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.

💚 Why You'll Love This Kaju Curry

✅ Rich and creamy texture

✅ Unique festive flavor

✅ Kids and adults both love it

✅ No onion-garlic version possible

✅ Perfect for parties and special occasions