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Kaju Curry Recipe

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Ingredients

Adjust Servings:
1 cup kaju (cashew nuts) —broken into halves or whole
1 large onion — chopped
2 tomatoes— chopped
cinnamon 1 in long
1-2 pieces of garlic — chopped
½ inch ginger— chopped
1 green chili — chopped
1 tbsp beetroot — grated (optional)
½ tsp red chili powder
1 tsp cumin-coriander powder (optional)
a pinch of turmeric powder
1/2 cup milk and water
1/2 tsp fenugreek leaves (optional)
2 tsp coriander leaves — for garnishing
2 tbsp oil
salt

Nutritional information

1200 kcal
calories
70.85 g
carbohydrates
31.45 g
protein
95.17 g
fat
600 mg
sodium
17 mg
cholesterol

Kaju Curry Recipe

Features:
  • Veg
Cuisine:
  • 25 mins
  • Serves 4
  • Easy

Ingredients

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The creamy texture of a curry infused with aromatic spices and the goodness of cashews makes this kaju curry special and rich! Difficult though it might seem, kaju curry is extremely easy to make with the right recipe and here it is for you to recreate the magic of your favorite restaurant right at your very home. This festive season, indulge in the magic of kaju curry and surprise your friends and family!

Health Benefits

Cashews contain oleic acid which is very healthy for the heart. It also helps prevent diabetes and is a good source of vitamins and is known to help in losing weight.

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How to make Kaju Curry Recipe

  • Heat 1 tbsp oil in a non-stick pan and add the cashew nuts. Roast them on a medium flame and stir continuously to allow them to get evenly fried. Transfer them to a plate when they turn light brown.
  • Add 2 tbsp oil more to the same pan and heat over a medium flame for 2 minutes. Add garlic, ginger, onions, green chili, and Sauté until the onions turn golden. Turn the heat off and let the mixture cool for a while. Take 2-3 cashew nuts in a food processor and add the chopped tomatoes. Grind until they turn smooth and transfer the mixture to a small bowl.
  • Add the onion mixture in the same food processor and grind till the mixture is smooth.
  • Heat the remaining oil in the pan; add the onion paste and the beetroot. Heat it for 3 minutes. Add the cashew tomato mixture, red chili powder, turmeric and salt. Mix well and sauté for 3-4 minutes. When the oil separates, add the roasted cashews in the heated pan. Cook for a minute and add the milk and water. Mix well and cook for 3 minutes.
  • Cook uncovered until the gravy starts to become thick. Add the coriander leaves and the fenugreek leaves and stir well.

Trivia

Originating in Brazil, cashew plants made their way to India in the 16th century, thanks to the Portuguese sailors. Interestingly, cashews are surrounded by their double shell that’s known to contain a toxic resin called urushiol.

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