Are you expecting some guests lately and want to welcome them with some mouth-watering delicacies? Then try something different this time. The simple Shahi Paneer and Butter Naan won’t do the trick this time. Try this lip-smacking Kaju Curry this time. Today we are going to tell you how to prepare this delicious dish at home easily. For your information, let me tell you that is a purely Indian recipe, which is spicy just like the people of our country. It will take near about 30 minutes to 1 hour to prepare this dish. So come let’s see how this appetising Indian cuisine is made.
Ingredients Required to Make Kaju Curry
- 1 cup Cashews
- 1 tablespoon refined oil or butter
- 3 chopped tomatoes
- 2 Bay Leaves (Tej Patta)
- 1 tablespoon ginger garlic paste
- 2 finely chopped green chillies
- ½ teaspoon Kashmiri red chilli powder
- ½ teaspoon Garam Masala
- 2-3 tablespoon milk cream
- Water as per the need
- 2 tablespoon butter
- ½ teaspoon sugar
- ½ teaspoon fenugreek seeds powdered (Kasuri methi)
- 2 tablespoon chopped coriander leaves
- Salt to taste
Method to Prepare Kaju Curry
To make Kaju Curry, heat one tablespoon butter in a pan. But be careful that the butter doesn’t get burned. Simmer the heat. Add cashews to it and roast it until brown. Keep stirring it using a spoon so that the cashew doesn’t get burned. Take those roasted cashews out on a plate. Add some bay leaves to the pan and roast it for few seconds. Add chopped tomatoes and water and let it sauté for few minutes until the tomatoes become soft. Till the tomatoes are being cooked take a mixer jar and grind 20-25 cashews in it. Take this powder out in a bowl.
If the tomatoes are cooked, turn off the heat and let it cool down. After it’s cooled down, take the bay leaves out of the tomato gravy. Add this cooked tomato gravy in the mixer jar and make a puree out of it.
Keep the pan back on the heat after emptying out the contents. Add 2 teaspoons of butter in it. Add ginger garlic paste to the heated butter and sauté it till it is brown. Add the ground cashew powder to it and mix it well using a spoon. Keep the heat on simmer. When the cashew powder becomes golden brown, add the tomato puree to it and cook it properly. Heat the mixture on medium heat for 5 minutes. Add red chilli powder to the paste and mix it well. Add water depending on the consistency and cook it well. Add few chopped green chillies and heat for 5 minutes. Add salt to taste and heat it.
Add Garam Masala and Kasuri Methi to it and mix it well. Add the milk cream to it and mix it properly. When the cream gets completely mixed into the gravy, turn off the heat. Garnish it with freshly chopped green coriander leaves and serve it with Tandoori Naan or Veg Biryani.
