Kaju Curry (Cashewnuts Curry)

Recipe by
Total Time:
1 hour 15 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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.

Garnish with coriander leaves. Serve hot.

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  • 1 cup - Cashew nuts (Roasted)
  • 2 - Onions, Medium size, sliced
  • Green chillies
  • 1 Tbsp - Oil
  • 2 Tbsp - Butter
  • Whole spices
  • 1 - bay leaf,
  • 4 - cloves
  • 2 - cardamom
  • 1 stick - cinnamon
  • 1 Tsp - Ginger Garlic paste
  • Salt - to taste
  • 2 - Tomatoes, large, pureed
  • 1 Tsp - Garam masala powder
  • 1 Tsp - Kashmiri red chilli powder
  • 1 Tsp - Turmeric powder
  • 1 Tsp - Coriander powder
  • 1 Tbsp - Fenugreek leaves (Kasuri methi)
  • 1 Cup - Fresh cream
  • Coriander leaves chopped

How to Make Kaju Curry (Cashewnuts Curry)

  • Step 1: saute onions
  • Heat 1 Tbsp of oil in a pan, add the onions, salt, and green chillies and saute until onions are more than translucent.
  • Step 2: Prepare the paste
  • Cool the onions.
  • In a blender, add 1/2 cup cashew nuts, the sauteed onions and green chillies, grind to a fine paste.
  • Step 3: Final curry
  • Heat 2 Tbsp of butter in the same pan in which onions were sauteed. Fry all the whole spices for about 30 seconds, then add the ginger garlic paste and fry well.
  • Add the fresh tomato puree, salt and remaining spices.
  • Fry until butter separates from the spices.
  • Now add the onion and cashew paste, saute for 2 minutes and add 100 ml of water. When it starts simmering, reduce the heat and let the paste thicken.
  • Now add the fresh cream and bring to boil.
  • Now add the remaining cashew nuts, mix well and turn off the heat.
  • Add a Tsp of butter on top, sprinkle some freshly chopped coriander leaves.
  • Serve with Chapatti, Nan, Parotha, Bread or Rice.
  • Recipe courtesy: Wah Sush Kitchen