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A luxurious and creamy curry from the royal kitchens of Awadh. Whole cashews are simmered in a rich, fragrant white gravy made from cashew paste, poppy seeds, and delicate spices. A truly indulgent dish perfect for special occasions.
For 4 servings
Prepare the Pastes
Fry the Cashews
Build the Gravy Base
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A luxurious and creamy curry from the royal kitchens of Awadh. Whole cashews are simmered in a rich, fragrant white gravy made from cashew paste, poppy seeds, and delicate spices. A truly indulgent dish perfect for special occasions.
This awadhi recipe takes 55 minutes to prepare and yields 4 servings. At 311.12 calories per serving with 5.88g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Pastes and Spices
Simmer and Finish the Curry
Replace ghee with a neutral oil, use plant-based yogurt (like cashew or coconut yogurt), and substitute heavy cream with cashew cream or full-fat coconut milk.
For a similar creamy texture without nuts, use a paste of soaked melon seeds (magaz) and poppy seeds. The flavor profile will change but it will still be delicious.
Add lightly steamed green peas (matar) or blanched cubes of paneer along with the fried cashews for a Kaju Matar or Kaju Paneer curry.
For an extra layer of royal flavor, add a pinch of grated nutmeg or mace powder along with the garam masala at the end.
Cashews are a great source of monounsaturated and polyunsaturated fats, which are beneficial for heart health and can help lower bad cholesterol levels.
This dish provides essential minerals like magnesium, copper, and manganese from cashews. Copper is vital for energy production and brain development, while magnesium supports muscle function and bone health.
Cashews offer a good amount of plant-based protein, making this curry a satisfying and protein-rich option for vegetarians and those looking to increase their protein intake from non-animal sources.
One serving of Awadhi Kaju Curry contains approximately 450-550 calories, primarily from the cashews, ghee, and cream. The exact count can vary based on the specific ingredients and quantities used.
Awadhi Kaju Curry is an indulgent, rich dish best enjoyed on special occasions. While cashews offer healthy fats and minerals, the overall dish is high in calories and saturated fat due to ghee and cream. It is not considered a 'health food' for regular consumption.
Yes, you can make a vegan version. Substitute ghee with a neutral vegetable oil, use a thick, unsweetened plant-based yogurt, and replace the heavy cream with cashew cream or full-fat coconut milk for a similar creamy texture.
Gravy usually curdles when yogurt is added to a hot pan too quickly. To prevent this, always lower the heat to the minimum, use full-fat yogurt that is at room temperature and well-whisked, and stir continuously and vigorously for a few minutes after adding it.
If you cannot find poppy seeds, you can substitute them with an equal amount of white sesame seeds or melon seeds (magaz). Both will help thicken the gravy and contribute to the creamy texture.
Store leftover Kaju Curry in an airtight container in the refrigerator for up to 2-3 days. The gravy will thicken when cold. Reheat gently on the stovetop, adding a splash of warm water or milk to adjust the consistency.