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Kaju Curry Recipe

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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

Nutritional information

1200 kcal
70.85 g
31.45 g
95.17 g
600 mg
17 mg

Kaju Curry Recipe

  • Veg
  • 25 mins
  • Serves 4
  • Easy


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 to allow them to get evenly fried.
  • Transfer them to a plate when they turn light brown.
  • Add 2 tbsp oil 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 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 to 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.


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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