Famous in the coastal areas of Maharashtra, Goa, and Karnataka, Kaju or Cashewnut Curry, is a rich and creamy curry that is so delicious. I saw someone eating this curry in a video some months ago and have been wanting to make it ever since. I finally got the opportunity recently and here’s my version.

Kaju Curry

Ingredients:

• 1 cup whole cashew nuts
• 2 medium-sized onions, chopped
• 4-5 medium-sized tomatoes, chopped
• 6-8 cloves garlic
• 1 inch piece of ginger
• 3 dried red chillies
• inch piece of cinnamon
• 3 cloves
• star anise
• 2 bell peppers (any colour), chopped into big pieces
• 1 cup low-fat milk (optional)
• 1 tsp cumin seeds
• ¼ tsp turmeric powder
• 2-3 tsp red chilli powder
• ½ tsp garam masala powder
• 1 tsp jaggery powder
• 1 tbsp kasuri methi
• Salt to taste
• 2-3 tbsp ghee
• 2-3 tbsp butter

Method:

• Take 1 tsp ghee and butter in a pan and let the butter melt. Once the butter melts, add the cashew nuts and stir continuously until the cashews become golden brown. Remove and keep aside.
• Add some more ghee and butter and saute the chopped bell peppers till they are slightly cooked, but retain their crispness. Remove and keep aside.
• In the same pan, add one more tsp of ghee and butter, add in the cumin seeds and let them pop. Once they pop, add in the dry whole spices – dried red chillies, cinnamon, cloves and star anise and stir for a couple of seconds each before adding in the next spice.
• Then add in the chopped ginger and garlic and stir for a few seconds, add in the chopped onions and stir well.
• Add in 1 tsp salt, stir well and let the onions lightly brown and become translucent. Remove and keep aside.
• When the onions are cool, blend into a smooth paste and keep aside.
• Remove the paste from the blender and in the same blender, take about 12-15 fried cashews and blend into a powder. Add the tomatoes and blend the cashew powder and tomatoes into a smooth paste. Keep aside.
• In the same pan, pour the remaining ghee and butter and once the butter melts, add in the onion paste and stir continuously, not letting the paste burn or stick to the bottom of the pan.
• Once the onion paste has cooked and started to reduce, add in the tomato-cashew paste and stir well.
• Add in the dry spices – turmeric powder, red chilli powder, jaggery powder, garam masala, and salt, if needed and continue stirring. You may pop a lid on the pan and the tomato mixture may start splattering.
• Crush the Kasuri methi in the palm of your hand and sprinkle it on the gravy.
• Add in the bell peppers and cashew nuts. Stir well. Add 1-2 cups of milk and water to bring it to the consistency you desire. Let it come to a rolling boil.
• Switch off the gas and add finely chopped coriander leaves to garnish.
• Serve hot with rice or any Indian flatbread.