Kaju Curry
Rich, mildly spiced kaju curry is a restaurant-style North Indian gravy where cashews simmer in a smooth onion, tomato, and yogurt sauce. It pairs especially well with naan, roti, or a small serving of jeera rice.
For 4 servings
- prep · ~15 min
Soak the cashews and prep the vegetables.
1.Place the cashews in warm water and soak for 15 minutes.2.Roughly chop the onion and tomato.3.Slit the green chilies and whisk the yogurt until smooth.TIPSoaking helps the cashews stay plump and soft in the gravy. - saute · ~12 min
Cook the onion and tomato base.
1.Heat oil in a pan over medium heat.2.Add cumin seeds and bay leaf and let them sizzle for 20 to 30 seconds.3.Add onion and cook until soft and light golden, 5 to 6 minutes.4.Add ginger-garlic paste and green chilies and cook for 1 minute.5.Add tomato and cook until soft and pulpy, 4 to 5 minutes.TIPCook the tomatoes well so the gravy loses its raw taste. - mix · ~5 min
Blend the masala into a smooth puree.
Take the pan off the heat and let the mixture cool slightly. Blend the cooked onion-tomato mixture to a smooth puree with a little of the measured water if needed.
- saute · ~7 min
Cook the puree with spices.
1.Return the same pan to low-medium heat.2.Pour in the puree carefully and cook for 2 minutes.3.Add turmeric powder, red chili powder, coriander powder, and salt.4.Cook until the masala thickens and a little oil shows at the edges, 4 to 5 minutes.TIPKeep the heat low once the puree goes back in the pan to avoid splattering. - simmer · ~8 min
Add yogurt, water, and cashews.
1.Lower the heat and stir in the whisked yogurt a little at a time.2.Mix well until the gravy looks smooth.3.Add the remaining water and bring to a gentle simmer.4.Add the soaked cashews and cook for 5 to 6 minutes.TIPDo not boil hard after adding yogurt or the gravy may split. - garnish · ~2 min
Finish with kasuri methi, garam masala, and coriander leaves.
Crush the kasuri methi between your palms and stir it into the curry with garam masala. Simmer for 1 minute, then turn off the heat and add coriander leaves.
- serve
Serve the kaju curry hot.
Serve hot with roti, naan, paratha, or a small bowl of jeera rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Let the onion-tomato masala cool a bit before blending so the puree turns smoother and safer to process.
- 2Cook the blended masala until oil shows at the edges; that is the key sign the gravy has lost its raw onion-tomato taste.
- 3Add the whisked yogurt little by little on low heat to keep the curry creamy and prevent splitting.
- 4Do not simmer the cashews for too long after adding them, or they can soften too much and lose their bite.
- 5Crush kasuri methi between your palms just before adding so its aroma blooms into the gravy.
- 6If the curry thickens on standing, loosen it with a splash of hot water rather than boiling it hard again.
- 7This gravy tastes even better after a short rest, as the cashews absorb the mildly spiced sauce.
Adapt it for your goals.
Vegan
Replace yogurt with thick unsweetened cashew cream or coconut yogurt for a dairy-free version that still stays rich and smooth.
paneer kajuPaneer-kaju
Add cubes of paneer along with the cashews to make the curry heartier and more suitable for a special meal.
spicierSpicier
Increase green chilies and red chili powder slightly if you want a sharper heat to balance the sweet richness of the cashews.
no onionNo-onion
Skip the onions and use a tomato-cashew gravy for a lighter, slightly sweeter version often preferred for festive meals.
Why this is on our healthy list.
Rich in Healthy Fats
Cashews provide satisfying unsaturated fats that add richness and help make this curry filling.
Contains Plant Protein
Cashews contribute plant-based protein, making the dish more substantial than a gravy alone.
Includes Probiotic Dairy
Yogurt adds cultured dairy along with creaminess and mild tang to the curry.
Tomato and Onion Base
The gravy uses tomatoes, onions, ginger, and garlic, which bring both flavor depth and beneficial plant compounds.
Frequently asked questions
This usually happens if the pan is too hot or the curry boils hard after yogurt is added. Lower the heat and stir in the whisked yogurt gradually.
