Awadhi Kaju Curry
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
5 steps. 30 minutes total.
- 1
Step 1
- a.Prepare the Pastes
- b.Place the chopped onion in a small pot with enough water to cover. Boil for 5-7 minutes until translucent and soft. Drain and let it cool completely, then grind into a very smooth paste. This step is crucial for a white gravy.
- c.Drain the soaked cashews (for the paste) and soaked poppy seeds. Add them to a grinder with 2-3 tablespoons of water and blend into a very fine, smooth paste. Scrape down the sides as needed. Set aside.
- 2
Step 2
- a.Fry the Cashews
- b.Heat 1 tablespoon of ghee in a heavy-bottomed pan or kadai over low-medium heat.
- c.Add the 3/4 cup of whole cashews and fry gently for 2-3 minutes, stirring constantly, until they turn a pale golden color. Do not let them brown.
- d.Remove the cashews with a slotted spoon and set them aside on a plate.
- 3
Step 3
- a.Build the Gravy Base
- b.In the same pan, add the remaining 2 tablespoons of ghee. Once warm, add the bay leaf, cinnamon stick, green cardamom pods, and cloves. Sauté for about 30-40 seconds until they become fragrant.
- c.Add the boiled onion paste to the pan. Cook on medium-low heat for 5-6 minutes, stirring frequently, until the paste is cooked through and the raw smell is gone. The paste should not change color.
- d.Add the ginger-garlic paste and cook for another 1-2 minutes until its raw aroma disappears.
- 4
Step 4
- a.Cook the Pastes and Spices
- b.Add the prepared cashew-poppy seed paste to the pan. Lower the heat and cook for 4-5 minutes, stirring continuously to prevent it from sticking and burning. Cook until the paste thickens and you see ghee starting to separate at the edges.
- c.Stir in the coriander powder and white pepper powder. Cook for 30 seconds.
- d.Reduce the heat to the absolute lowest. Add the whisked yogurt, a little at a time, stirring vigorously and continuously for 2-3 minutes. This prevents the yogurt from curdling.
- 5
Step 5
- a.Simmer and Finish the Curry
- b.Slowly pour in 1.5 cups of warm water, stirring constantly to create a smooth, lump-free gravy. Add the salt and sugar, and mix well.
- c.Bring the gravy to a gentle simmer. Add the fried whole cashews.
- d.Cover the pan and let the curry simmer on low heat for 7-8 minutes, allowing the flavors to meld and the cashews to soften slightly.
- e.Turn off the heat. Gently stir in the heavy cream, garam masala, and kewra water. Do not boil the curry after adding cream.
- f.Let the curry rest for 5-10 minutes before serving. Garnish with freshly chopped coriander leaves and serve hot with naan, sheermal, or jeera rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1To ensure a perfectly white gravy, use boiled onion paste and avoid browning it. Using white pepper instead of black pepper also helps maintain the color.
- 2Always add whisked yogurt on the lowest possible heat while stirring continuously to prevent the gravy from splitting.
- 3The gravy thickens significantly as it cools. Adjust the consistency with a splash of warm milk or water before reheating.
- 4For an even smoother paste, you can strain the onion and cashew pastes through a fine-mesh sieve.
- 5Do not over-fry the whole cashews; a light golden hue is perfect to maintain the delicate flavor profile.
Adapt it for your goals.
Vegan Version
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.
Nut Free AlternativeNut-Free Alternative
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 VegetablesAdd Vegetables
Add lightly steamed green peas (matar) or blanched cubes of paneer along with the fried cashews for a Kaju Matar or Kaju Paneer curry.
Richer FlavorRicher Flavor
For an extra layer of royal flavor, add a pinch of grated nutmeg or mace powder along with the garam masala at the end.
Why this is on our healthy list.
Rich in Healthy Fats
Cashews are a great source of monounsaturated and polyunsaturated fats, which are beneficial for heart health and can help lower bad cholesterol levels.
Good Source of Minerals
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.
Plant-Based Protein
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.
Frequently asked questions
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.