Cashew Curry with Cream
Lunch • India
How to Make Cashew Curry with Cream (Traditional & Healthy Version)
Cashew Curry with Cream, known locally as 'Kaju Curry', is a rich, velvety North Indian delicacy that brings together the subtle sweetness of cashews (kaju) and the luxuriousness of fresh cream (malai). This curry is a popular choice at Indian weddings and festive gatherings, often gracing the tables during special occasions like Diwali, Holi, and family celebrations. The dish beautifully balances aromatic spices, tangy tomatoes, and the unmistakable buttery flavor of cashews, making it truly irresistible for both vegetarians and food enthusiasts. Traditionally, Kaju Curry is enjoyed across India, especially in Punjab and Gujarat, where creamy gravies are a staple. Its comforting and mildly sweet profile makes it suitable for all age groups, including children and elders. While it may seem indulgent, this version is crafted with health in mind—using less oil, incorporating low-fat cream (malai), and focusing on wholesome ingredients. Served best with whole wheat roti, phulka, or jeera rice, Cashew Curry with Cream is a testament to the rich culinary heritage of Indian cuisine, offering a royal experience in every bite.
Ingredients(for 1 medium bowl (approx. 200g))
- 1/2 cup Cashews (kaju) (whole, unsalted)
- 1 medium Onion (finely chopped (pyaz))
- 2 medium Tomato (pureed (tamatar))
- 1/4 cup Fresh cream (malai, use low-fat for healthier option)
- 1 teaspoon Ginger-garlic paste (adrak-lehsun paste)
- 1 Green chilli (finely chopped (hari mirch))
- 1/2 teaspoon Cumin seeds (jeera)
- 1/4 teaspoon Turmeric powder (haldi)
- 1/2 teaspoon Red chilli powder (lal mirch)
- 1 teaspoon Coriander powder (dhaniya powder)
- 1/2 teaspoon Garam masala
- to taste Salt (namak)
- 1 tablespoon Oil (use cold-pressed or olive oil)
- 2 tablespoons Fresh coriander leaves (finely chopped (hara dhaniya)) - optional
Instructions
- 1
Soak cashews in warm water for 10 minutes. Drain and set aside; reserve a few for garnish.
10 minutes
Soaking softens cashews, making the curry creamier and easier to digest.
- 2
Heat oil in a kadhai or deep pan. Add cumin seeds and let them splutter.
2 minutes
Use a heavy-bottomed pan for even cooking and flavor infusion.
- 3
Add chopped onions and sauté until golden brown.
4 minutes
Cook onions well for a rich, sweet base.
- 4
Stir in ginger-garlic paste and green chilli; sauté until the raw aroma disappears.
2 minutes
Keep heat on medium to avoid burning the paste.
Why This Dish is Healthy
This version of Cashew Curry with Cream is a healthier choice due to its use of low-fat dairy, limited oil, and emphasis on whole, natural ingredients. Cashews support heart health and provide sustained energy, while the spices aid digestion and metabolism. By skipping excess cream and deep-frying, the recipe remains lighter and suitable for regular meals without sacrificing authentic flavor.
Cashew Curry with Cream is packed with healthy fats from cashews, which contain heart-protective monounsaturated fats, magnesium, and zinc. The dish also provides plant-based protein, fiber from onions and tomatoes, and a range of antioxidants from Indian spices. By using low-fat cream and minimal oil, this recipe keeps saturated fat in check while maintaining a creamy texture. It's a gluten-free, vegetarian option that supplies important vitamins such as vitamin E, K, and B6.
Pro Tips
- 💡Tip 1: Toast cashews lightly for enhanced nutty flavor before adding to the curry.
- 💡Tip 2: Use homemade tomato puree for a fresher taste and natural sweetness.
- 💡Tip 3: Always add cream at the end and cook on low flame to retain the creamy texture.
Storage & Serving
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on low flame, adding a splash of water or milk to refresh the gravy.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 360.0 kcal |
