📸 Image coming soon for Kaju Curry
Kaju Curry
Lunch • India
How to Make Kaju Curry (Traditional & Healthy Version)
Kaju Curry is a rich and creamy North Indian curry that celebrates the luxurious flavor of cashew nuts (kaju). Traditionally enjoyed during special occasions and festive gatherings, this dish is cherished for its velvety tomato-onion gravy, aromatic spices, and the delightful crunch of whole kaju. Originating from the vibrant kitchens of Punjab, Kaju Curry is a staple in many Indian restaurants and is beloved for its delicate balance of sweet, tangy, and mildly spicy flavors. This Kaju Curry recipe is thoughtfully crafted to be health-conscious, using minimal oil and fresh, wholesome ingredients. The use of cashews adds a natural creaminess and a subtle sweetness, making it perfect for celebratory lunches or festive thalis. Whether served with hot phulka, plain atta roti, or fragrant jeera rice, Kaju Curry brings an authentic North Indian touch to your dining table. Its exquisite taste and texture make it a favorite for Diwali, weddings, or any family feast, while its nutrient-rich profile ensures you enjoy every bite guilt-free.
Ingredients(for 1 bowl (approximately 200 grams))
- 1/2 cup Cashew nuts (kaju) (whole, unsalted)
- 1 large Onion (finely chopped (pyaz))
- 2 medium Tomato (pureed (tamatar))
- 1 tablespoon Ginger-garlic paste (adrak-lehsun)
- 1/2 cup Low-fat milk (or water for vegan)
- 1 Green chili (finely chopped (hari mirch)) - optional
- 1 teaspoon Coriander powder (dhania powder)
- 1/2 teaspoon Red chili powder (lal mirch)
- 1/2 teaspoon Garam masala
- 1/4 teaspoon Turmeric powder (haldi)
- 1/2 teaspoon Cumin seeds (jeera)
- 1 tablespoon Refined oil (or mustard oil (sarson ka tel))
- to taste Salt (namak)
- 2 tablespoons Fresh coriander leaves (hara dhania, chopped, for garnish) - optional
Instructions
- 1
Soak the kaju in warm water for 10 minutes, then drain. Reserve a small handful for garnish and grind the rest to a smooth paste with 2 tablespoons water.
10 minutes
Soaking softens the cashews, making a creamier paste.
- 2
Heat oil in a kadhai. Add cumin seeds and let them splutter. Add chopped onions and sauté until golden brown.
5 minutes
Saute onions on medium flame to avoid burning.
- 3
Add ginger-garlic paste and green chili. Sauté for 1-2 minutes until the raw aroma disappears.
2 minutes
Stir constantly to prevent sticking.
- 4
Add tomato puree and cook until oil separates. Add turmeric, coriander, and red chili powder. Mix well.
5 minutes
Cook tomatoes thoroughly for best flavor.
Why This Dish is Healthy
This Kaju Curry recipe is a healthier twist on the traditional dish by minimizing oil and cream, relying on the natural richness of kaju and fresh vegetables. The use of whole spices and fresh ingredients enhances the nutritional value while keeping calories in check. Ideal for calorie-conscious individuals, this curry brings you festive flavors without unnecessary fats or processed ingredients.
Kaju Curry provides plant-based protein, healthy fats, and dietary fiber from cashews and vegetables. Cashew nuts are a good source of magnesium, iron, and zinc, while tomatoes supply vitamin C and antioxidants like lycopene. Using low-fat milk and minimal oil keeps the saturated fat content lower. This dish is naturally gluten-free and can be adapted for vegan diets by replacing milk with water or plant-based alternatives.
Pro Tips
- 💡Dry roast kaju before garnishing for extra crunch and flavor.
- 💡Use ripe, red tomatoes for a naturally sweet and tangy gravy.
- 💡To make vegan kaju curry, simply replace milk with water or plant milk.
Storage & Serving
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on a tawa or in a pan, adding a splash of water if needed to adjust the consistency.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 350.0 kcal |
