Kaju Curry is a deliciously creamy, rich, royal and festive curry preparation. To make Kaju curry, you first need to add onions to heated oil, along with green chillies and salt, and sauté the onions till they turn golden-brown or translucent. The next step is to prepare the paste, for which you need to cool the onion mixture. In a blender, you need to blend green chillies, the sautéed onions, and ½ a cup of cashew nuts. Keep this mixture aside.
For the final curry, fry all the whole spices – bay leaves, cloves, cardamom, cinnamon – for about half a minute in about 2 tbsp of butter, before adding ginger garlic paste and frying that as well.
Next goes in the fresh tomato puree, the remaining spices – garam masala, Kashmiri red chilli powder, turmeric powder, coriander powder, fenugreek leaves – and salt, and fry them properly until the butter leaves the sides of the pan.
Now in goes the cashew paste and the sautéed onions, which you need to sauté for about 2 minutes and add about 100 ml of water as well. When the mixture begins to simmer, the heat needs to be reduced and the paste is to be allowed to thicken. Fresh cream goes in next, and the mixture is to be boiled before adding the remaining cashew nuts and mixing it well.