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Kaju curry
Cashew curry
काजू करी: golden ghee-roasted whole cashews in a creamy, faintly sweet onion-tomato gravy, the wedding buffet favourite
Walk along any wedding buffet in Pune, Mumbai or Ahmedabad and there is usually a chafing dish of kaju curry near the paneer, with guests going back for seconds. Whole cashews are fried in ghee until golden, which makes them crunchy outside and buttery inside, then folded into a rich onion and tomato gravy thickened with more cashews, finished with cream and kasuri methi. The gravy is orange, smooth and rounded with a touch of sweetness; it should taste of roasted nuts and gentle spice, not fire. Gujarati restaurants often serve a spicier Kathiyawadi version, but the wedding style here is the mild one. Eat it with butter naan, tandoori roti or jeera rice. Common mistake: adding the fried cashews too early; they soak up the gravy and turn soft, so fold them in just before serving. Chef's tip: keep a few fried cashews back and scatter them on top at the table so every spoonful has some crunch.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the cashews
- 7 oz whole cashews
- 1 tbsp ghee
For the gravy
- 1 oz cashewssoaked in hot water for 15 minutes
- 1 tbsp sunflower oil
- 1 tbsp butter
- ½ tsp cumin seeds
- 1 bay leaf
- 2 onionsfinely chopped
- 1 tbsp ginger-garlic paste
- 3 tomatoespuréed
- 1 ½ tsp Kashmiri chilli powder
- ¼ tsp ground turmeric
- 1 ½ tsp ground coriander
- 1 tsp salt
- 1 tsp sugar
- 1 cup water
- ½ tsp garam masala
- 1 tsp dried fenugreek leaves (kasuri methi)crushed
- ¼ cup single cream
To garnish
- ⅛ oz fresh coriander (optional)chopped
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Method
0/7 doneStep 1: Heat 1 tbsp ghee in a frying pan over a low-medium heat and fry 7 oz whole cashews, stirring constantly, for 4–5 minutes until evenly golden. Tip onto a plate; they crisp as they cool.
5 minStep 2: Blend the soaked 1 oz cashews with 3 tbsp of its soaking water to a smooth paste.
2 minStep 3: Heat 1 tbsp sunflower oil and 1 tbsp butter in a pan over a medium heat. Add ½ tsp cumin seeds and 1 bay leaf and let them sizzle, then add 2 onions and fry for 8–10 minutes, stirring, until deep golden.
10 minStep 4: Add 1 tbsp ginger-garlic paste and stir for 1 minute until the raw smell goes. Add 3 tomatoes, 1 ½ tsp Kashmiri chilli powder, ¼ tsp ground turmeric, 1 ½ tsp ground coriander and 1 tsp salt and cook for 6–7 minutes until the masala thickens and oil separates at the edges.
8 minStep 5: Stir in the cashew paste and cook for 2 minutes, stirring, as it thickens. Add 1 cup water and 1 tsp sugar and simmer for 5 minutes until creamy.
7 minStep 6: Stir in ½ tsp garam masala, 1 tsp dried fenugreek leaves (kasuri methi) and ¼ cup single cream. Just before serving, fold in most of the fried cashews and warm through for 1 minute.
1 minStep 7: Serve scattered with the remaining cashews and ⅛ oz fresh coriander.
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 13 g
- Carbs
- 28 g
- Fat
- 41 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kaju curry take?
- About 40 minutes in total: 10 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of ghee?
- Butter, same amount (keep the heat a little lower, butter burns sooner).
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
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