Kaju Curry
Made with love in France, this Chasseur Round French Oven locks in moisture and flavour—perfect for rich, creamy curries like kaju curry. The self-basting lid keeps everything tender and delicious. It goes from stove to table effortlessly, and looks beautiful while doing it!
Ingredients 21
For Cashew Paste
1 1⁄2 onion, medium, roughly chopped
20 ‒ 25 cashews
For Gravy
2 tbsp ghee
1 tbsp oil
20 ‒ 25 cashews, lightly roasted or fried, for texture
1 tsp cumin seeds
Pinch asafoetida (hing)
1 cardamom pod
1 bay leaf
1 piece cinnamon, small
2 tbsp garlic-chili paste
1 onion, medium, finely chopped
1 tsp ginger paste
1⁄2 tsp turmeric powder
1⁄2 tsp cumin powder
1⁄2 tsp coriander powder
1 tsp red chili powder
salt, to taste
2 tomatoes, pureed or finely chopped
1 tsp kasuri methi, crushed
coriander leaves, chopped, for garnish
1 tbsp butter, for final finish
1⁄4 tsp garam masala
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Method 12
Boil chopped and together in water for 5–7 minutes. Once soft, drain the water and blend them into a smooth paste. Set aside.
Heat and in a pan. Add cashew paste and fry until golden brown. Remove and keep aside for later.
In the same pan, add , a pinch of , and the whole spices—, , and . Let them sizzle until aromatic.
Add and sauté for a few seconds until the raw smell fades.
Add finely chopped and cook until golden brown.
Add , , , , and salt. Mix well and cook the spices until the oil begins to separate.
Add pureed or finely chopped . Cook until the tomatoes break down and the mixture thickens.
Add the prepared cashew-onion paste. Mix well and cook for a few minutes, adjusting water for desired consistency.
Add the fried back to the gravy. Stir in crushed .
Finish with and a pinch of . Mix gently and cook for another minute.
Turn off the heat and garnish with chopped coriander leaves.
Serve hot with naan, roti, or rice.
