Kaju Curry | How to make Cashew Nut Curry

Restaurant Style Recipes | vegetarian

  • Prep Time 2 Mins
  • Cook Time 30 Mins
  • Servings 4

Ingredients

  • 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

Instructions

  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.