tomatoes, cream, and spices make up the delectable dish known as Kaju curry. The curry made with Kaju is thick, creamy, and slightly sweet.
Ingredients
- 1 tablespoon Butter or oil
- 1 cup Cashew Nuts
- 3 tablespoons Oil
- 1 large Onion, chopped
- 2 large Tomato, chopped
- 1 teaspoon jeera
- a long piece of Cinnamon\
- 1 small clove of Garlic, chopped
- 1 Green Chilli, chopped
- 1 teaspoon Kashmiri red chili powder
- A pinch of Turmeric Powder
- 1 teaspoon Cumin powder
- 1 teaspoon coriander powder
- 1/2 cup Milk
- 1/2 cup water
- 1 teaspoon Kasuri methi
- ½ teaspoon Garam Masala
- 2 tablespoon cream
- Salt to taste
- 2 tablespoons finely chopped Coriander Leaves
Instructions
First heat 1 tablespoon of butter or oil in a non-stick kadhai or a heavy base pan.
Then add 1 cup of cashews (120 grams).
Roast them over medium-low flame for around 6-7 minutes until they turn light brown.
To roast them evenly and avoid burning, stir frequently.
Remove them on a plate and keep them aside.
In the same kadhai, heat 2 teaspoons oil over medium flame.
Add chopped onion, cinnamon, garlic, ginger, and green chili.
Sautéfor 2-3 minutes.
also, add 2 large chopped tomatoes and saute till the tomatoes turn soft and mushy.
When the tomatoes are simmering, Add 2 tablespoons (approx. 6-8 whole nuts) of roasted cashew nuts in a grinder or blender.
Grind until smooth powder.
keep the ground cashews aside.
Meanwhile, the onion-tomato mixture is ready. Switch off the heat and allow the mixture to cool completely.
Discard sautéed onion-tomato mixture in the same grinder or blender jar where we ground the cashews.
blend to a smooth paste without adding any extra water. Keep aside.
Heat the remaining 1 tablespoon oil in the same kadhai and add 1 teaspoon jeera.
Add the cashew powder. Stir and mix very well.
Stir till the color of the cashew powder changes to a pale light golden and you get a nice aroma.
add in prepared tomato onion paste and saute till the paste thickens.
Add red chili powder, cumin powder, coriander powder, a pinch of turmeric powder, and salt to taste.
Mix well and cook for a minute.
Add 1/2 cup milk and 1/2 cup water or as required. Stir and mix again.
Then add the sautéed golden cashews. Stir to combine.
cover and simmer for 5 minutes or till the gravy thicken slightly.
Taste and season with salt as required. Lastly add garam masala powder, light cream, and crushed Kasuri methi.
Mix well and turn off the flame.
Garnish with coriander leaves and Kaju Curry is now ready for serving.
.
Nutrition
| Calories | 539kcal |
| Fat | 39g |
| Sodium |
624mg
|
| Potassium |
857mg
|
| Carbohydrates | 40g |
| Protein | 12g |
| Vitamin A |
908IU
|
| Vitamin C |
34mg
|
| Calcium | 208mg |
Also, read:
- Paneer do pyaza recipe
- Mushroom Pakoda recipe
- chicken chatpata recipe
- Oreo Mug Cake Recipe
- Paneer Dum Biryani Recipe
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