By Aditi Saraswat
July 1, 2026
Skip ordering this weekend and treat yourself to a rich, creamy Kaju Curry that adds restaurant-style tastes to your dining table with very little effort. A rich bowl of Kaju Curry with warm rotis feels satisfying to have after a stressful week.
1½ cups whole cashews 2 tbsp ghee 2 medium onions (finely chopped) 2 tomatoes (pureed) 1 tbsp ginger-garlic paste ½ cup fresh cream ½ cup milk 1 tsp cumin seeds 1 tsp Kashmiri red chilli powder ½ tsp turmeric powder 1 tsp coriander powder ½ tsp garam masala 1 tsp kasuri methi Salt to taste 2 tbsp chopped coriander
In a pan, lightly roast the cashews in one tablespoon ghee until they turn lightly golden. Remove them and keep them aside so that they remain crunchy.
Add a little more ghee to the pan and add cumin seeds, onions, and ginger-garlic paste to it. Cook it until the onions turn deep golden, but not burnt.
Now, add the tomato puree, chilli powder, turmeric, coriander powder, and salt. Cook this until the masala gets a thick texture and the ghee starts separating around the edges.
Pour in milk and cream slowly, and keep mixing constantly over low heat to make a silky, restaurant-style gravy with a smooth texture.
To the gravy, add roasted cashews, crushed kasuri methi, and a splash of water if required. Simmer it for five minutes so that the flavours mix in beautifully.
Lastly, finish it with garam masala and fresh coriander and serve hot with jeera rice or soft phulkas.