Restaurant-style cashew gravy recipe — rich creamy kaju curry in a bowl

Main Course

Restaurant-Style Cashew Gravy (Kaju Curry)

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Prep Time

20 min

Cook Time

30 min

Serves

4 servings

Difficulty

Medium

The secret to restaurant-style rich, creamy gravies is cashews. This versatile cashew gravy base works as the foundation for paneer, vegetables or even chicken curries — smooth, luxurious and deeply flavourful.

✦ Nutrition Highlights

Rich in heart-healthy fats from cashewsProtein from cashews + dairyAntioxidants from tomatoes & spicesIron & zinc from cashewsGluten-free naturally

Ingredients

11 cup (150g) TheNetBasket cashews W240
22 large onions (roughly chopped)
33 medium tomatoes (roughly chopped)
41 inch ginger + 5 garlic cloves (paste)
51/2 cup warm water for soaking cashews
62 tbsp ghee or butter
71 tsp cumin seeds
82 green cardamom pods
91 bay leaf
101 tsp coriander powder, 1/2 tsp turmeric, 1 tsp Kashmiri red chilli powder
111 tsp garam masala
12Salt to taste, 1 tsp sugar
131/4 cup fresh cream (for finishing)
142 tbsp coriander leaves (garnish)

Approx. Calories

~280 kcal per serving

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Step-by-Step Instructions

1
Soak cashews in warm water for 30 minutes. Blend to a completely smooth paste with 1/4 cup of the soaking water. Set aside.
2
Heat ghee in a heavy-bottomed pan. Add cumin seeds, cardamom and bay leaf — let them splutter for 30 seconds.
3
Add onions and sauté on medium heat for 12–15 minutes until deeply golden brown. This step is crucial for a rich flavour.
4
Add ginger-garlic paste and cook for 2 minutes until the raw smell disappears.
5
Add tomatoes, turmeric and salt. Cook on medium heat for 8–10 minutes until tomatoes completely break down and the oil separates.
6
Add coriander powder, Kashmiri chilli powder and garam masala. Cook for 2 minutes, stirring constantly.
7
Add the cashew paste and 1 cup water. Stir well and simmer on low heat for 5–6 minutes. The gravy will thicken.
8
Add sugar to balance the tomatoes. Taste and adjust salt and spice.
9
Finish with fresh cream and simmer for 1 more minute. Garnish with coriander.

💡 Chef's Tips

•The key to a smooth gravy: soak cashews for at least 30 minutes and blend in a high-powered blender for 60+ seconds.
•For paneer kaju curry: add cubed paneer in the last 3 minutes — don't overcook as paneer toughens.
•For a richer restaurant taste, add 1 tbsp of butter right at the end (butter chicken style).
•This gravy freezes beautifully for up to 2 months — make a large batch and freeze in portions.
•Kashmiri red chilli gives beautiful colour without excessive heat — perfect for children.

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All ingredients used in this recipe are available at TheNetBasket — premium quality, FSSAI certified, delivered fresh.

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