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Kaju Curry

If you are looking for a dish that has a luxury or royal touch to it, then you must try this Kaju Curry recipe! Creamy, tangy, sweet and absolutely delicious, Kaju Curry is a total treat to have. Not many cuisines dare to use dried fruits as the main ingredient in the recipe but Indian cuisine is one of the few that does. The dish specifically belongs to the North Indian cuisine and is made in a very similar manner to that of butter chicken.

Except, it doesn’t use onions but the butter and cream are used in almost the same amounts. It is prepared by roasting the cashews in a little bit of oil along with some butter. A delicious tomato puree is freshly prepared in the recipe and the is cooked separately with some more butter. The spices added in the dish are also a mix of classic Indian spices. The kasuri methi and the garam masala added in the end to the curry brings out not just a delicious flavour but also leaves the dish smelling absolutely stunning. You can also cook this delicacy at home. It might look like a lot of work but it really isn’t. All you have got to do is keep your ingredients ready before you start cooking and follow the steps carefully. Prepare this yummy Kaju Curry at family lunches and dinners and this can even be a part of your celebrations like birthdays, kitty parties, anniversaries and potlucks. To begin, follow our step-by-step recipe below and let us know about your experience of making and having it!

INGREDIENTS

2 tablespoon cashews-roasted

20 cashews

4 medium tomato

1 teaspoon ginger paste

1 teaspoon garlic

1 bay leaf

3 green chillies

1 1/2 teaspoon red chilli powder

0 salt as required

1/2 teaspoon garam masala powder

3 tablespoon fresh cream

4 tablespoon butter

1 teaspoon sugar

1 teaspoon dried fenugreek leaves

3 sprigs coriander leaves

1/2 cup water

How to make Kaju Curry

Step 1

Start with roasting the cashews. Just add some butter in a pan add the cashews. Keep stirring until they turn golden. Do not let them burn. Keep these aside.

Step 2

In another pan, add some oil to heat and add in a bay leaf. Now add the tomatoes and roast them for some time in the oil. Meanwhile, grind the un-roasted cashews and take them out in a plate. Add the tomatoes in the grinder and make a fine paste.

Step 3

In the same pan, add this tomato puree and let it cook along with the ginger garlic paste. Add some butter in the pan and add the cashew powder. Stir the mix nicely and let it cook. Add rest of the spices

Step 4

Mix well and add the half slit green chillies. Let it simmer and add the garam masala to the mix. Season with salt and add the fresh cream. Mix thus carefully and add Kasuri methi. Garnish with coriander leaves and the cashews that were roasted in the beginning. Serve hot!

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