Punjabi Kaju Kadai2021-02-13
- Servings: 4
- Prep Time: 10m
- Cook Time: 30m
- Ready In: 40m
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This information is per serving.
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.
- 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
Heat a pan and add 1 tablespoon oil.
Add Red Chilies and fry for 2 minutes. Let it cool and put it in a grinder.
In the same pan, add 1 cup onion cubes, fry until onions are light brown, put it in a grinder.
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.
In a Kadai 1 tablespoon oil, and fry cashews for 2 minutes and keep it aside.
In the same Kadai, add 1 tablespoon oil and heat it.
Add the ground paste add 2 green chilies fry for 2 minutes.
Add 1 cup of water and mix well.
Add capsicum and onion cubes and cook for 2 minutes. Add little water if required.
Add roasted cashews and mix well; add Kasuri methi, cilantro, and mix well.