Kaju curry (Cashew nuts curry)

The Kaju masala curry is rich, creamy and on the sweeter side. Its also mild and not spicy, so good for kids. Whole cashews, as well as powdered cashews, are added in the recipe. The gravy is a tomato-based one. Garlic is added, but you can easily skip the garlic and make a no onion no garlic version. This Kaju curry recipe being rich makes for a good party dish or for a weekend meal. You can serve Kaju masala with tandoori rotis, naan, chapatis. You can also serve it with jeera rice, veg pulao, chapati or naan.

Check my video recipe:

Ingredients: For 4-5 people. ---------------------------------------- For Gravy: 100 Grams Kaju (Cashewnut) 4-5 tbsp. Oil 4 Tomatoes 3 big Onions 4-5 Cloves Garlic and the same amount of Ginger 2-3 Cardamom, Clove Small piece of Cinnamon 1 Star Anise 1 dry chilli 1 bay leaf Salt as per taste 1-2 tbsp. Red Chili powder 1 tbsp. Asafoetida (Hing) 1 tbsp. Cumin seeds 1 tbsp. Turmeric Powder 1.5 tbsp. Coriander Powder ------------------------------------------------------- For Kaju masala curry: 3-4 tbsp. Oil 300 Gram Cashew (unsalted) Dry Fenugreek leaves (Roasted) Curry cream Coriander leaves for garnishing 1 tbsp. Garam Masala 1-2 tbsp. Red chilli powder Coriander for Garnishing ---------------------------------------------------- Method: First, take a small bowl, add Cashew nuts and let is be soaked in Milk for approx. half an hour. Don't add more milk just add a level of Cashews in the vessels. Step1: First prepare Gravy for Kaju Curry: You can do the entire process in Butter or Ghee too instead of using OIL. - Take a pan to add 3-4 tbsp. oil and let it be hot - Once the oil is hot, add Cumin seeds, Asafoetida (Hing), Dry red chilli, Cloves, Cardamoms, Star Anise Cinnamon and bay leaf - Mix well and fry for 1 min - Add 100 grams of Cashew nuts and fry it until they turn into golden brown colour. - Then add Chopped Ginger and garlic and fry it for 1-2 min. - Add Chopped Onions and fry it until colour change to the golden Brown again. - Add Pinch of salt which helps onions to fry fast - Then add 1 tbsp. Turmeric Powder, 2 tbsp. Coriander powder, 2 tbsp. Red chilli powder and salt per taste, mix them well and cook for 3-4 min. - Add chopped tomatoes and cooked again until tomatoes soften and become like a puree. - Don't forget to keep Stirring throughout, otherwise, Masala will stick to the vessels bottom. - Once all cook properly, take it off to the stove and let it be a bit cool. - Then using a mixer, make a puree out of it. So Gravy for Kaju Masala curry is ready, this gravy you can store for longer period of time in the cool place. Step2: - Take a pan and heat it up - Add Dry Fenugreek leaves and keep stirring until you have a nice smell from it. (Roast for 1-2 min) - Turn off the gas and keep it aside, that we will use in the last to give nice flavour and aroma to the curry Step3: - Take a pan, add 3-4 tbsp. Oil (Ghee or butter) and let it be warm - Once the oil is hot add 2 tbsp. red chilli powder (Don't add more if you don't like spicy food, as we already add some chilli powder in Gravy) - This will give a good colour to the gravy - Keep stirring for 2-3 min and then add Gravy past which we did in step 1. - Let is cook until the oil get apart from it ( or 7-8 min) - Add 1 tbsp. Garam Masala and keep stirring for next 2-3 min. - Now add Soaked Cashew nuts with milk into the curry and cook for 4-5 min. - Once you feel the thickness of Gravy then add Roasted Fenugreek leaves. - Mix it well and then add 2-3 tbsp. of Curry cream (Sahne). Your curry is almost ready, just cook for another 4-5 min and garnish with Coriander leaves and some Sahne. - Serve hot and enjoy with Jeera rice, chapati, bread or any combination you like. Don't forget to check: Jeera Rice: https://youtu.be/sVhrybJp-2Y Purified Butter (Ghee) recipe: https://youtu.be/D2GSawr_6YI Thank you very much for being here. Love Ankit.

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