Kaju Curry

Kaju Curry. This creamy Indian cashew dish is a rich main course. Super satisfying, especially good with some warm naan.

Ingredients

• 120 grams raw whole cashews
• 2 tablespoons ghee
• 1 teaspoon cumin seeds
• 2 medium onions
• 3 cloves garlic
• 0.5 inch ginger
• 2 green chilies
• 400 grams ripe tomatoes
• 0.75 teaspoon turmeric powder
• 1.5 teaspoons coriander powder
• 0.75 teaspoon cumin powder
• 0.5 teaspoon garam masala
• 0.25 teaspoon red chili powder
• 0.5 cup plain yogurt
• 0.75 cup water
• 0.25 cup heavy cream
• 0.5 cup fresh cilantro
• 1 teaspoon salt
• 0.5 teaspoon sugar

Instructions

1. Begin by soaking 120 grams raw whole cashews in 1 cup hot water for 30 minutes. This helps them soften and plump up.
2. Peel and roughly chop 2 medium onions. Peel and finely chop 3 cloves garlic. Peel and grate 0.5 inch ginger. Wash and roughly chop 2 green chilies. Wash and roughly chop 400 grams ripe tomatoes.
3. Drain the soaked cashews and set aside. In a small bowl, combine 0.75 teaspoon turmeric powder, 1.5 teaspoons coriander powder, 0.75 teaspoon cumin powder, 0.5 teaspoon garam masala, and 0.25 teaspoon red chili powder. Add 2 tablespoons water to make a thick paste.
4. Heat 2 tablespoons ghee in a large pot or heavy-bottomed pan over medium heat. Add 1 teaspoon cumin seeds and let them splutter.
5. Add the chopped 2 medium onions to the pot and cook until they turn light golden brown, about 7-8 minutes, stirring occasionally.
6. Stir in the finely chopped 3 cloves garlic, grated 0.5 inch ginger, and chopped 2 green chilies. Cook for 2 minutes until fragrant.
7. Add the prepared spice paste to the pot and cook for 1-2 minutes, stirring constantly, until the raw smell disappears.
8. Add the chopped 400 grams ripe tomatoes and 1 teaspoon salt to the pot. Cook, stirring occasionally, until the tomatoes soften and the mixture thickens, about 8-10 minutes.
9. Remove the pot from heat and let the mixture cool slightly. Once cooled, carefully transfer the mixture to a blender and blend until a smooth paste forms. You may need to add a splash of water if it's too thick. Pour the pureed gravy back into the pot.
10. Return the pot to medium heat. Stir in 0.5 cup plain yogurt gradually, making sure it doesn't curdle. Cook for 2-3 minutes, stirring continuously.
11. Add the drained 120 grams cashews, 0.75 cup water, and 0.5 teaspoon sugar to the gravy. Bring to a simmer, then reduce heat to low, cover, and cook for 10-12 minutes, allowing the cashews to absorb the flavors and soften further.
12. Remove the lid and stir in 0.25 cup heavy cream. Cook for another 2-3 minutes, just until the curry is heated through and the cream is well incorporated. Do not boil after adding cream.
13. Wash and finely chop 0.5 cup fresh cilantro. Garnish the Kaju Curry with the fresh chopped cilantro before serving.

View the interactive Kaju Curry recipe