Kaju Curry Jain Style
Lunch • India
How to Make Kaju Curry Jain Style (Traditional & Healthy Version)
Kaju Curry Jain Style is a luxurious North Indian curry made with whole cashew nuts (kaju) in a luscious, aromatic tomato-based gravy, crafted without onion or garlic to honor Jain dietary traditions. This dish has deep roots in Rajasthani and Gujarati Jain households, often gracing special occasions and festive thalis. Kaju Curry stands out for its rich, creamy texture, natural sweetness, and delicate blend of spices, making it a favorite at weddings, family gatherings, and during Indian festivals such as Paryushan. The absence of onion and garlic makes this curry light on the stomach and suitable for those observing Jain vrat or fasting. The subtle sweetness from cashews and the mild heat from select masalas result in a perfectly balanced gravy. Pair it with soft phulkas, jeera rice, or bajra roti for a wholesome and satisfying lunch. The recipe is crafted to be both authentic and health-conscious, making it ideal for calorie-conscious individuals who want to savor classic Indian flavors without compromise.
Ingredients(for 1 medium bowl curry with 6-8 whole cashews)
- 1/2 cup Whole cashew nuts (kaju) (unsalted, raw)
- 2 medium Tomatoes (finely chopped or pureed)
- 2 tbsp Fresh curd (dahi) (whisked)
- 1 inch Ginger (grated (adrak))
- 1 Green chilli (finely chopped (hari mirch))
- 1 tsp Coriander powder (dhaniya powder)
- 1/4 tsp Turmeric powder (haldi)
- 1/2 tsp Red chilli powder (lal mirch)
- 1/2 tsp Cumin seeds (jeera)
- 1 tsp Kasuri methi (dried fenugreek leaves, crushed) - optional
- 1/2 cup Low-fat milk (or almond milk for vegan adaptation)
- to taste Salt (sendha namak for vrat)
- 1 tbsp Oil (cold-pressed sunflower or groundnut oil)
- 1 tbsp Coriander leaves (finely chopped (hara dhaniya)) - optional
Instructions
- 1
Soak the cashew nuts in warm water for 10 minutes. Drain and set aside. This softens the kaju, ensuring a creamy texture.
10 minutes
Use fresh, good quality cashews for best flavor.
- 2
Heat oil in a kadhai or heavy-bottomed pan. Add cumin seeds and let them splutter on medium flame.
2 minutes
Do not burn the cumin; it should release aroma but not turn dark.
- 3
Add grated ginger and green chilli. Sauté for a minute until raw aroma disappears.
1 minute
Adjust green chilli as per spice preference.
- 4
Add tomato puree and cook until oil separates, about 5 minutes. Stir in turmeric, coriander, and red chilli powder.
5 minutes
Cook on medium flame for deep flavor and color.
Why This Dish is Healthy
This Kaju Curry Jain Style recipe is a healthy choice because it utilizes minimal oil, includes heart-healthy cashews, and avoids heavy cream or butter. The use of tomatoes and spices enhances flavor without excess calories. It's also onion- and garlic-free, making it ideal for those with dietary restrictions or during vrat. With its balanced macros and micronutrients, it supports overall wellness without sacrificing authentic taste.
Kaju Curry Jain Style is rich in healthy fats from cashews, which provide monounsaturated fats, magnesium, and plant-based protein. Tomatoes offer antioxidants, especially lycopene, while curd and milk contribute calcium and probiotics for gut health. The absence of onion and garlic makes this dish easier to digest for sensitive stomachs. Using less oil and low-fat dairy keeps the calorie count moderate, making it suitable for a balanced Indian diet.
Pro Tips
- 💡Lightly roast half the cashews for added crunch and flavor.
- 💡Always add curd on low flame to prevent splitting.
- 💡Crush kasuri methi between your palms before adding for maximum aroma.
Storage & Serving
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove, adding a splash of milk if the curry thickens.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 310.0 kcal |
