Kaju Curry || Kaju Masala Curry || Cashew nut curry || Restaurant style Kaju curry

Kaju Curry is rich, creamy, soft and delicious curry recipe which we regularly have it in marriages and parties. Kaju Curry is North Indian side dish, which we can have it with rotis, parathas, even with jeera rice and also with simple vegetable pulao. There are different variations of preparing Kaju Curry, like using fried cashew nuts, boiled and grinded cashew nuts and also heard of Goan style Kaju Curry but never tasted.  Though I regularly order paneer recipes but recently I had this Kaju Curry with kulcha (And also Kadai paneer with butter naans 😉) for Raksha Bandan with my cousins family @Krishna Bhavan restaurant, Adoni. Had a good food & time with niece Bhanvana and nephew Manoj😍.  Thought to post this Kaju Curry recipe from long back, at last today I am posting on hubby's demand 🤗.

    It is easy to prepare Kaju Curry with easily available ingredients . To prepare this Kaju Curry today I used soaked Kaju and poppy seeds(gasagaslu) paste to get rich creamy taste. Along with tomato puree and fried onions paste. Though the masala's used dominates  the sweetness of cahewnuts  still we get the richness of cashew with nice aroma. 

Let's start Recipe.... 

Kaju Curry ~ Restaurant style Kaju curry

Preparation Time : minutes
Cook Time : 20 minutes
Serves : 4 people 
Category : Lunch/ Dinner /tiffin                         box
Recipe Cuisine: North Indian 
Main ingredients : Cashew nuts
Author : ArunaSarasChandra

Ingredients to prepare Kaju Curry

Ingredients mentioned as per pic.. 

Cashew nuts - 1 cup
Onions - 2 (chopped)
Green chilli - 1 
Ginger - 1 tsp(chopped)
Tomatoes - 2 (chopped)
Cashewnut - 5 (for paste)
Poppy seeds(gasagasalu) - 1tsp
Cumin seeds - 1 tsp
Elachi - 2 
Cinnamon /dalchini - 1 inch
(From left in pic)
Turmeric powder - 1/4 tsp
Red Chilli powder - 1 tsp
Coriander powder - 1 tsp
Cumin/jeera powder - 1/2 tsp
Pepper powder - 1/4 tsp
Garam masala powder - 1/2tsp
Salt - as per taste
Kasuri Methi - 1 tsp
Butter - 2 tsp
Fresh cream - 2 to 3 tsp 
Oil - 3 tsp
Coriander leaves -१tsp(chopped)

Instructions to prepare Kaju curry :-

1) Soak cashew nuts and poppy seeds in hot water for 15 minutes. 

2) Take a pan add 1 tsp of butter along with cashew nuts.

3) Fry it till they turns golden brown and transfer into plate. 

4) In the same pan add 1 tsp of oil and roughly chopped onions, green chilli and ginger. 

5)  Saute the above well and let it cool. 

6)  Take a mixer jar add chopped tomatoes along with soaked cashew nuts and poppy seeds. 

7) Blend it to smooth paste and take it into cup. 

8) In the same mixer jar add fried onions mixture. 

9) Blend it to smooth paste. 

10) Now take a pan add 2 tsp of oil let it heat for a second add jeera, elachi, cinnamon one after other. Let it fry till you get nice aroma on low flames. 

11) Add prepared onion paste. Fry it on low flames for a minute. (As we already fried onions)

12) Then add tomato cashew paste to the above. 

13) Mix everything well, fry it till it oozes oil out. 

14) Then add spices turmeric, red chilli, cumin, coriander, pepper powders and salt.

15) Mix the above well by adding 1  glass of water. Adjust water as per your quantity.  Then add fresh cream mix everything well on low flame. Otherwise fresh cream will curdle. 

16) Add fried cashew nuts. 

18) mix the above and close the lid and cook for 3-5 minutes on low flames. 

19) Open the lid and add garam masala, kasuri Methi and give a quick mix. 

20) Close the lid and cook for 2 minutes lastly add finely cooped coriander leaves. Adjust water if it seems too thick. 

  Creamy and delicious Kaju Curry is ready.  Take it in a bowl garnish with cashew nuts, butter and coriander leaves. 

  We had this Kaju Curry with vegetable pulao for lunch. Enjoy your weekend with your loved ones 😍. 

 And had left over Kaju Curry with rotis for dinner😋😋. 

Note

◆ Instead of using cut half cashew nuts you can use whole kaju's. 

◆ You can also use garlic while frying ginger. 

 ◆ Adding fresh cream is optional. If fresh cream not available  you can add malai(megada) on low flames. 

◆ Instead of kasuri Methi you can also use dried Methi leaves. 

◆ Instead of butter you can also use ghee. 

◆ Adjus water as per your requirement. 

Tips

● To get  rich and cream texture I used soaked cashew nuts and poppy seeds paste along with tomatoes. (You can skip this cashew nd poppy seeds in 
paste). 

● Fry cashew nuts on low flames, so that they do not burn. 

 ●Kaju Curry texture will be bit thick. Adjust thickness according your wish. 

Check out few curry  and other recipes👇 

               paneer butter masala

                          Kadai Paneer

                      khova paneer 

              Sweet Coconut paratha

                                             Lachha paratha

Hope you like Kaju Curry recipe. Give it a try and drop your comments in inbox.

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Thanks for visiting my blog,

ArunaSaraschandra 😄

Kaju Katli, Kaju burfi, cashew nut burfi

Kaju is one of the main dry fruit used in almost all Indian sweet recipes. This kaju katli is easy to prepare with minimum 3 ingredients but have follow the steps. This is 4rth time i am doing this recipe. The key to this recipe is to take fresh and fine powdered kaju, and preparing dough. You can store it in refrigerator for 30 days without changing its taste.

Let's start the recipe..

                Kaju katli || Kaju burfi

 Prep Time :  10 min
 Cook Time : 30 min
 Yields: 15 pieces
 Recipe Category: Sweet
 Recipe Cuisine: South Indian
 Author : Aruna

          Ingredients

Cashew nuts - 1 glass
Sugar - 1/2 glass
Cardamom powder - a pinch
Water-1/2 glass
Ghee -2tsp

I used that glass for measurement.

 Preparation

* Break cashew nuts into two pieces, grind into fine powder.

Method

1.Take a pan add sugar.

2. Add water to the sugar,mix it.

3. Boil it until sugar dissolves in water.

4. Now add powdered kaju and mix it tell without lumps.

5. Add 1/2 tsp of  ghee and elachi powder, skip adding ghee if ur using non stick pan. Stir the mixture well in low flame.

6. The mixture will become thick by leaving the edges of pan. Keep stirring continuously.

7. Check the consistency of mixture, it will comes to dough texture. Take some part of mixture in hands and make it like a dough, if it become like dough, it's ready.

8. Take a plate and grease it with ghee and cool the dough. Make the dough smooth by kneading, if u find any lumps.

9. Grease ghee to butte paper and to rolling - pin.

10. Apply ghee to ur hand to knead  the dough smoothly without any lumps. If you are  using gloves to hand, then skip it.

11. Roll the dough with rolling-pin, by adjusting the thickness of dough as according to your wish.

12. Cut the dough into diamond shape pieces. I did a mistake here, in hurry i cut the dough with zigzag knife. So, my kaju katil shape got disturbed. I will note it as main point,next time while doing this recipe🤗🤗.

13. Let it cool out in open air or keep in refrigerator for few minutes. The kaju katli becomes dry, and we can take it from cheese paper easily.

Yummy Kaju katli ready to eat 😋😋😋.

                          Note

◆ D't be panic if the dough is slippery while kneading dough. Again heat it to get the dough consistency. Check out steps-7.

◆ If dough is hard then add little milk and make it smooth.

◆ If you find any lumps, after adding in sugar syrup d't be panic you can make it smooth while needing dough.

Follow the above steps carefully, you will get tasty kaju Katli 😋😋.

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Thanks for visiting my blog,
ArunaSarasChandra 😄

Kaju paneer curry - no onion no garlic

 No onion No garlic kaju paneer curry. This kaju paneer curry is super creamy, rich and tasty. I like no onion nd no garlic recipes a lot. We can pair this curry with roti's,naans, flavored rice items and with biryani. I planned to pair this curry with jeera rice but Riddhesh like veggies which we add in biryani, also he love paneer that is cooked in this gravy. I wash veggies and paneer in water and then will give to him. Riddhesh use to eat well but now he stopped eating becoz of teething. Wish he again start eating well soon, thought to share this happy moment with you all that - Riddhesh first touched food - laddu on his Anna prasana day. We thought because of its color he touched and we replaced laddu with badusha and changed its place. You know what he again touched badusha and smashed it. Later he touched books nd jewellery. We all laughed loudly and felt he will become foodie like me. Right now he is not eating nd he will eat soon, have lots of recipes in my mind to prepare for him🤩. Once I start talking about Riddhesh I can't stop myself😄 let's jump into our recipe.

Event : Shhhhh Secretly cooking challenge

Taking this super delicious payasam recipe to shhhhh secretly cooking challange, this month theme was suggested by  Priya Iyer. I am paired with Narmada. I gave amchur powder and garam masala as secret ingredients using these she prepared tasty Chole masala. In turn Narmada gave me melon seeds and ginger I prepared this yummy and tasty kaju paneer curry.

Gongura Pachadi

Preparation time : 20 minutes  

Serves : 3 to 4 person 

Category : no onion no garlic 

Recipe Cuisine: Indian

Main ingredients : kaju nd paneer 

Ingredients

Paneer -200gms 

cashew nuts - 75gms adjust

For gravy

Tomato - 1 large or 2

Ginger - 1 inch

Melon seeds -2 tsp

Pumpkin seeds - 2 tsp

Cashew nuts - 10

Elachi - 1

Clove - 1

Cinnamon stick - 1/2 inch

Others

Red chilli powder - 1 tsp

Coriander powder -1 tsp

Jeera powder - 1/2 tsp

Garama masala powder - 1/2 tsp

Salt -as per taste

Oil - 3 tsp

Coriander leaves - 1 tsp finely chopped

Process:

1) let's prepare our gravy first, grind all the ingredients mentioned in above ingredients list (for gravy) for fine paste by adding little water and keep it aside.

2) Heat 3 tsp of oil in a pan then add cashew nuts fry till it changes color on low to medium flames and then take into bowl and keep it aside.

3) Now  add prepared gravy cook till its raw smell goes. 

4) later add all the spices mentioned and mix everything well. 

5) when oil starts oozing out add 1 & 1/2 half cup of water and mix everything well.

6) now add paneer cubes, cashew nuts and mix well. Adjust water as per your consistency. Close the lid and close it on low flames 7 to 10 min.

7) Atlast garnish it with coriander leaves.

That's it our tasty kaju paneer curry is ready to serve. 

Hope you liked this recipe, will meet you again with intresting recipe...bye

Yours

Aruna Saras Chandra

Onion and Tomato curry base || How to make basic onion and tomato gravy for curries

Onion and tomato curry base recipe with step by step pics and tips( will share video soon). This curry base is very tasty, spicy and aromatic. When i was child i was wondered how in hotels they prepare food that much quickly when we order😀. I know not many, few of us have same doubt , here is the answer. They prepare different types of gravy base ready, when food is ordered they use the gravy and main ingredients accordingly and prepare dish, is't it super quick and easy.

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  --> Vasus vegkitchen & press bell icon for future recipes.

 Today i am sharing one of popular curry base which we use regularly, that is onion tomato curry base. Both onions and tomatoes are always available at home, we can prepare it easily in any conditions. Use kashmiri red chili powder if available, it gives good color to the  curry. It is very easy to prepare any tough curries like 

** Kabuli chana curry(video), 

** kaju curry

** Punjabi dum aloo & paneer gravy curries if this gravy is ready.

 For example if you are preparing Kabuli chana curry, then soak kabuli chana for 8 hrs or overnight, boil it, add this curry base in some oil fry it and boiled kabuli chana in it. Cook it well by adjusting spices or you can also add kaju paste or cream at end while serving that's it. I even love to have this onion tomato curry base as spread on my masala dosa, it just taste yummy, try it once 😋😍. I stored this for 5 days in refrigerator, you can easily store it for a week, make sure that base is cooked well and container you stored is dry.

                                  Kabuli chana curry(video)

Foodie Monday Blog Hop 

Taking this recipe to Foodie Monday Blog Hop fb group's #256DesiBaseCurries theme.By this time you are all aware that i am part of this lovely group where we bloggers share recipe for theme suggested by a person in alphabetical order every week.  Today's theme was suggested Preethi ji, theme is to prepare any curry base. Preethi ji  is very talented chef do like her space for very tasty recipes from different regions. I bookmarked many of her many recipes to try, in that pistachio coated dry fruits seeds ball is my favorite. Also liked her Eggless chocolate cake, which is very tempting, also check her today's Onion and coconut curry base.

                               

  

                                   Onion Tomato Curry Base

Preparation time - 20 minutes

Serves : 1 bowl

Category : curries

Recipe Cuisine: Indian 

Main ingredients : onion & tomato

Author : Aruna SarasChandra

   

Ingredients

Onions - 3 big

Tomato - 3 

Oil - 1/2 cup

turmeric powder - 1/4 tsp

kashmiri red chilli powder - 1 tsp

coriander powder - 1 tsp

roasted cumin powder -1/2 tsp

garam masala powder - 1/2 tsp

ginger - 1 inch

garlic - 3 pods ( i did not used)

salt as per taste

Instructions

1) Finely chop onions and keep it aside. Heat oil in a pan add cumin seeds, let it fry well then add finely chopped onion and pinch of salt. Let it fry on low flames till it changes color.

2) Add finely chopped tomatoes, ginger & garlic (i did not used used) , grind it to fine paste.

3) Check onions, make sure that onions are well to golden color.

4) Now add turmeric powder, kashmiri red chilli powder, coriander and jeera powder, garam masala and salt. You can also use normal red chili powder too.

5) Now add tomato puree and mix everything well. I added some in mixer jar, as puree was left in it.

6) Cover the lid and cook it on low flames for 10 to 15 minutes till oil oozes out. Do mix it occasionally, in order to avoid burning on bottom.

That's it our onion tomato gravy curry base is ready, store it in clean container and store it in refrigerator. 

Tips

** Make sure that onions are fried well .

** Do cook onion and tomato mix well, so that we can store it for long time.

** I prefer to add kasuri methi, kaju paste or cream while cooking recipes. As we will get good creamy, fresh and aromatic flavors.

** We can use it as spread on dosa's or as curry for roti's, pulka's,or as spread on masala dosa or as gravy for curries.

Hope you liked this all in one onion tomato gravy curry base, do subscribe my youtube channel:

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Also check other gravy based recipes by just clicking the link below pic..

                                                      Baingan ke lonje

                         
                
                    Tamil Nadu - Sundakkai vatha kuzhambu

                    

                                     Punjabi Kadi
               

                 Hyderabadi Mirchi ka salan

                         Punjabi Dum aloo

                         

Uttarakhand - Phaanu

Kaju curry

pan-fried-mediterranean-veggies

Hope you like this tasty, healthy  and delicious Onion tomato curry base . Give it a try and drop your comments in inbox.

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You can also search recipe 
in BetterButter

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in MyTaste

Thanks for visiting my blog,

Aruna Saraschandra 😊