Kaju Curry | How to make Cashew Nut Curry

Cashew is all time favourite for all.one usually picks it up from Temple Prasad and curries. Nothing to beat the taste of curry full of Cashews. It goes well with Roti,Naan,Chapatis.

The Cashew Curry served in Southern Indian in weddings is usually very spicy and hot. But I am making it in Punjabi Restaurant style. It has less spice and masalas and tastes Authentic.

When ever you want a Special curry for some special occasion this Cashew Curry is ideal dish to make. Please follow the tips for getting an authentic taste.

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Kaju Curry | How to make Cashew Nut Curry



  1. This Curry will be white in color, so do not over fry, this retains its taste and color

  2. This Curry is less spicy and slightly sweet. I used one green chilli, but you can use more if you prefer it more spicy.

  3. Grind Onions and Cashews into a very smooth paste to get a thick gravy

  4. Cook the curry on a low flame patiently to enhance its taste with out burning the bottom.


  1. Fry the Cashews till they turn light brown, instead of Golden brown.


  1. This Curry tastes good if made in Ghee. You can use Oil if you want.

Kaju Curry | How to make Cashew Nut Curry - Recipe Video

Kaju Curry | How to make Cashew Nut Curry

Restaurant Style Recipes | vegetarian
  • Prep Time 2 mins
  • Cook Time 30 mins
  • Total Time 32 mins
  • Servings 4


  • 150 gms Cashew
  • 2 tsp Ghee
  • 2 tsp Oil
  • For Gravy
  • 20 Cashew (For Gravy)
  • 5 Almond
  • 1 tbsp Melon Seeds
  • Onion
  • 1 Cinnamon
  • 1/2 tsp Pepper
  • 4 Cardamom
  • 2 Cloves
  • 1/3 cup Curd
  • 300 ml Water
  • 1 Green chilli
  • For the Curry
  • 2 tsp Ghee
  • 1 Bay leaves
  • 2 Cloves
  • 4 Cardamom
  • 1 Cinnamon
  • 1 tsp Ginger garlic paste
  • 1/2 liter Water
  • 1/2 tsp Kasuri Methi
  • Salt
  • 1/2 tsp Sugar
  • Coriander-Chopped
  • 100 gm Cottage Cheese
  • 2 tsp Fresh cream
  • 1 tbsp Butter


  1. Fry Cashews in Ghee and oil till they turn lightly golden brown and keep them aside.
  2. Fry all the ingredients used for gravy and onions for one minute.
  3. Add Almonds, Melon seeds, Cashew for another minute, add water and cook till the Cashew becomes soft. Remove it from flame.
  4. Grind this mixture adding curd, green chillies into a smooth paste.
  5. Heat some Ghee in a pan. Fry Cinnamon, Bay leaves, Ginger garlic paste.
  6. Add Water, Kasuri methi, Sugar, salt to the Cashew paste and cook it on a low flame for about 15 minutes, till it becomes thick.
  7. Once the gravy becomes thick add roasted Cashews, Cream, Butter and cook for a minute with a closed lid.
  8. Garnish it with Chopped Coriander and grated Cottage cheese and serve hot with Roti, Naan, or Chapathi.

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  • N
    Recipe Rating:
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  • S
    Recipe Rating:
    Can I have details of white casserole which u used in kaju curry recipe
Kaju Curry | How to make Cashew Nut Curry