Kaju Kari (Kaju Curry) recipe
Learn how to make delicious restaurant-style Kaju Kari with this easy step-by-step recipe. Whole cashew nuts are cooked in a rich and creamy onion-tomato gravy flavored with aromatic Indian spices, creating a flavorful curry that pairs perfectly with naan, roti, paratha, or jeera rice. Ready in just 50 minutes, this recipe is ideal for family dinners and festive occasions.
Type: Main Course
Cuisine: Indian Cuisine
Keywords: Kaju Kari, Kaju Curry, Indian Cashew Curry, Restaurant Style Kaju Kari, Vegetarian Curry, Creamy Cashew Curry, North Indian Curry
Recipe Yield: 4 servings
Calories: 1,700–1,900 kcal
Preparation Time: PT1H20M
Cooking Time: PT1H30M
Total Time: PT1H50M
Recipe Ingredients:
Recipe Instructions: Heat 1 tablespoon of oil or ghee in a pan and lightly roast the whole cashews until golden. Remove and set aside. In the same pan, sauté the chopped onions until light golden. Add the ginger-garlic paste and cook for 1 minute. Add the chopped tomatoes and a few cashews for the gravy. Cook until the tomatoes become soft. Allow the mixture to cool, then blend it into a smooth paste. Heat the remaining oil in a pan. Add cumin seeds, bay leaf, cinnamon, and green cardamom. Sauté until aromatic. Pour in the prepared onion-tomato paste and cook for 5–7 minutes until the oil begins to separate. Add turmeric, red chili powder, coriander powder, cumin powder, and salt. Mix well and cook for another 2 minutes. Pour in warm water and stir until you get a smooth gravy. Bring it to a gentle boil. Add the roasted cashews and simmer for 4–5 minutes so they absorb the flavors. Stir in fresh cream, garam masala, and crushed kasuri methi. Cook for another minute. Garnish with chopped coriander leaves, roasted cashews, and a swirl of fresh cream. Serve hot with naan, roti, paratha, jeera rice, or steamed basmati rice.
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Here’s a rich and creamy Kaju Kari (Kaju Curry) recipe that pairs well with naan, roti, paratha, or jeera rice.
Ingredients (Serves 4)
For the gravy:
- 1½ cups whole cashew nuts (kaju)
- 2 medium onions, roughly chopped
- 3 medium tomatoes, roughly chopped
- 10–12 cashews (for a richer gravy)
- 1 tbsp ginger-garlic paste
- 2 tbsp oil or ghee
- ½ cup fresh cream (optional)
Spices:
- 1 tsp cumin seeds
- 1 bay leaf
- 1-inch cinnamon stick
- 2 green cardamoms
- ½ tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- ½ tsp cumin powder
- 1 tsp garam masala
- Salt to taste
- 1 tsp kasuri methi (crushed)
- 1 tsp sugar or honey (optional, to balance acidity)
For garnish:
- Fresh coriander leaves
- A few roasted cashews
- Fresh cream (optional)
Method
- Heat 1 tbsp oil and lightly roast the whole cashews until golden. Remove and keep aside.
- In the same pan, sauté onions until light golden. Add ginger-garlic paste and cook for 1 minute.
- Add tomatoes and 10–12 cashews. Cook until tomatoes become soft.
- Cool the mixture and blend into a smooth paste.
- Heat the remaining oil. Add cumin, bay leaf, cinnamon, and cardamom.
- Pour in the prepared paste and cook for 5–7 minutes until the oil starts separating.
- Add turmeric, red chili, coriander, cumin powder, and salt. Cook for another 2 minutes.
- Add 1–1½ cups warm water and bring the gravy to a gentle boil.
- Add the roasted whole cashews and simmer for 4–5 minutes.
- Stir in cream (if using), garam masala, crushed kasuri methi, and sugar/honey. Cook for 1 minute.
- Garnish with coriander, roasted cashews, and a swirl of cream.
Tips for Restaurant-Style Kaju Curry
- Soak the whole cashews in warm water for 15–20 minutes if you prefer them softer.
- Use ghee instead of oil for a richer flavor.
- A pinch of saffron soaked in warm milk adds a luxurious aroma.
- Avoid overcooking the cashews after adding them to the gravy, or they’ll lose their bite.
This curry is mildly sweet, creamy, and rich—perfect for festive meals or special occasions.
For the Kaju Kari recipe:
- Preparation Time: 15–20 minutes
- Cooking Time: 25–30 minutes
- Total Time: 40–50 minutes
Kaju Kari (Kaju Curry) recipe
Learn how to make delicious restaurant-style Kaju Kari with this easy step-by-step recipe. Whole cashew nuts are cooked in a rich and creamy onion-tomato gravy flavored with aromatic Indian spices, creating a flavorful curry that pairs perfectly with naan, roti, paratha, or jeera rice. Ready in just 50 minutes, this recipe is ideal for family dinners and festive occasions.
Type: Main Course
Cuisine: Indian Cuisine
Keywords: Kaju Kari, Kaju Curry, Indian Cashew Curry, Restaurant Style Kaju Kari, Vegetarian Curry, Creamy Cashew Curry, North Indian Curry
Recipe Yield: 4 servings
Calories: 1,700–1,900 kcal
Preparation Time: PT1H20M
Cooking Time: PT1H30M
Total Time: PT1H50M
Recipe Ingredients:
Recipe Instructions: Heat 1 tablespoon of oil or ghee in a pan and lightly roast the whole cashews until golden. Remove and set aside. In the same pan, sauté the chopped onions until light golden. Add the ginger-garlic paste and cook for 1 minute. Add the chopped tomatoes and a few cashews for the gravy. Cook until the tomatoes become soft. Allow the mixture to cool, then blend it into a smooth paste. Heat the remaining oil in a pan. Add cumin seeds, bay leaf, cinnamon, and green cardamom. Sauté until aromatic. Pour in the prepared onion-tomato paste and cook for 5–7 minutes until the oil begins to separate. Add turmeric, red chili powder, coriander powder, cumin powder, and salt. Mix well and cook for another 2 minutes. Pour in warm water and stir until you get a smooth gravy. Bring it to a gentle boil. Add the roasted cashews and simmer for 4–5 minutes so they absorb the flavors. Stir in fresh cream, garam masala, and crushed kasuri methi. Cook for another minute. Garnish with chopped coriander leaves, roasted cashews, and a swirl of fresh cream. Serve hot with naan, roti, paratha, jeera rice, or steamed basmati rice.
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