Kaju Curry Recipe: Make Cashew Curry at Home with a Special Twist to Enhance the Flavor

Cashew curry, also known as Kaju Curry, is a rich, creamy, and flavorful Indian dish that brings together the earthy taste of cashews with aromatic spices. This dish is perfect for special occasions or when you want to impress your guests with a unique and indulgent curry. While cashew curry can be found at many Indian restaurants, making it at home allows you to infuse it with your own twist and get a deeper, more personalized flavor.

In this recipe, we’ll add a special twist to the classic Kaju Curry by introducing an ingredient that enhances the flavor profile: saffron. Saffron adds a subtle sweetness and golden hue to the curry, making it more luxurious. Let’s get cooking!

Ingredients:

For the Cashew Curry Paste:

• 1 cup unsalted cashews
• 1 medium-sized onion, chopped
• 2 tomatoes, chopped
• 1-inch ginger piece
• 3-4 garlic cloves
• 2 green chilies (optional, for heat)
• 1 tablespoon poppy seeds
• 1 tablespoon melon seeds (optional, for richness)
• 1/2 teaspoon cumin seeds
• 1 tablespoon melon seeds or pumpkin seeds
• 1/4 cup fresh cream (optional for richness)

For the Curry:

• 2 tablespoons ghee or oil
• 1 teaspoon cumin seeds
• 1 cinnamon stick
• 1 bay leaf
• 1/4 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1/2 teaspoon red chili powder
• Salt to taste
• 1/2 cup milk (or water, for a lighter version)
• 1/4 teaspoon saffron strands soaked in warm water or milk (the special twist!)
• Fresh coriander leaves for garnish
• Optional: 1/2 teaspoon sugar to balance the flavors

Instructions:

Step 1: Prepare the Cashew Paste

1. Roast the Cashews: In a dry pan, lightly roast the cashews until they turn a golden brown. Let them cool for a few minutes.
2. Blend the Paste: Add the roasted cashews, chopped onions, tomatoes, ginger, garlic, and green chilies to a blender. Add the poppy seeds, melon seeds, cumin seeds, and fresh cream (optional). Blend everything into a smooth paste by adding a bit of water as needed.

Step 2: Cook the Base

1. Heat Ghee or Oil: In a deep pan or kadhai, heat the ghee (or oil) over medium heat.
2. Add Whole Spices: Once hot, add cumin seeds, cinnamon stick, and bay leaf to the oil. Let them splutter for a few seconds.
3. Add the Cashew Paste: Add the prepared cashew paste into the pan. Stir it well and let it cook for about 5-7 minutes until the oil begins to separate from the paste.
4. Spices: Now, add turmeric powder, coriander powder, garam masala, red chili powder, and salt. Stir everything together, allowing the spices to cook and release their aroma. Cook for another 3-4 minutes.

Step 3: Add Liquid and Saffron

1. Add Milk or Water: Pour in the milk or water gradually, depending on your desired consistency. Stir to combine. If you want a thicker gravy, use less water. For a lighter curry, increase the water.
2. Add the Special Twist – Saffron: Add the saffron strands soaked in warm water or milk to the curry base. This will lend the curry a rich golden color and a unique aroma. Stir well to incorporate the saffron into the sauce.

Step 4: Simmer and Adjust

1. Simmer the Curry: Let the curry simmer on low heat for 10-15 minutes to allow the flavors to meld together. Taste and adjust salt or sugar (if necessary) to balance the flavors.
2. Optional: For an extra creamy texture, add a little more fresh cream towards the end.

Step 5: Add the Cashews

1. Add Whole Cashews: Gently fold in the whole cashews into the curry. Let them warm up and soften in the sauce.

Step 6: Garnish and Serve

1. Garnish: Finish off the curry by garnishing it with freshly chopped coriander leaves.
2. Serve: Serve the Kaju Curry hot with naan, roti, or steamed basmati rice. Enjoy the creamy, flavorful twist you’ve added with the saffron!

Pro Tips:

1. For Extra Richness: You can add a tablespoon of yogurt or coconut milk to the curry for an extra rich and creamy texture.
2. Spice Level: Adjust the green chilies and red chili powder based on your preference for heat. If you want a milder version, skip the green chilies.
3. Soaking Cashews: Soaking the cashews in warm water for 15-20 minutes before blending them can help in creating a smoother paste.

Conclusion:

With its creamy texture, rich cashew flavor, and the exotic touch of saffron, this Kaju Curry is a dish that is sure to stand out on your dinner table. The secret twist of saffron enhances the aroma and flavor, making this curry even more luxurious. Serve it to your family or guests and watch them enjoy every spoonful of this delightful dish!