Kaju Curry with Tofu (Indian Cashew Curry)
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.
Servings 4
Calories 384kcal
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
Calories: 384kcal | Carbohydrates: 12g | Protein: 21g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 11mg | Potassium: 185mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 1mg