Special Kaju Curry is a celebration on a plate—royal, rich, and unforgettable. Whether you’re hosting a dinner party or craving something indulgent, this dish will wow everyone at the table.
🌟 IntroductionKaju Curry is a royal Indian dish made with whole cashew nuts simmered in a rich, creamy, and aromatic tomato-based gravy. It’s a perfect combination of texture and flavor—creamy, mildly sweet, and slightly spicy.This dish is often served at weddings, festive thalis, and special occasions. It pairs beautifully with naan, paratha, or jeera rice. Let’s learn how to make this restaurant-style dish at home!
Servings: 4
Cost: 200
Ingredients
For the Gravy:
- 1 tbsp ghee or oil
- 1 tbsp butter
- 1 cup cashews whole
- 1 onion finely chopped
- 2 tomatoes chopped
- 1 tbsp ginger-garlic paste
- 1 –2 green chilies slit
- ½ cup milk
- 2 tbsp fresh cream
- 1 tsp sugar optional
Spices:
- ½ tsp turmeric
- 1 tsp red chili powder
- 1 tsp coriander powder
- ½ tsp garam masala
- Salt to taste
Garnish:
- Chopped coriander leaves
- A few toasted cashews
Instructions
Step 1: Roast the Cashews
- Heat 1 tsp ghee in a pan and lightly roast cashews until golden brown. Set aside a few for garnish.
Step 2: Prepare the Base Gravy
- In the same pan, add 1 tbsp oil and 1 tbsp butter.
- Sauté onions until translucent.
- Add ginger-garlic paste and green chilies. Sauté until raw smell disappears.
- Add chopped tomatoes and cook until soft.
- Add turmeric, chili powder, coriander powder, and salt.
- Let it cool and blend into a smooth paste with some water if needed.
Step 3: Cook the Curry
- Return the paste to the pan. Cook for 3–4 minutes until it thickens and oil starts to separate.
- Add milk, mix well, and simmer for 5 minutes.
- Add roasted cashews and stir gently.
- Add garam masala, cream, and sugar. Simmer for 2 more minutes.
Step 4: Garnish & Serve
- Turn off the heat.
- Garnish with fresh coriander and toasted cashews.
- Serve hot with naan, roti, or jeera rice.
🍽 Serving Suggestions
- Best paired with butter naan, kulcha, or tandoori roti
- Also delicious with jeera rice or pulao
- Serve as part of a festive thali or dinner menu
💡 Pro Tips
- Don’t over-roast cashews; they should remain a bit soft inside.
- Add cream at the end to retain its richness and texture.
- You can add paneer or vegetables for a twist.