A rich and creamy North Indian curry made with whole cashews simmered in a luscious onion-tomato gravy. This restaurant-style dish is a decadent treat, perfect for special occasions and pairs wonderfully with naan or jeera rice.
Experience the magic of Mughlai cuisine with this incredibly flaky, multi-layered flatbread. Each bite reveals delicate, paper-thin layers crisped to perfection with ghee. A true showstopper for any meal.
Rich, creamy Kaju Curry with flaky Warqi Paratha – a truly soul-satisfying and decadent treat!
This mughlai dish is perfect for lunch. With 999.25 calories and 15.190000000000001g of protein per serving, it's a nutritious choice for your meal plan.
31gfat
3 whole Cloves
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (For color and mild heat)
1.5 tsp Coriander Powder
0.75 tsp Garam Masala
1 tsp Kasuri Methi (Dried fenugreek leaves)
2 tbsp Heavy Cream (Or malai)
0.5 tsp Sugar (Helps balance flavors)
1.25 tsp Salt (Or to taste)
1.5 cups Water (Hot, for gravy)
2 tbsp Cilantro (Freshly chopped, for garnish)
Instructions
1
Prepare Cashews
Take 1/4 cup of the cashews and soak them in 1/2 cup of hot water for 15-20 minutes. This will soften them for grinding.
After soaking, drain the cashews and blend them into a very smooth paste using 2-3 tablespoons of fresh water. Set this paste aside.
Heat ghee in a heavy-bottomed pan (kadai) over medium heat. Add the remaining 3/4 cup of whole cashews.
Fry for 2-3 minutes, stirring continuously, until they turn a light golden color. Do not over-brown them. Remove with a slotted spoon and set aside.
2
Create the Gravy Base (Masala)
In the same pan with the remaining ghee, add the vegetable oil. Once hot, add cumin seeds, bay leaf, cinnamon stick, and cloves. Sauté for 30-40 seconds until the spices become fragrant.
Add the finely chopped onions and cook for 8-10 minutes, stirring occasionally, until they are soft and golden brown.
Add the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw aroma disappears.
3
Cook the Masala
Reduce the heat to low. Add the turmeric powder, Kashmiri red chili powder, and coriander powder. Stir for 30 seconds to cook the spices without burning them.
Add the tomato puree and salt. Mix well. Increase the heat to medium and cook for 6-8 minutes, stirring frequently.
Continue cooking until the masala thickens, darkens in color, and you see oil separating from the sides of the pan. This step is crucial for a flavorful gravy.
4
Combine and Simmer the Curry
Stir the prepared cashew paste into the cooked masala. Cook for 2-3 minutes, stirring continuously to prevent it from sticking to the bottom.
Slowly pour in 1.5 cups of hot water while stirring to create a smooth gravy. Add the sugar and mix well.
Bring the gravy to a gentle boil. Add the fried whole cashews back into the pan.
Reduce the heat to low, cover the pan, and let the curry simmer for 8-10 minutes. This allows the cashews to absorb the flavors and the gravy to thicken.
5
Finish and Garnish
Turn off the heat. Crush the kasuri methi between your palms and sprinkle it over the curry, followed by the garam masala.
Gently stir in the heavy cream until just combined. Do not boil the curry after adding cream.
Let the curry rest for 5 minutes for the flavors to meld.
Garnish with freshly chopped cilantro and serve hot with naan, roti, or jeera rice.
605cal
7gprotein
48gcarbs
42gfat
Ingredients
2 cup Maida (plus more for dusting)
0.75 cup Ghee (melted, divided)
1 tsp Salt
0.75 cup Water (lukewarm, adjust as needed)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of maida and 1 tsp of salt. Mix well.
Add 2 tbsp of melted ghee to the flour and rub it in with your fingertips until the mixture resembles coarse breadcrumbs.
Gradually add lukewarm water, a little at a time, and knead for 8-10 minutes to form a soft, smooth, and pliable dough. It should be soft but not sticky.
Cover the dough with a damp cloth or plastic wrap and let it rest for at least 30 minutes. This step is crucial for relaxing the gluten.
2
Create the Layering Paste (Satha)
While the dough rests, prepare the layering paste. In a small bowl, whisk together 1/2 cup of melted ghee and 2 tbsp of maida until you get a smooth, lump-free paste. This paste is key to creating the distinct layers.
3
Layer and Coil the Dough
After resting, divide the dough into 8 equal portions and roll them into smooth balls.
Take one dough ball and dust it lightly with dry maida. Roll it out as thinly as possible into a large, translucent circle, about 9-10 inches in diameter.
Spread about 1-2 tsp of the prepared ghee-flour paste evenly over the entire surface of the rolled dough.
Starting from one edge, carefully fold the dough back and forth like a paper fan to create fine pleats. You will end up with a long, pleated strip.
Gently hold both ends of the pleated strip and stretch it slightly to elongate it.
Begin coiling the strip from one end, tucking it under as you go, to form a tight spiral or pinwheel. Press the loose end gently into the center of the coil.
Repeat this process for all the dough balls. Cover the prepared coils and let them rest for another 10-15 minutes.
4
Roll and Cook the Parathas
Heat a tawa or a flat, heavy-bottomed skillet over medium heat.
Take one rested coil and place it on a lightly floured surface. Gently flatten it with your palm.
With a light hand, roll it out into a circle about 5-6 inches in diameter. Do not press too hard, as this can merge the layers.
Place the paratha on the hot tawa. Cook for 30-45 seconds, or until small bubbles appear on the surface.
Flip the paratha and drizzle about 1 tsp of the remaining melted ghee around the edges and on top. Cook for another minute.
Flip again, drizzle another tsp of ghee, and cook while pressing gently with a spatula until both sides are golden brown, crisp, and the layers are visible.
Repeat for all the remaining coils, adding ghee for each paratha.
5
Serve
Remove the cooked paratha from the tawa. While it's still hot, gently crush it between your palms (you can use a kitchen towel to protect your hands) to fluff it up and separate the layers.
Serve immediately with rich curries like Chicken Korma, Paneer Butter Masala, or with kebabs.
