Kaju Curry is one of the main dishes of North Indian cuisine. This tangy, sweet, and creamy dish is based on dried fruits. Unlike butter chicken, this dish uses cashews instead of onions, but both recipes are equally delicious. Cashews are roasted in butter or oil, and then cooked together with the rest of the ingredients to make a curry rich in flavor. Once prepared, this curry tastes just like the sweet, creamy version of kaju.
For the masala curry, use two-third to three cups of water, a slit green chili, sauteed golden cashews, and about 1/4 to 1/2 teaspoon of sugar. Let the curry simmer for about 2 minutes, stirring occasionally. Then, turn off the heat and serve it with rice. Make sure to stir well! You will not believe how delicious this dish is! If you want a slightly less sweet curry, make a batch with roasted cashews and boiled potatoes.
For a spicier Kaju curry, use a mixture of green chillies paste, a little ghee, and about 120 grams of whole cashews. If you have kaju that isn’t as sweet, try adding a sprinkling of kasuri methi to the gravy as well. This dish tastes great with rice and other vegetarian dishes. It’s a must-have for a busy weeknight!
Freshly prepared tomato puree adds a tangy, earthy flavor to this spicy Indian dish. Garam masala and kasuri methi are two traditional spices used to flavor this dish. Several other ingredients can be added to the curry to make it more delicious and colorful. You can also add fried cashew nuts and fresh cream to your meal! The end result is a delicious, filling, and delicious curry!
Another delicious dish from the Konkan region is Kaju Curry, also known as Cashew Curry in Malvani. This dish is often served as a vegetarian delicacy at a goan wedding. It is prepared by roasting grated coconut and other ingredients like onion, garlic, and tamarind (a souring agent used in most Goan dishes). A side dish of this curry is Phulkas or Jeera rice. And don’t forget the salad!
Whether you’re serving it for lunch or dinner, Kaju curry can be a healthy alternative to cream-based dishes. Its creamy texture can be achieved by swapping cream for milk. Also, you can use regular cooking oil instead of butter. For this curry, heat up two teaspoons of oil in a large pan over medium-high heat. Add chopped tomatoes and onions, and cook until they are soft and mushy. Then add ginger garlic paste and cook until the mixture is smooth and mushy.