Kaju Curry Recipe : Punjabi Dish

Description about Kaju Curry:

The best North Indian or Punjabi recipe is Kaju Curry recipe. The Kaju Curry is cook by roasted cashew nuts cooked in a tomato, onion, and spices based rich and creamy sauce. 

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This is so testy and delicious style Vegetarian Punjabi Curry which will be first choice on any festivals like Diwali, Holi, and also for party and for special occasions like birthdays and anniversaries. The gravy is prepared for this Kaju Curry has smooth and creamy texture. 

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For making delicious of the Kaju Curry we used Kasuri Methi and Cinnamon and deep luscious red color, for making red we used beetroot. So guys today we are going to learn about how to cook Kaju Curry, let's start....

Required items for cooking Kaju Curry:

1.    1/2 cup Cashew Nuts

2.    1/2 large chopped Onion

3.    1 large chopped tomato

4.    1/2 inch piece of Cinnamon

5.    1 chopped small cloves of Garlic

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6.    1/4 inch chopped piece of Ginger

7.    1/2 Chopped Green Chili

8.    1/2 tablespoon grated Beetroot

9.    1/4 teaspoon Red Chili Powder

10.    1/2 teaspoon Cumin-Coriander Powder

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11.    A pinch of Turmeric Powder

12.    1/4 cup Milk or you can use water also

13.    1/4 cup Water

14.    1/4 teaspoon Kasuri Methi

15.    1 tablespoons chopped Coriander Leaves

16.    1 tablespoons cooking Oil

17.    Salt according to taste

Time taken for cooking Kaju Curry:

1.    Preparation Time :  7 minutes

2.    Cooking Time: 30 minutes

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Total Serving:

1.    2 servings

Procedure to cooking Kaju Curry:

First of all make heat-up 1 teaspoon oil in a kadahi or a fry pan and add cashew nuts and make them roast on the medium-low flame for approx 5 minutes until the color of the cashew nuts turn into light brown. 

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But make insure that the cashew nuts do not burn while roasted them. After roasted transfer all the cashew nuts into the plate. Now put the 1 teaspoon cooking oil again into the kadahi or fry pan and give the medium flame heat. 

After heated up add a piece of cinnamon, chopped onion, garlic, ginger, and green chili and sauté all these items until the color of the onion turns light brown. Now switch off the flame and let the mixture cool for a while. 

Let’s make the cashew-tomato puree; for making it add 1 tablespoons roasted cashew nuts in the small jar of a mixer grinder. Grind until smooth powder and add chopped tomato. Grind until smooth to make cashew-tomato puree and transfer it to a small bowl. 

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Now add sautéed onion mixture in the same jar. Grind these until turns into smooth paste. Now heat remaining 1tablespoon oil in the same kadahi and add onion paste and grated beetroot. Sauté them until oil going starts to separate, this process takes approx 2-3 minutes. 

After that add cashew-tomato puree, red chili powder, cumin-coriander powder, a pinch of turmeric powder and salt according to test and mix them properly and sauté until oil starts to separate. Now add roasted cashew nuts and mix properly and cook for a minute and add 1/4 cup milk and 1/4 cup water. 

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Also mix it properly and cook covered for 2-minutes to prevent splattering. Now remove the lid, mix well and cook uncovered until gravy turns little thick afterthat add kasturi methi and chopped coriander leaves. At the end mix all the things properly and switch off the flame. Now the Kaju Curry is ready to serve.

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