Cashew Curry - whole or broken cashews are simmered in rich, creamy onion-tomato gravy.
This curry is very indulging that I make this on special occasions or festivals. It is not only heavy and rich, It taste really awesome and is copycat of restaurant style gravy.
When we say restaurant style cashew curry, there are two kinds one is Khoya kaju and other is kaju butter masala. Today I am sharing seconds version and planning to share khoya kaju soon.
The rich and creamy texture comes from heavy cream and butter. Addition of lots of cilantro at the end gives really good flavors to the curry as well as vibrant look to the dish. So please do not skip it.
Making this curry, it little time consuming as steps contains roasting cashews, sauteing onions and making paste, cooking onion paste then cooking tomato puree and finally throw all other ingredients and it is ready. The time we spend is totally worth as I said earlier it tastes damn good. All the time and effort you put in, you will see on your family member’s faces.
Step by step recipe for Cashew Curry:
1) Heat 1 teaspoon of oil in a pan and roast the cashews in it.
2) Roast them with string continuously till it becomes nice golden brown. remove it to a plate and keep aside.
3) In the same pan, heat another 1 teaspoon of oil on medium heat. Once hot add chopped onion, ginger and green chilies.
4) Saute them till onion becomes translucent and let it cool down a bit.
5) Once it gets cooled, grind into smooth paste.
6) Also make smooth puree of tomato. Note: for the picture purpose I made tomato puree earlier and removed it to a bowl. Otherwise I would puree tomatoes while onion paste is cooking.
7) Now the same pan, heat 1 tablespoon of oil and butter on medium heat. oil is added here, so butter doesn’t get burned.
8) Once butter starts to melt, add bay leaf, cloves and cinnamon stick. Saute till you get nice fragrance of the whole spices about 30 seconds.
9) Then add onion paste, mix very well. Add some salt.
10) Cook till all the moisture goes away and it starts to leave the sides of the pan about 7-8 minutes.
11) Add turmeric powder, coriander powder, red chili powder and kasoori methi. Crush methi leaves between you palm, so it will release lots of flavors.
12) Mix well and cook for a minutes.
13) Add tomato puree.
14) Stir it, as it start to boil, it will splutter a lot. partially cover the pan, means half covered, half open.
15) cook till oil starts to ooze out from the sides and all the moisture evaporates.
16) Add enough water to make gravy consistency. also mix in roasted cashews and let the gravy comes to a boil.
17) Add heavy cream.
18) Mix it well, taste the gravy and adjust the salt and spice level.
19) Finally add lots of chopped cilantro.
20) Stir it in and serve.
Make in your kitchen and let me know how you like it in the comments below. If you make and took a photo, I would be more than happy to see, email me or message the pic on the Facebook.
Here is the Restaurant style kaju curry recipe:
- Oil – 2 teaspoons + 1 tablespoon
- Cashews (broken or whole)-1 cup
- Onion – 1 large or 1 ½ cups, chopped roughly
- Ginger – ½ inch piece, chopped roughly
- Green chillies – 2 small, chopped roughly
- Tomatoes – 3 medium or 1 ⅓ cups pureed
- Butter – 2 tablespoons
- Bay leaf – 1
- Cloves – 4
- Cinnamon stick – 1 inch piece
- Turmeric powder – ¼ teaspoon
- Coriander powder – 3 teaspoons
- Red chili powder – 1 teaspoon
- Dried fenugreek leaves (Kasoorimethi) – 1 ½ teaspoons
- Heavy whipping cream (Malai) – ¼ cup
- Water – ½ cup (More or less depending on your liking gravy consistency)
- Cilantro – ¼ cup, chopped finely
- Roast the cashews in one teaspoon of oil on medium heat till it gets light brown. and keep it aside.
- In the same pan, saute onion, chilies and ginger in a teaspoon of oil till onion is translucent.
- Let the mixture cool a bit then grind into smooth paste. Make puree of tomatoes as well.
- Heat the butter and oil in a pan on medium heat. Saute whole spices for 30 seconds.
- Then cook in onion paste till gets thick and leaves the sides of the pan, about 7-8 minutes.
- Then mix in and saute spice powders and dried fenugreek leaves.
- Add tomato puree and cook partially covered till oil starts to ooze out.
- Adjust the gravy by adding water and bring it to a boil.
- Add roasted kaju, cream and cilantro.
- Mix well and serve.
Shelf life – Once cools completely, it can be refrigerated up to 4-5 days in airtight container.
Serving suggestions – Serve with paratha or roti or naan