Creamy Cashew Curry (Kaju Masala) at Home

The Royal Comfort of Kaju Masala

Some recipes feel like silk on the tongue — Kaju Masala is one of them. Born in royal kitchens and perfected in Indian homes, this creamy cashew curry is proof that comfort and luxury can coexist in a single bite.

The secret? Cashews — slow-soaked, gently roasted, and blended into a velvety paste that turns even the simplest masala into a royal feast.

A Dish With a Royal Past

In Mughal courts, nuts weren’t just eaten — they were crafted into art. Almonds for wisdom, pistachios for joy, and cashews for indulgence. Cashew gravies became culinary signatures of Awadhi and Hyderabadi chefs.

Modern India inherited that legacy — transforming kaju masala into a festive family dish, rich yet gentle, celebratory yet comforting.

Ingredients (Serves 3–4)

Main curry:

· 1 cup Kedia Pavitra whole cashews (soaked for 1 hour)

· 1½ tbsp ghee or cold-pressed groundnut oil

· 2 medium onions, finely sliced

· 2 ripe tomatoes, pureed

· 1 tsp ginger-garlic paste

· 1 green chili (optional)

· ½ tsp turmeric powder

· 1 tsp red chili powder (Guntur or Kashmiri, per taste)

· 1 tsp coriander powder

· ½ tsp garam masala

· Salt to taste

For garnish:

· 1 tbsp cream or thick coconut milk

· Chopped coriander

· A few roasted cashews for crunch

Method: From Cashew to Cream

1. Soak & blend: Drain soaked cashews, add ¼ cup water, and blend into a smooth cream. This paste forms the soul of your curry.

2. Build the base: Heat ghee in a pan. Sauté onions until golden. Add ginger-garlic paste and green chili; cook till aromatic.

3. Spice symphony: Add tomato puree and spices. Stir till oil separates — that’s your flavour foundation.

4. Cashew magic: Lower the flame. Add the cashew paste and ½ cup water. Simmer gently, stirring often to prevent sticking.

5. Finish: Add salt and garam masala. Swirl in cream or coconut milk for final silkiness.

6. Garnish & serve: Sprinkle roasted cashews and coriander. Serve hot with jeera rice, roti, or millet parathas.

Nutritional & Ayurvedic Insights

Cashews are tridosha-balancing in moderation — grounding for Vata, energizing for Pitta, and nourishing for Kapha.

They’re packed with plant protein, magnesium, and zinc, supporting metabolism and heart health.

Every spoon of kaju masala tastes like memory — of festive evenings, laughter, and the fragrance of ghee-roasted cashews wafting through the kitchen.

It’s royal in its roots, humble in its heart — a perfect celebration of India’s heritage of wellness through taste.

If you are looking for a premium cashew, get yours from here (cashew) and enjoy both flavour and health benefits with confidence. When made with Kedia Pavitra cashews, it’s not just food — it’s the art of purity on your plate.