Kaju Korma
A rich and creamy North Indian curry featuring tender cashews simmered in a luxurious white gravy. This restaurant-style dish gets its decadent texture from a blend of cashew paste, yogurt, and aromatic spices, perfect for special occasions.
For 4 servings
4 steps. 30 minutes total.
- 1
Step 1
- a.Prepare the Pastes
- b.Soak 1/4 cup of cashews in 1/2 cup of hot water for at least 30 minutes. This will help in making a smooth paste.
- c.In a separate pot, add the chopped onions and 1.5 cups of water. Boil for 8-10 minutes until the onions are soft and translucent. Drain completely and let them cool down.
- d.Blend the boiled onions into a very smooth paste without adding any water. Set aside.
- e.Drain the soaked cashews and blend them with 2-3 tablespoons of fresh water to a very fine, silky-smooth paste. Set aside.
- 2
Step 2
- a.Sauté Aromatics and Pastes
- b.Heat ghee in a heavy-bottomed pan or kadai over medium heat. Add the bay leaf, cinnamon stick, green cardamom pods, and cloves. Sauté for about 30-45 seconds until they become fragrant.
- c.Add the prepared onion paste. Cook for 5-7 minutes, stirring frequently, until the raw smell is gone and the paste starts to leave the sides of the pan. Do not let it brown.
- d.Add the ginger-garlic paste and sauté for another minute until its raw aroma disappears.
- 3
Step 3
- a.Build the Korma Gravy
- b.Reduce the heat to low. Add the cashew paste and cook for 3-4 minutes, stirring continuously to prevent it from sticking to the bottom and burning.
- c.Turn the heat to the absolute lowest setting. Add the whisked curd (yogurt) and mix vigorously and continuously for 2 minutes to prevent it from curdling. The mixture should become smooth.
- d.Add the coriander powder, white pepper powder, salt, and sugar. Mix well and cook for 1 minute until the spices are fragrant.
- e.Slowly pour in 1 cup of water while stirring to combine everything into a lump-free, smooth gravy. Bring the gravy to a gentle simmer.
- 4
Step 4
- a.Finish and Serve
- b.Add the 3/4 cup of whole cashews to the simmering gravy. Cover the pan and let it cook on low heat for 5-7 minutes. This allows the cashews to soften slightly and absorb the flavors of the korma.
- c.Stir in the fresh cream (if using), garam masala, and crushed kasuri methi.
- d.Mix gently and cook for one final minute. Avoid boiling the gravy after adding the cream.
- e.Turn off the heat. Garnish with freshly chopped coriander leaves. Let it rest for 5 minutes before serving hot with naan, roti, or jeera rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For a truly white gravy, avoid browning the onions or cashew paste. Cook them gently on low heat.
- 2Always add whisked yogurt on the lowest heat setting and stir continuously to prevent it from splitting or curdling.
- 3For extra flavor, you can lightly fry the whole cashews in 1 teaspoon of ghee until golden before adding them to the gravy.
- 4The korma thickens as it cools. Adjust the consistency by adding a little warm water or milk if it becomes too thick upon reheating.
- 5Using white pepper powder instead of black pepper is crucial for maintaining the pale, creamy color of the korma.
- 6A perfectly smooth cashew paste is the secret to a silky gravy. Blend it until it is completely fine with no grit.
Adapt it for your goals.
Vegan Kaju Korma
Replace ghee with a neutral oil, curd with a plant-based yogurt (like cashew or coconut yogurt), and fresh cream with coconut cream or more cashew cream.
Kaju Matar KormaKaju Matar Korma
Add 1/2 cup of boiled green peas along with the whole cashews in the final step for a pop of color and sweetness.
Shahi Kaju KormaShahi Kaju Korma
For a more royal touch, add a pinch of saffron soaked in 2 tablespoons of warm milk and 1/4 teaspoon of kewra water (screwpine essence) at the end.
Kaju Paneer KormaKaju Paneer Korma
Add 150 grams of cubed paneer along with the cashews. You can lightly pan-fry the paneer cubes before adding them to the gravy.
Why this is on our healthy list.
Rich in Healthy Fats
Cashews are an excellent source of monounsaturated and polyunsaturated fats, which are beneficial for heart health and can help in managing cholesterol levels.
Good Source of Minerals
This dish is packed with essential minerals from cashews, including magnesium, copper, and manganese, which play vital roles in bone health, brain function, and energy production.
Probiotic Benefits
The use of curd (yogurt) provides beneficial probiotics that support a healthy gut microbiome, aiding in digestion and boosting immunity.
Energy Boosting
Being calorie-dense and rich in healthy fats and protein, Kaju Korma provides a substantial amount of energy, making it a fulfilling and satisfying meal.
Frequently asked questions
One serving of Kaju Korma contains approximately 380-420 calories, depending on the amount of ghee and cream used. It's a rich dish best enjoyed on special occasions.