Shahi kaju curry

Curries are all about flavors & aroma. Kaju curry is a rich, flavourful curry made of cashew nuts, Indian spices & the rich gravy made this dish really delicious, tasty. It’s amazing color and flavor definitely makes it worth trying. I made this shahi kaju curry typical Indian restaurant style and when you’ll prepare this the same way with same ingredients at home, you won’t crave for restaurant curry at all.

Ingredients

  • For green paste:
  • Green chilies – 2
  • Ginger – 2 Inch
  • Garlic – 3 cloves
  • For Onion paste:
  • Onion – 1/2 of medium (About 1/2 Cup)
  • For tomato paste:
  • Tomatoes – 2 Medium size
  • For White paste:
  • Milk – 1/2 Cup
  • Magastari (Watermelon) seeds – 1 TBS
  • Cashews – 7 to 9
  • Oil – 1 TBS + for frying cashew
  • Whole Spices:
  • Cardamom – 2
  • Cloves – 4
  • Star anis – 1
  • Dry red chili – 1
  • Cinnamon stick – 1 Inch
  • Bay leaves – 1
  • Spices for gravy:
  • Kasturi methi – 1 TBS
  • Kitchen king masala – 1 TSP
  • Sugar – 1 TSP (Optional)
  • Turmeric powder – 1/4 TSP
  • Garam masala – 1/2 TSP
  • Red chili powder -1 TSP
  • Coriander cumin powder – 1 TSP
  • Salt – As per taste
  • Red food color – Optional
  • Water – 1 Cup or as much needed
  • Paneer – 100grames (Optional)
  • Cashew – 1/2 Cup
  • Cilantro – For garnishing

Method

  • For Onion paste:
  • Add cut onions to mixer.
  • Make puree out of it.
  • For green paste:
  • Add garlic, ginger, green chilies and water to mixer.
  • Make smooth puree out of it.
  • For tomato paste:
  • Add cut tomatoes to mixer.
  • Make puree out of it.
  • For white paste:
  • Soak cashew, magastari seeds and almonds in warm milk for half to 1 hour.
  • Add everything to mixer and make smooth puree out of it.
  • Add oil to pan and let it heat up.
  • Add split cashew to it and fry it until golden brown on medium flame. It will take 1 -2 minutes
  • Take out remaining oil and leave about 1 TBS of oil in pan.
  • Now in same pan add whole spices mentioned in ingredients and sauté it for 30seconds.
  • Now add green paste to it and immediately cover pot to save from spluttering.
  • Once oil separated, add onion paste to it and cover pan. Let it cook for 2-3 minutes until it cooked. Stir it in between.
  • Now add tomato puree to it and let it cook for 4-5 minutes on medium flame with stirring in between.
  • Now add spices for the gravy mentioned in ingredients and food color(Optional) to it.
  • Mix well and let it cook for few seconds.
  • Add white paste to it and when it get mixed, add water to it and let gravy cook with covered pan until oil separated on top.
  • It will take 2-3 minutes.
  • Now add fried cashew and paneer (Optional) to it and mix well.
  • Let all cooked for final 2 minutes and off your stove.
  • Garnish it with cilantro.
  • Serve it hot with naan, paratha or chapati.

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