KAJU CURRY

Kaju curry or Kaju masala belongs to Mughlai cuisine. It is one of the best curries of the north India.

Lightly toasted cashews in the tomato gravy with khoya, milk and cream, it cannot get better than this. Generally poppy seeds paste, cashew paste is additionally added to make the gravy richer.

I have tried the recipe without poppy seeds and cashew paste. Results are different than the richer version. Khoya, milk and cream have done their magic again.

One should definitely try this slightly lighter version of Kaju curry.

Recipe of Kaju Curry

Ingredients for Kaju Curry

• 1 cup cashews
• ½ onions (diced)
• 1 cup tomatoes (diced)
• 50 gms khoya (grated)
• 1 cup whole fat milk
• 4 tbsp fresh cream
• ½ tsp red chilli powder
• ¼ tsp cardamom powder
• ¼ tsp shahijeera or caraway seeds
• 2 tejpatta or bay leaves
• 2 tsp sugar
• 1 tsp + 1 tbsp ghee or clarified butter
• 2 tbsp oil
• Salt to taste

How to make

Roast cashews in one teaspoon of ghee till lightly golden.

Make a fine paste of onion and tomatoes.

Heat oil in a pan. Add one tablespoon ghee to it.

Add bay leaves and caraway seeds to it.

As caraway seeds give out their aroma add onion tomato paste. Saute on low heat for 6 to 8 minutes.

Add a little water if the masala sticks to the pan.

Tip in the khoya, chilli powder and cardamom powder. Saute for two minutes.

Now add milk and let it cook for 5 minutes.

Put in the cashews. Cook for 2 minutes.

Add sugar, salt and 2 tablespoon cream. Mix well.

Garnish with remaining cream. Serve with roti or chapati.