Kaju Curry Recipe
Kaju Curry Recipe : Whenever we have guests over, we feel like preparing something delicious for them, or if we have a small function at home, we think about what dish we’ll make that people will love. Among the most common dishes, dishes like matar paneer, paneer bhurji, malai kofta, and shahi paneer are the first to come to mind. However, nowadays, people are also enjoying making and eating cashew curry because its gravy is so rich and its flavor so distinctive that it has won a place in people’s hearts. It’s also incredibly easy to prepare.
If you’re looking to make a special dish at home this weekend, be sure to try this recipe for cashew curry. In this article, we’ll show you how to make restaurant-style cashew curry, which will add a royal touch to your gravy and will be loved by you, your family, and your guests. So let us know what ingredients you will need to make it and how you can prepare it.
Kaju Curry Recipe Essential Ingredients
For Kaju Curry Recipe you need some ingredients, let’s know about them –
- Cashews – 1 cup (whole or in two pieces)
- Onions – 2 to 3 medium sized (finely chopped)
- Tomatoes – 2 to 3 large (to make puree)
- Fresh cream – 2 to 3 tbsp
- Ginger garlic paste – 1 tbsp
- For gravy – some cashews and makhana (soaked)
- Spices – Turmeric, red chilli powder, coriander powder, garam masala.
- Whole spices – Bay leaf, cinnamon, small cardamom, big cardamom, cloves.
- Kasuri methi – half tsp.
- Coriander leaves – for garnish (finely chopped)
- Oil or ghee – 2 to 3 tbsp
- Salt – according to taste
Method to make Kaju Curry Recipe
For Kaju Curry Recipe, follow step by step –
1. First of all, place a wok or pan on the gas and heat it by adding ghee or oil in it. Now add cashews in it and fry them till they turn golden. While frying cashews, be careful not to fry them on very high flame, fry them on medium flame only and as soon as they turn golden, remove them immediately, because they burn easily.
2. Now prepare its base for making gravy. Add some more oil in the same pan in which you fried the cashews and add the whole spices you had prepared like bay leaves, cinnamon, small cardamom, big cardamom and cloves in the hot oil. After this, add garlic ginger paste in it and after this, add finely chopped onion and fry it well till it turns golden and cook it well.
3. Once the onions turn golden, add the tomato puree, coriander powder, garam masala, red chili powder, and turmeric powder. Stir-fry for a few minutes, until the oil begins to separate. Add the paste of the soaked cashews and lotus seeds and cook thoroughly.
4. Once the masala is cooked thoroughly, add fresh cream and cream and mix well. Add water as needed and cook thoroughly. After adding the cream, your gravy will have a creamy texture.
5. When the gravy is cooked thoroughly, add the fried cashews and garam masala. Then, lightly rub the dried fenugreek leaves in your hands and add them. Let it cook for another minute or two. Your delicious dish is ready. Sprinkle coriander leaves on top and serve.
