Kaju Korma

Name: Kaju Korma
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 180 g cashews (whole, divided); 2 pcs onion (medium, sliced); 2 pcs tomato (medium, chopped); 1 inch ginger (roughly chopped); 4 pcs garlic (cloves); 1 pcs green chili (slit); 2 tbsp ghee; 1 pcs bay leaf; 2 pcs green cardamom (lightly crushed); 2 pcs cloves; 1 inch cinnamon (small piece); 1 tsp coriander powder; 1 pinch red chili powder; 1 pinch turmeric powder; 1 pinch garam masala; 0.5 cup yogurt (plain, whisked); 0.5 cup milk (warm); 1.5 cup water; 0.5 tsp salt; 0.5 tsp sugar; 2 tbsp coriander leaves (chopped)

RATING

4.6/5(147)

TASTE SCORE

9/10

Rich and gently spiced, this kaju korma has a silky onion-cashew gravy with soft whole cashews in every bite. It is mildly sweet, lightly aromatic, and made to pair beautifully with naan, paratha, or jeera rice.

PREP

15m

COOK

30m

SERVES

1 KATORI

393 cal

SERVINGS

METHOD · 10 STEPS

prep · ~15 min
Soak part of the cashews.
Set aside 60 g cashews for later. Soak the remaining 120 g cashews in hot water for 15 minutes so they blend into a smooth paste.
boil · ~8 min
Boil the onions and aromatics.
1.Add onion, ginger, garlic, green chili, and 1 cup water to a small pan.
2.Bring to a boil over medium heat.
3.Cook until the onion turns soft and loses its sharpness, about 8 minutes.
4.Cool slightly before blending.
TIPBoiling the onion base keeps the gravy pale and smooth, which is typical for korma.
mix · ~4 min
Blend the korma base.
1.Drain the soaked cashews.
2.Blend the boiled onion mixture with the soaked cashews into a smooth paste.
3.Blend the tomato separately into a smooth puree.
4.Keep both mixtures ready near the stove.
saute · ~1 min
Cook the whole spices in ghee.
1.Heat ghee in a pan over low to medium heat.
2.Add bay leaf, green cardamom, cloves, and cinnamon.
3.Cook until fragrant, about 20 to 30 seconds.
TIPKeep the heat moderate so the spices bloom without burning.
saute · ~5 min
Cook the tomato and dry spices.
1.Add the tomato puree to the pan and cook for 4 to 5 minutes.
2.Stir in coriander powder, red chili powder, and turmeric powder.
3.Cook until the puree thickens and the ghee begins to separate at the edges.
saute · ~6 min
Add the onion-cashew paste.
Add the blended onion-cashew paste and cook on low heat for 5 to 6 minutes, stirring often, until it looks glossy and slightly thicker.
TIPStir regularly because the cashew paste catches quickly on the bottom of the pan.
simmer · ~3 min
Add yogurt, milk, and seasoning.
1.Lower the heat and add the whisked yogurt slowly, stirring continuously.
2.Add milk, the remaining 0.5 cup water, salt, and sugar.
3.Mix well until the gravy turns smooth and creamy.
TIPMake sure the heat is low when adding yogurt so it stays smooth and does not split.
simmer · ~5 min
Finish the korma with whole cashews.
1.Add the reserved 60 g cashews to the gravy.
2.Sprinkle in garam masala.
3.Simmer gently for 4 to 5 minutes until the cashews soften slightly and the gravy reaches a thick, spoon-coating consistency.
garnish
Garnish with coriander leaves.
serve
Serve hot with naan, paratha, or rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Blend the boiled onion mixture while still slightly warm for the silkiest cashew gravy.
2
Cook the tomato puree until ghee separates; this removes raw acidity and keeps the korma balanced.
3
Stir the onion-cashew paste often on low heat, because nut-based gravies stick and scorch quickly.
4
Add the whisked yogurt only on low heat and keep stirring to prevent splitting.
5
If the gravy thickens too much after resting, loosen it with a splash of warm milk or hot water.
6
Simmer the reserved whole cashews just until slightly tender so they stay creamy, not mushy.
7
This korma tastes even better after 30 minutes of rest, when the whole spices and cashew base meld.