December 2, 2022
Make this cashew curry recipe, cashew curry is full of flavor
Kaju curry recipe

Most people’s mouths water when they hear the name of cashew curry. Delicious kaju curry is a perfect lunch and dinner recipe. Cashews and paneer are usually vegetables of choice when there is a special occasion or when a guest comes to the house. If you want to make your weekend special, kaju curry recipe can be a perfect meal. Kaju curry is not only full of flavor, but as a dry fruit, cashews are also highly nutritious. Along with adults, kids also love kaju curry. Most cashew vegetables are less spicy.

Make this kaju curry recipe, cashew curry is full of flavor

Kaju curry is very easy to make and this recipe does not take much time. Let us tell you that cashews contain many nutrients including potassium, magnesium. In such circumstances, cashews can also be seen as a healthy food. Let’s know how to make this recipe.

Ingredients for kaju Curry recipe

Cashew nuts – half a cup
Onion (medium size) – 2
Cashews – 1/2 cup
Tomato- 1
Bay leaf – 1
Yogurt- 1 teaspoon
Cream – 1 teaspoon
Red Chilli Powder – 1/4 tsp
Soaked Red Chillies – 2
Chopped green chillies- 2
Cumin – 1 tsp
Coriander powder – 1 tsp
Turmeric – 1/4 tsp
Kasuri Methi – 1/4 tsp
Finely chopped green coriander – 2 tbsp
Oil – 2 tbsp
Ghee – 2 tbsp
Salt – as per taste

Also read: Know the taste and nutritional value of pineapple halwa, you can try it at home

How to make kaju curry recipe

To prepare kaju curry, first finely chop 1 onion, green chilli and tomato. Then heat a pan with ghee on medium flame. When the ghee melts, add the cashews and fry until golden brown. After that take the cashews and keep them in a bowl. Now take another pan and heat oil in it. On the other hand, pour water in a pot, add cashew nuts and chop an onion and boil it.

After boiling the cashews and onions, turn off the gas and drain all the water and grind both the ingredients in a mixer. Now keep this paste in a container. Meanwhile, when the oil is hot, add cumin and bay leaves. When the cumin starts to crackle, fry it with the pre-chopped onion. When the onion becomes soft and golden, saute it with chopped tomatoes and all the spices.

When the mixture starts to smell and the oil comes out, add the prepared cashew and onion paste. Fry the gravy for at least 8-10 minutes to remove its rawness completely. After that add cream and curd to the gravy and let it cook. Once the gravy is cooked, mash it with your palm, stir in kasoori methi, then switch off the gas.

Finally mix cashews and green coriander in the gravy and serve hot.

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