Awadhi Kaju Curry
A rich, creamy cashew curry from the royal kitchens of Awadh. Whole cashews simmered in a silky, mildly spiced yogurt and onion gravy, finished with a touch of saffron and kewra water. This vegetarian delicacy is perfect for festive meals and pairs beautifully with naan or sheermal.
For 4 servings
- prep · ~30 min
Soak the nuts and make the paste.
1.Soak 15g cashews and melon seeds in hot water for 30 minutes. Drain.2.Blend soaked cashews and melon seeds with 2-3 tbsp water into a fine, smooth paste. Set aside. - prep · ~15 min
Prep the saffron milk.
Soak the saffron strands in 1 tablespoon of warm milk in a small bowl. Set aside for 15 minutes to release color and aroma.
TIPGently rub the strands between your fingers before soaking for deeper color. - fry · ~10 min
Fry the onions until golden brown.
1.Heat 2 tbsp oil in a heavy bottomed pan over medium heat.2.Add the sliced onions and fry until deep golden brown and crisp (8-10 minutes).3.Remove onions with a slotted spoon, leaving the oil in the pan. Drain on paper towels.4.Blend the fried onions with 2 tbsp water into a smooth paste. Set aside.TIPDon't let the onions burn — stir continuously after they start browning. - fry · ~3 min
Fry the cashews for garnish.
In the same pan, add 1 tbsp ghee. Lightly fry 200g whole cashews over medium heat until golden (2-3 minutes). Remove with a slotted spoon and set aside on paper towels.
- temper · ~1 min
Bloom the whole spices.
1.Add the remaining 1 tbsp ghee to the same pan over medium heat.2.Add green cardamom, cloves, and cinnamon stick. Sauté for 30 seconds until fragrant. - saute · ~5 min
Build the gravy base.
1.Add the ginger-garlic paste to the pan and sauté for 1 minute until the raw smell disappears.2.Add the fried onion paste and cook, stirring frequently, for 2-3 minutes.3.Reduce heat to low, then add the whisked yogurt. Stir continuously for 2 minutes to prevent curdling.TIPKeep the heat on low when adding yogurt to prevent it from splitting. - simmer · ~7 min
Simmer the curry.
1.Add the cashew-melon seed paste and mix well. Cook for 2 minutes until oil starts to separate.2.Pour in 0.5 cup water and bring to a gentle simmer.3.Add salt, sugar, white pepper powder, and slit green chilies. Stir and simmer for 5 minutes. - simmer · ~8 min
Add the cashews and finish the curry.
1.Add the fried cashews to the simmering gravy. Mix gently.2.Pour in the saffron milk and kewra water.3.Cover and simmer on low heat for 7-8 minutes to let the flavors meld and the cashews absorb the gravy.TIPThe cashews will soften slightly but should retain a gentle bite — don't overcook them. - garnish
Garnish with fresh coriander leaves and serve hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1For a deeper color, gently rub the saffron strands between your fingers before soaking them in milk.
- 2Always whisk the yogurt until completely smooth before adding it to the pan to prevent curdling.
- 3Fry the onions on medium heat, stirring constantly once they start browning, to get a deep golden color without burning.
- 4Do not skip blooming the whole spices — this step releases their essential oils and infuses the ghee with intense aroma.
- 5When adding the cashew-melon seed paste, cook until the oil visibly separates from the gravy for a rich, non-raw taste.
- 6Simmer the finished curry covered on the lowest heat so the cashews soften gently without turning mushy.
- 7If the curry thickens too much upon standing, loosen it with a splash of warm water before serving.
Adapt it for your goals.
Vegan
Replace ghee with refined coconut oil or a neutral oil, and substitute yogurt with thick cashew cream (blend soaked raw cashews with a splash of water). The result is still rich and creamy, making it fully plant-based.
Nut Free (Dairy Version)Nut-Free (Dairy Version)
Skip the cashews and cashew paste; use a paste of soaked melon seeds only for thickening. Fry paneer cubes instead of whole cashews for texture. This keeps the Awadhi essence while being safe for nut allergies.
Mild & CreamyMild & Creamy
Omit the green chilies and white pepper for a completely mild flavor. Add an extra tablespoon of cashew-melon seed paste for an even silkier, richer gravy. Great for those who prefer a soothing, non-spicy curry.
Spiced Up (Punjabi Touch)Spiced-Up (Punjabi Touch)
Add 1 teaspoon of garam masala powder and ½ teaspoon of red chili powder along with the white pepper. Finish with a tablespoon of heavy cream instead of saffron milk for a more robust, vibrant curry.
Why this is on our healthy list.
Rich in Healthy Fats
Cashews and melon seeds provide heart-friendly monounsaturated and polyunsaturated fats, which support overall well-being when eaten in moderation.
Good Source of Plant Protein
The combination of whole cashews and cashew-melon seed paste contributes a moderate amount of plant-based protein, making this curry a satisfying vegetarian main.
Contains Antioxidants from Saffron
Saffron is rich in antioxidants like crocin and safranal, which help fight oxidative stress and add a subtle earthy flavor.
Digestive Support from Yogurt
Yogurt contains probiotics (live cultures) that can aid digestion, and the ginger-garlic paste further supports digestive health.
Frequently asked questions
Yes, you can use ½ cup of good-quality store-bought fried onions. Blend them into a paste with a little water, and skip the initial frying step. The flavor will be slightly less deep but still excellent.
