Kaju Curry with Tofu (Indian Cashew Curry) is a rich creamy Indian dish that features cashew nuts. The combination of tender tofu and crunchy cashews in a flavorful blend of spices and creamy sauce makes for a satisfying and indulgent meal.
kaju also known as cashew nuts are widely used in Indian cuisine. They are versatile and are used in sweet and savory recipes.
I like to add these delicious nuts to my balsamic quinoa salad recipe which is my favorite lunch. They taste amazing in broccoli stir fry too.
I always use them for my vegan frosting and my orange cake is a very popular dessert.
Cashew nuts were introduced by the Portuguese to India and since then its consumption has evolved tremendously. When used in gravies cashew nuts help in thickening along with giving it a rich creamy base and a subtle sweet flavor.
What is kaju curry or kaju masala?
Kaju masala or kaju curry also known as cashew nut curry, is a traditional creamy and rich Indian dish made with onion tomato gravy and flavored with Indian spices and herbs along with heavy cream.
Health benefits of cashew nuts
Cashew nuts also known as kaju in India are great source of antioxidants and are anti-inflammatory. They promote heart health and regulate blood sugar. If eaten in the right proportion they help in weight management as well.
Why you will love this recipe
Protein-packed and nutritious
vegan and gluten-free
Creamy texture and flavorful
Satisfying and crowd-pleaser
Ingredients
Ingredient notes
Cashew nuts – Raw whole cashews work best in this kaju ki sabji.
Spices – I used mostly ground Indian spices that easily available in Indian households
Tofu – To add protein and calcium, I used high-protein tofu. You may use extra firm tofu also.
Coconut milk – Beverage-style coconut milk from SO company or SILK which comes in a tetra pack works in this kaju curry to keep this recipe lighter. You may use unsweetened canned coconut milk too.
Onion – red onion, white onion or even shallots work here fine.
Tomatoes – Its acidic flavor blends well with cashews.
Ginger – Root ginger in very small quantity is required here.
Garlic – Only few garlic cloves are needed because we do not want a very strong garlic flavor in this recipe. However, if desired ginger garlic paste also works here.
Oil – Avocado oil or olive oil, both are fine.
Kasoori methi – It is dried fenugreek leaves and it gives a nice aroma and flavor to this kaju masala curry.
For detailed measurements of ingredients, please scroll down to the printable recipe card at the bottom of this post.
How to make
Firstly, I heated oil in a nonstick pan and sauteed cashew nuts until golden in color. Then, I scooped them out in a plate.
Secondly, in the same oil, I sauteed tofu pieces until golden and kept aside in a plate.
Next, in the same pan, I added cumin seeds and let it crackle. Then, I added roughly chopped onion, tomato, ginger, garlic and few raw cashew nuts. After that, I sauteed for few minutes until aromatic and removed from the flame.
Thereafter, I blended the cooked onion masala with 3/4 cup coconut milk until smooth and creamy.
Afterwards, I poured the blended onion masala in the same pan along with bay leaf and let it cook for 4-5 minutes at medium-high flame. However, I kept stirring at intervals to make sure the gravy does not stick to the bottom.
As soon as the gravy starts to thicken, I added turmeric powder, red chili powder, coriander powder, garam masala powder and kasoori methi along with salt and sugar. Then, I stirred it well and cooked it covered at medium flame for 1 minute.
After this, I added water and the leftover coconut milk at low flame and stirred it again. Then, I folded in cooked cashew nuts and tofu. I let it cook covered for 1 minute at low heat.
Lastly, I removed the lid and folded everything well. I turned off the flame and garnished it with fresh cilantro or coriander leaves.
This Indian kaju curry recipe was lip-smacking delicious and beautiful to present.
Serving tips
kaju curry pairs well with steamed rice or palak rice. I also loved it with coconut rice. Parathas or naan also goes well with it.
Storing tips
This tastes best when served immediately. However, refrigerate the leftovers in an air tight glass container for about 5 days. If it thickens, then add little coconut milk and warm it up. Adjust salt before serving.
Expert tips
- While sauteeing cashews make sure to continuously mix them and keep the flame to medium heat.
- Keep the pan warm all the time and do not let it cool down when transferring nuts and tofu.
- Make sure to chop tofu in even-sized pieces for the best taste.
Yes! Air fry at 350 degree for 2-3 minutes shaking in between. Make sure to grease them with cooking spray. Do not overcook. For baking preheat oven at 400 degree and bake until golden in color for 6-8 minutes. make sure they do not burn.
Traditionally, its high in calories and fat. Here, I have added healthy fats and kept it as light as possible without compromising on taste. With the addition of tofu this curry is protein packed and nutritious.
More related recipes
Mushroom Masala
Rajma Masala
Malai Kofta
Tempeh Curry
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Kaju Curry with Tofu (Indian Cashew Curry)
Ingredients
- 2 tbsp olive oil/avocado oil
- 1 cup raw whole cashew nuts (unsalted and unroasted)
- 1 block of extra firm/high protein tofu (14oz or 16oz) (pressed and chopped into even small square pieces)
- 1/2 tsp cumin seeds
- 1 cup roughly chopped onions
- 1 cup roughly chopped tomatoes
- 1/2 inch root ginger
- 2-3 garlic cloves
- 1 cup unsweetened coconut milk (beverage style in tetra pack)
- 1 bay leaf
- 1/2 tsp turmeric powder
- 1/2 tsp Kashmiri chili powder/regular red chili pwder
- 1 tsp coriander powder
- 1/2 tsp garam masala powder
- 1 tbsp kasoori methi (dried fenugreek leaves)
- salt as per taste
- 1/4 tsp sugar
- 1/4 cup water
- 2-3 tbsp fresh chopped cilantro (to garnish)
Instructions
- Heat oil in a nonstick pan and sauté ¾ cup raw cashew nuts at medium flame until golden in color. Take them out in a plate/bowl and keep aside.
- In the same pan with the same oil, sauté tofu until golden from all sides. Take them out in a separate plate/bowl and keep aside.
- In the same pan ( do not any extra oil, just warm up the pan because the pan will be nicely tempered at this stage), add cumin seeds at high flame and let them crackle. Add onion, tomatoes, remaining ¼ cup raw cashew nuts, garlic and ginger. Sauté until they sweat and are aromatic. Turn off the flame and scoop them in a blender.
- Add ¾ cup coconut milk to the same blender and blend until smooth and creamy. Heat up the same pan again. (Do not add any oil because it will still be greasy and that’s enough to cook the gravy). Pour the blended ingredients into the pan and cook it with bay leaf at medium-high heat until it starts to thicken. Stir at intervals so it does not stick to the bottom of the pan. (This may take about 4-5 minutes).
- Add turmeric powder, chili powder, coriander powder, garam masala, kasoori methi, salt and sugar and stir. Cook covered at medium flame for 1 minute.
- Stir in remaining ¼ cup coconut milk and water to it. Fold in sauteed cashew nuts and tofu. Mix everything and cook covered at low heat for 2 minutes.
- Turn off the flame and remove the lid. Mix everything once again and garnish with cilantro. Serve it with rice, pulao, paratha,or naan.
Video
Notes
- If you feel the consistency is a bit thick for you add upto ¼ cup coconut milk. Adjust salt and serve.
- This tastes best when served immediately. However, refrigerate the leftovers in an air tight container for about 5 days. Warm it up in a microwave very well before serving. If it thickens add very little coconut milk and warm it up well and adjust salt. Do not cook at this stage just warm it up in microwave.
- Make sure to use raw whole cashew nuts for this recipe.
- At step 3, do not add any more oil in the pan. Just heat it up. If you are using a good quality nonstick pan it will still be greasy and that is enough to cook the gravy.
- I used high-protein super firm tofu (16oz) which does not require pressing. If you are using extra firm tofu, make sure to press it extremely well for the nice chewy texture of it.
Nutrition
Joan says
This looks interesting, I have never had tofu but this makes me want to try it out.
Blythe Alpern says
This curry looks insanely good. I always add turmeric to my stir-fry, but I’ve never thought about making a curry using it.
Madison says
I love a good cashew curry. Such a great meatless Monday option!
Luci says
This looks delicious. I add turmeric to a lot of my dishes because it taste great and has so many benefits.
Madi Rowan says
This looks so good! I love trying new curry recipes, so I’ll definitely be giving yours a try! I don’t eat tofu though so I may sub it out for chickpeas! Thanks for sharing!
Leanne says
Tofu works great with almost every dish. This turmeric recipe with cashew curry looks incredible!
Geeky Daddy says
This looks really good. I’ve just started experimenting with tofu and looking forward to trying this!
Ameron says
Tasted amazing. I truly recommend this. The star anise brought a nice touch which one doesn’t get to experience often. But the amount of coconut milk was a lot. I only used 2/3 of the amount in the recipe, and the curry still ended up looking more like a liquidy soup with tofu cubes floating here and there. I cut down on the water too, used only around a tablespoon.
Gunjan says
Thank you Ameron. I am so happy that you liked this curry recipe. I love the subtle flavor of star anise.
Willow says
This looks amazing! I love all the ingredients in this! Nice contrast of textures. Pinning for later.
Gunjan says
Thank you Willow. I hope you enjoy this recipe as much as we did.
Julia says
This looks so yummy!!! My boyfriend and I have been looking for new meals to cook and we have been loving tofu but are always looking for new ways to cook it!! I can’t wait to try this with him 🙂
Gunjan says
Thank you Julia. I hope you both enjoy this entree as much we did. 🙂
Maggie Unzueta says
I love tofu. I’m printing out your recipe right now! This looks amazing.
Gunjan says
Thanks. let me know how it turned for you. 🙂
Belle says
Yum! That looks so good!
Belle | One Awesome Momma