Kaju Curry Recipe
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.
Ingredients
| 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) |
Directions
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.
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.
Comments
Comments: 19 |
Add a Comment
shruti says :
love the rich gravy but we don't use coconut in North India
Posted on: 20 October 2011 - 2:25pm
sulakshana0512 says :
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.
Posted on: 20 October 2011 - 2:10pm
bronzegoddess_bright says :
I might just try this out some time soon
Posted on: 20 October 2011 - 1:43pm
Anonymous says :
paneer goes well with this gravy
Posted on: 20 October 2011 - 1:29pm
Anonymous says :
interesting.... have never tried such a curry before. would loved it try though
Posted on: 20 October 2011 - 1:10pm
Anonymous says :
Can this recipe be used for making Kaju Chicken Curry.... if so would surely love to try it out!!
Posted on: 20 October 2011 - 12:40pm
Anonymous says :
We had tried this dish in Goa......
Posted on: 20 October 2011 - 12:34pm
Anonymous says :
Kaju curry is my favorite.
Posted on: 20 October 2011 - 11:29am
califire says :
I make a spiffing dry fruit curry for Diwali...same base like yours but with walnuts, dried figs and apricots and lots of cream.
Posted on: 20 October 2011 - 9:09am
Anonymous says :
This Kaju curry is going to be just the right antidote to the kaju katli.
Posted on: 20 October 2011 - 8:50am
epicure says :
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 :)
Posted on: 20 October 2011 - 8:45am
Anonymous says :
Kaju curry will make Diwali party special.
Posted on: 20 October 2011 - 4:52am
Anonymous says :
a dish to try this diwali
Posted on: 20 October 2011 - 2:32am
Anonymous says :
Kaju curry... is my favorite recipe for the Diwali... but cannot make it in a regular basis, for health reasons..
Posted on: 20 October 2011 - 2:07am
Anonymous says :
a dish to try for this season
Posted on: 20 October 2011 - 1:18am
Anonymous says :
Thanks for sharing this wonderful recipe ...simply awesome!
Posted on: 20 October 2011 - 12:09am
Anonymous says :
what is the recipe for white kaju curry?
Posted on: 19 October 2009 - 5:44am
shantihhh says :
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
Posted on: 11 April 2008 - 12:32am
Chef
