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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.
For 4 servings
Prepare Cashews
Create the Gravy Base (Masala)
Cook the Masala
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.
This north_indian recipe takes 50 minutes to prepare and yields 4 servings. At 420.93 calories per serving with 9.56g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Combine and Simmer the Curry
Finish and Garnish
Replace ghee with a neutral oil and use full-fat coconut cream or more cashew cream instead of dairy cream.
Add 1/2 cup of boiled green peas along with the fried cashews during the simmering stage for a classic combination.
For an even richer 'shahi' version, add 1 tablespoon of melon seeds (magaz) along with the cashews when making the paste, and crumble in 2 tablespoons of khoya (milk solids) into the gravy before simmering.
Increase the number of green chilies or add 1/4 teaspoon of regular red chili powder along with the Kashmiri chili powder for extra heat.
Cashews are rich in monounsaturated and polyunsaturated fats, which are beneficial for heart health and can help in managing cholesterol levels when consumed as part of a balanced diet.
This dish provides important minerals like magnesium, copper, and manganese from cashews. These minerals play a vital role in bone health, energy production, and antioxidant defense.
Cashews are a good source of plant-based protein, which is essential for muscle repair, immune function, and overall body maintenance.
Spices like turmeric, along with tomatoes (a source of lycopene), provide antioxidants that help combat oxidative stress and inflammation in the body.
A single serving of Kaju Curry contains approximately 480-550 calories, primarily from the cashews, ghee, oil, and cream. The exact count can vary based on the specific ingredients and quantities used.
Kaju Curry is a rich and decadent dish best enjoyed on special occasions. While cashews provide healthy monounsaturated fats, vitamins, and minerals, the dish is high in calories and saturated fat due to the use of ghee and cream. It is not typically considered a 'health food' for regular consumption.
Yes, absolutely. To make it vegan, replace the ghee with an equal amount of vegetable oil or coconut oil. For the cream, substitute with full-fat coconut cream or make extra cashew cream by blending more soaked cashews with water.
A grainy texture is usually because the cashew paste was not blended smoothly enough. Ensure you soak the cashews in hot water for at least 15-20 minutes and use a powerful blender to create a silky-smooth paste.
Store leftover Kaju Curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of hot water or milk to adjust the consistency as it will have thickened.
Yes, you can use broken cashews (cashew pieces) for the gravy paste to save costs. However, for frying and adding to the curry, whole cashews are recommended for the best texture and presentation.
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