About Kaju Kari recipe
Cashew curry is a very popular dish eaten in many countries of India. Its natural taste makes it distinct from other vegetables. The cashew curry is not only rich in nutrients but also a great source of protein. This dish is my mother’s favorite. She likes to make this curry on special days or festivals. Cashew curry is made by combining cashews, tomato puree, and other spices.
This vegetable is very easy to make and can be prepared quickly within 30 minutes. Cashew curry tastes extremely delicious. The flavor of cashew curry comes from the cashews, tomatoes, and spices added to it. As we all know, cashews are called “cashew” in English, and cashew curry can be served with roti, paratha, or naan. Like my mother, cashew curry is also my favorite vegetable. Most people who haven’t made cashew curry yet might want to try it now.
Many people are unaware of the ingredients and the taste of cashew curry. They can easily make it by reading my blog and enjoy the restaurant-style cashew curry at home. Cashew curry is also known as cashew masala. It is a traditional Mughlai dish. In this recipe, I have used a paste of poppy seeds and cashews, which has made the gravy richer and creamier in texture. For making cashew curry, I have roasted the cashews in ghee.
But it’s not necessary to roast the cashews in ghee. The curry can also be made without roasting them, and both methods result in a dish with a distinct and wonderful taste. You can make cashew curry for weekends or for guests visiting your home. Whether it’s a vegetable dish, chaat, pulav, or roti, India offers a vast array of culinary delights. No matter the city or state, there is always a difference in the way food is prepared, and it’s this diversity that gives each dish its unique and amazing flavor.
Cashew curry is a delicious and rich dish, featuring a unique blend of creamy cashew gravy and spices. The special thing about cashew curry is that the cashews used not only make it nutritious but also enhance its taste. The crunchy cashews and the velvety texture of the gravy come together in perfect harmony. Cashew curry is a royal and flavorful dish, making it perfect for special occasions.
It always entices and attracts us. So, why wait? Let’s dive right into making the delicious new recipe of Cashew Curry today. If you liked my recipe, make sure to click on the link below to explore more of my other recipes.
Subtitle
About Kaju curry recipe
Ingredients
How to make kaju curry recipe
Tips
Ingredients
Cashews – 100 grams
Tomato puree – 2 tomatoes
Ginger, garlic, and onion paste
Cashew, poppy seed paste
Cashews – 5-6
Poppy seeds – 2 tablespoons
Cream – 2 tablespoons
Kasuri methi (Dry fenugreek) – 2 teaspoons
Salt – as per taste
Turmeric – ½ teaspoon
Kashmiri red chili powder – 1 teaspoon
Coriander powder – 1 teaspoon
Bay leaf – 1
Cloves – 3-4
Green cardamom – 2
Cinnamon – 2 small pieces
Asafoetida – ½ teaspoon
Cumin seeds – ½ teaspoon
Garam masala – ½ teaspoon
Fresh coriander – for garnishing
How to make kaju curry recipe
o make cashew curry, take a non-stick pan and heat some butter in it. Once the butter is hot, add the cashews and fry them for 4-5 minutes. Once they turn light brown, turn off the gas flame and transfer them to a bowl.
Now, take a non-stick kadhai and add ghee. Once the ghee melts, add whole spices along with asafoetida and cumin seeds. Then, add ginger, garlic, and onion paste and cook for 5-7 minutes. Add tomato puree and mix well. Cook it on low heat for 10-15 minutes.
Now, add salt, turmeric, coriander powder, and Kashmiri red chili powder, along with 1 cup of water. Cover and cook on low heat for 10 minutes. Remove the lid and add the cashew and poppy seed paste, then mix it well. After 5-6 minutes, add cream and Kasuri methi. Let it cook with the lid on for 5-7 minutes.
Remove the lid and add the fried cashews, mix it well, and cook for another 8-10 minutes. Add garam masala, mix, and turn off the flame. Garnish with fresh coriander. Your delicious cashew curry is ready.
Tips
Wash the poppy seeds (khuskhus) and Kasuri methi with clean water as they might contain dirt.
Before making the cashew paste, soak the cashews in water for a little while to make it easier to blend them into a smooth paste.
You can adjust the quantity of spices according to your taste preference.
Add a Comment