You are here

Kaju Curry

aditya28's picture
Would you like to try kaju curry at home? This recipe is just the way it is prepared in Indian restaurants. It is a delicious Indian Curry. It is included as a main dish in Indian lunch and dinner menu . Kaju Curry goes well with Pulao, but it can also be eaten with Naan .Cook, share and enjoy this kaju curry recipe.
  Ghee 1⁄4 Cup (4 tbs)
  Cumin seeds 1 Teaspoon
  Onions 1⁄2 Cup (8 tbs), grated
  Cashew nuts 25 (Soaked For 30 Minutes And Ground To A Paste)
  Cashewnuts 25 (soaked for 30 minutes and ground to a paste)
  Poppy seeds 1 Tablespoon (Soaked 30 Minutes And Ground To A Paste)
  Milk 1⁄8 Cup (2 tbs)
  Nariyal ka burada 1 Tablespoon (Desiccated Coconut)
  Turmeric 1⁄4 Teaspoon
  Chilli powder 1⁄4 Teaspoon
  Chili powder 1⁄4 Teaspoon
  Garam masala 1⁄4 Teaspoon
  Coriander seeds 1⁄2 Tablespoon, powdered
  Salt 1⁄2 Tablespoon
  Green chilies 2
  Khoya 1⁄8 Cup (2 tbs) (Mashed Into A Paste With Water)
  Mixed vegetables 3⁄4 Cup (12 tbs), blanched
  Thick cream 1⁄8 Cup (2 tbs) (For Garnishing)
  Chopped coriander leaves 1 Tablespoon (For garnishing)
  Chopped coriander 1 Tablespoon (For Garnishing)

Point1-Heat the ghee in a heavy based pan, and add the cumin.
Point2-When the seeds splutter, add onions and saut till a light brown.
Point3-Now add the ground paste and saut till the fat separates.
Point4-Increase the heat, add the vegetables, and turn around to mix.
Point5-Add the turmeric, chilli powder, garam masala, dhania, salt and the green chillies, and stir-fry to mix well.
Point6-Add 3/4 cups water and the khoya, bring to a boil, and then simmer, uncovered for 5-6 minutes.

Serve hot garnished with the cream and coriander leaves.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
10 Minutes
Cook Time: 
50 Minutes
Ready In: 
60 Minutes

Rate It

Your rating: None
Average: 3.2 (23 votes)


shantihhh's picture
Note:Khoa or khoya or khawa or mawa is a dairy product made by heating milk in an open iron pan to condense it. It is similar to ricotta cheese, but lower in moisture and made from whole milk instead of whey. A concentration of milk to one-fifth volume is normal in the production of khoa. Khoa is used as the base for a wide variety of Indian sweets. About 600,000 metric tons is produced annually in India. Khoa is made from both cow and water buffalo milk. Khoa is normally white or pale yellow. Khoa prepared in the winter may be saved for use in the summer and may acquire a green tinge and grainier texture from a surface mould. This is called hariyali (green khoa) and used to make gulab jamun. Originally produced by putting milk in an iron karahi and placing over a medium fire for several hours. The milk was simmered at 175–180°F (about 80°C), an ideal temperature to avoid boiling and minimize scorching. There are three types of khoya - batti, chickna, and daan-e-daar. Batti, meaning “rock,” has 50% moisture by weight and is grated like cheese. It can be aged for up to a year, during which it develops a unique aroma and a mouldy outer surface. Chickna (“slippery” or “squishy”) khoya has 80% moisture. For daan-e-daar, the milk is coagulated with an acid during the simmering and has moderate moisture content. acording to wikipedia-where I looked it up as I didn't know Shanti/Mary-Anne
Anonymous's picture
what is the recipe for white kaju curry?
Anonymous's picture
Thanks for sharing this wonderful recipe ...simply awesome!
Anonymous's picture
a dish to try for this season
Anonymous's picture
Kaju curry... is my favorite recipe for the Diwali... but cannot make it in a regular basis, for health reasons..
Anonymous's picture
a dish to try this diwali
Anonymous's picture
Kaju curry will make Diwali party special.
epicure's picture
I love your recipe. However, I do not quite like the idea of just having the cashew paste curry with no other vegetables or meat or tofu for that matter. This curry can serve as an ideal curry base for cooking meat or fish cubes. I making fish kaju curry tonight using this recipe :)
Anonymous's picture
This Kaju curry is going to be just the right antidote to the kaju katli.
califire's picture
I make a spiffing dry fruit curry for Diwali...same base like yours but with walnuts, dried figs and apricots and lots of cream.
thot4food's picture
I love cashews in all forms. curry included
Anonymous's picture
Kaju curry is my favorite.
Anonymous's picture
We had tried this dish in Goa......
Anonymous's picture
Can this recipe be used for making Kaju Chicken Curry.... if so would surely love to try it out!!
Anonymous's picture
interesting.... have never tried such a curry before. would loved it try though
Anonymous's picture
paneer goes well with this gravy
bronzegoddess.bright's picture
I might just try this out some time soon
sulakshana0512's picture
I simply adore Kaju curry. Mostly I had it in restaurants. But with this recipe in front of me, i am tempted to make it at home everytime.
shruti's picture
love the rich gravy but we don't use coconut in North India
Kaju Curry Recipe