Kaju Curry Recipe

Kaju Curry Recipe Ingredients:

• 150 gm – Whole Cashews
• 1/2 cup – Cashew (for gravy)
• 200 gm – Butter
• 1 service spoon – Cooking Oil
• 2 pinch – Asafoetida
• 1/2 teaspoon of cumin Seeds
• 1 cup – Tometo (chopped)
• 1/2 cup – Onion (chopped)
• 1 inch – Ginger (chopped)
• 1/2 teaspoon Coriander Powder
• 1/2 teaspoon Turmeric Powder
• 1/2 teaspn – Garam Masala
• 1/2 teaspoon Red Chilli Powder
• 2 – By Leaf
• 1 inch – Cinnamon
• 6 – Garlic Clove (chopped)
• 2 – Green Chilli (chopped)
• 1/2 teaspoon – Salt (as per taste)
• 1/3 teaspoon – Red Chilli Powder (for color)
• 1 teaspoon – Lemon Juice
• 1 teaspoon – Fenugreek Leaves
• 1 teaspoon – Suger
• 1 service spn – Fresh Cream
• 1 tablespoon – Green Coriander Leaves (chopped)

Kaju Curry Recipe Instructions:

Step 1
First place a flat pan on top of the flame and put a tablespoon of butter in it, keeping the flame low, when the butter becomes hot, put whole cashew nuts in it stir slowly, and roast lightly golden. Keep in mind that the butter has to be melted only, not burnt. When our cashews become golden roasted, take them out on a plate and keep them aside.
Step 2
Now put a pan on top of the flame and add one tablespoon of cooking oil to it, when the cooking oil becomes hot, put chopped garlic inside it and fry it golden, after that put chopped onion inside it and fry it golden. After that add chopped tomatoes and 1/2 cup cashew nuts, ginger, and green chili while stirring the tomatoes will soften.
Step 3
When our tomatoes become soft, we will turn off the flame and after cooling them, we will blind them in a blender and prepare a fine batter.

Mixing all well will come for 30 seconds after that turn off the flame. After taking it out in a serving bowl, garnish with chopped coriander and fresh cream. Now our Kaju Curry Recipe is ready, serve it hot, you can eat it with roti, naan, paratha, and lachha paratha with raw onion.

Kaju Curry Recipe

 Tips And Notes

1 – While roasting cashews with butter, keep in mind that when adding butter, the butter should not burn, it should just melt a little, otherwise our cashews will not be roasted well.
2 – If you do not want to eat garlic and onions, then you can remove them from the recipe and add a little tomato extra in their place.
3 – While adding the cream to the gravy, keep the flame very low, if possible, turn off the flame and after mixing the cream well, turn on the flame.

 Faq

Q: What can you make with cashews?
Ans: Cashew is used in making gravies of settled dishes and many types of sweets are also made from cashews and cashews are also useful in topping for many dishes. You can eat it raw and roasted too.
Q: How long can we use the cashew curry recipe?
Ans: Although cashew curry tastes good only when eaten hot, you can store it in an airtight container in the refrigerator and use it for two to three days.
Q: When not to eat cashews?
Ans: Fiber is found in abundance in cashews, so eating cashews is better for health, but for people who have complaints of migraine, doctors advise them not to eat cashews.

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In Conclusion