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Punjabi Kaju Kadai

2021-02-13
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 30m
  • Ready In: 40m
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Nutritional Info

This information is per serving.

  • Calories

    596
  • Carbohydrates

    28g
  • Fat

    45g
  • Protein

    18g
  • Serving Size

    100g
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Restaurant Style, Kaju Kadai, aka Cashew Curry, is another delicacy from Punjabi cuisine. In this curry, roasted cashews are slowly cooked in a spicy and silky onion tomato based gravy.

Ingredients

  • 1 Cup Cashews
  • 1/4 Cup Coriander Leaves
  • 3 Green Chilies
  • 1 Large Onion
  • 1 Large Tomato
  • 2 Tablespoon Cashews
  • 15 - 20 Red Chilies
  • 1/2 Teaspoon Garam Masala
  • 1 Teaspoon Kasuri Methi
  • 1 Teaspoon Shah Jeera
  • 2 Sticks Cinnamon
  • 1 Cup Onion Cubes
  • 1 Cup Capsicum Cubes

Method

Step 1

Heat a pan and add 1 tablespoon oil.

Step 2

Add Red Chilies and fry for 2 minutes. Let it cool and put it in a grinder.

Step 3

In the same pan, add 1 cup onion cubes, fry until onions are light brown, put it in a grinder.

Step 4

Add little oil in Kadai and put 1 teaspoon Shah Jeera, 2 sticks cinnamon, 1 cup chopped tomatoes put it in the grinder, add 2 tablespoons cashews add 1 teaspoon salt, grind and make a smooth paste.

Step 5

In a Kadai 1 tablespoon oil, and fry cashews for 2 minutes and keep it aside.

Step 6

In the same Kadai, add 1 tablespoon oil and heat it.

Step 7

Add the ground paste add 2 green chilies fry for 2 minutes.

Step 8

Add 1 cup of water and mix well.

Step 9

Add capsicum and onion cubes and cook for 2 minutes. Add little water if required.

Step 10

Add roasted cashews and mix well; add Kasuri methi, cilantro, and mix well.

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