Wishing a very happy Janmashtami to you all and your family. May Lord Krishna fill your life with bliss and joy. May God bless you all with good health, happiness and prosperity 🙏
Kaju or cashew nut curry. A no onion garlic rich creamy, mildly spicy and delicious tomato based gravy with fried cashew nuts. A scrumptious side dish to serve with paratha, puri or any bread and rice dishes.
You can also make it with onion garlic. Also sharing the recipe below with onion and garlic. You may like some Janmashtami special recipes on this blog. Click on the link for recipe.
2. Chhena kheer
And many other dessert, sweet and no onion garlic satwik recipes. Or you might like to try Janmashtami prasad thali to celebrate the festival from the blog of Poonam Bachhav.
This Kaju curry is completely Satwik recipe. But you can also make it with onion garlic if you want as I mentioned above. To make with onion garlic fry the roughly chopped onion, garlic cloves, ginger and green chilli. When onion becomes translucent add tomatoes. Saute till tomato becomes mushy. Let the sauteed mixture cool down and grind into a smooth paste. Then follow the steps as given below. Add the ground mixture in oil instead of tomato green chilli and ginger paste.
I served this delicious Kaju curry with paratha. To make paratha in a bowl mix 1 cup maida or refined flour and 1/2 cup whole wheat flour or atta. You can use only maida or only atta if you want. Add 1/4 teaspoon salt and 2 teaspoon oil or ghee. Mix well. Now add water gradually to make a smooth dough. Smear the dough with half teaspoon of oil. Cover and keep aside for 30 minutes. Make medium sized balls and roll into a thin roti with the help of little flour. Fold the round roti into half then fold again into a triangle. You can spread ghee on both layers. Fry the triangle paratha from both sides on a griddle or tawa.
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Kaju or cashew nuts – 3/4 cup
Ghee or clarified butter – 1 teaspoon
Tomato – 3 medium
Ginger – 1/2 inch piece
Green chilli – 2-3 or to taste
Cashew nuts or Kaju – 2 tablespoon
Poppy seeds or khas khas – 2 tablespoon
Melon seeds – 2 tablespoon
Oil – 3 tablespoon
Salt to taste
Sugar – 1/2 teaspoon
Cumin powder – 1 teaspoon
Coriander powder – 1 teaspoon
Turmeric powder – 1/4 teaspoon
Fresh cream – 2 tablespoon
Kashmiri red chilli powder – 1&1/2 teaspoon
Garam masala – 1/2 teaspoon
Kasuri methi – 1/2 teaspoon
Water 1&1/2 cup + 4 tablespoon
Cilantro or coriander leaves – 1 tablespoon, chopped, optional
1. Dry grind cashew nuts, poppy seeds and melon seeds into a fine powder. Add 4 tablespoon water and grind again to make smooth paste.
2. Grind chopped tomatoes, 1-2 green chilli and ginger. Make a smooth paste.
3. Heat one teaspoon ghee or butter in a pan. I used ghee. Add the cashew nuts or Kaju and fry on low medium heat till light golden brown. Take out the cashews and ghee and place on a plate.
4. In the same pan heat 3 tablespoon oil. You can use ghee or butter if you want. Add tomato, chilli and ginger paste, cumin powder, coriander powder, turmeric powder, Kashmiri red chilli powder, salt and sugar. Saute till oil leaves the sides.
5. Add cashew nuts, melon seeds and poppy seeds paste and fresh cream. Saute again till everything dried up and oil leaves the sides.
6. Add water and let it boil for 4-5 minutes on low heat. Stir in between to avoid sticking to the bottom.
7. Now add the fried cashew nuts, 1-2 slit green chili and chopped cilantro or coriander leaves . Reserve some fried cashew nuts for garnishing. Cook again for 3-4 minutes.
8. Crush the Kasuri methi with your palm and add in the gravy. Mix well.
9. Add garam masala and remove from heat. I have used homemade Bengali garam masala. Get the recipe here.
10. Garnish with cilantro or coriander leaves and fried cashew nuts. You can also use fresh cream to garnish your Kaju curry. Serve with paratha, puri, or any bread and rice dishes.
1. You can use ghee or butter instead of oil to make the gravy.
2. You can also use 1-2 tablespoon more cream at the end if you want.
3. Dry roasted cashew nuts can be used instead of fried cashew nuts.
4. Use green chilli according to your taste.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.
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