Goan Cashew Curry | Kaju Tonak | Cashew Masala

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Cashew curry or Kaju curry is a delicious vegetarian dish made with cashewnuts in a tangy and spicy coconut-based gravy. This is specially made for Goan weddings.

Another delicious dish from the western coast of India or the Konkan region is the spicy Goan Cashew curry or Kaju Curry. This dish turns out tasty or I should say heavenly. Curry is normally made using the best quality Goan cashew nuts and served as a vegetarian delicacy in Goan weddings and parties.

How is Indian vegetarian cashew curry made?

Kaju curry is also known as kaju tonak. Goan Kaju curry is made by following the traditional style of Goan cooking which consists of roasting grated coconut along with onion, garlic, and spices. Later this is ground by adding tamarind and turmeric powder. Tamarind is used as a souring agent in most of the Goan dishes.

Traditionally the grinding of roasted grated coconut mixture was done using a big mortar and pestle or on a grinding stone and those curries tasted heavenly. But nowadays people grind using the mixer or grinder.

The ground gravy is then added to stir fried onion, tomatoes, and capsicum. Some people even add boiled potatoes. After this the soaked cashew nut are added to the gravy and simmered. The taste of cashew nuts makes the curry rich. Since I have added tomatoes to the curry, I have used only ½ marble sized tamarind ball.

If you thought about cashew fruit and wondered what to make with it, try this cashew fruit subzi.

Health benefits of cashew nuts:

Cashew nuts are good for health as it is packed with energy, vitamins, minerals, and antioxidants. They are rich in calories and protect the heart by lowering the bad cholesterol in the body. However, it is recommended to eat cashew nuts in limited quantity. Anything in excess is not good right?

Ingredients to make kaju curry:

1. Coconut: Freshly grated coconut or even dedicated coconut can be used in making the curry.
2. Cashew nuts: Unsalted, unflavored, and peeled cashew nuts should be used. You can even use peeled raw and tender cashew nuts.
3. Vegetables: Vegetables like onion, tomato and green capsicum are added while cooking this recipe. You can even use red bell pepper if green one is not available.
4. Spices: Different spices like coriander seeds, cumin seeds, dry red chilies, black peppercorns, and cloves are added to make the spicy curry.
5. Tamarind: Little tamarind is added to make the curry tangy. If tamarind is not available, you can add little tamarind paste too.
6. Turmeric powder: Turmeric powder is normally added to almost every Indian curry. It is available in any Indian store.

Let us look into the steps to make Goan cashew masala:

1. Soak the cashew nuts into hot water for at least 30 minutes. Drain and keep aside.
2. Heat a kadai and add 2 tablespoon oil. When the oil heats, add ¾ of the finely chopped onion and fry till the onion turns pinkish.
3. Now add chopped garlic and stir till the raw smell of garlic goes away.
4. Add the spices like coriander seeds, cumin seeds, peppercorns, cloves and dry red chilies and fry till they turn brownish on low heat. Do not burn.
5. Add grated coconut and roast till it turns brownish and switch of the gas. Add turmeric powder and tamarind ball, stir, and let it cool down.
6. After cooling, grind the above-mentioned grated coconut mixture by adding 1 and ½ cups water to make a thin paste. Add more water if needed, but do not make the gravy very watery. Keep it aside after grinding.
7. Now heat the same kadai which will be empty and add 2 tablespoon oil.
8. To this add onion and fry till it turns pinkish. Add chopped tomato and fry till tomato turns mushy.
9. Now add diced capsicum and stir fry for 10 Minutes or till capsicum softens.
10. Now add the gravy from the mixer and stir well.
11. Add cashewnuts to the gravy in the kadai.
12. Stir and simmer for 10 Minutes. Adjust salt to taste.
13. Garnish with chopped coriander leaves.

How to serve cashew gravy?

Serve this curry for parties along with bread or rotis. You can also have this curry with jeera rice or veg pulao. Also do try the mushroom xacuti which we make in a similar way.

What type of cashews should be used to make Goan style cashew masala?

Use unsalted, peeled cashews to make the curry. You can even use “bibe” or raw cashews which are sold in Goan markets during the summer season.

In Goa we get “bibe” in summer which we love to eat. This kaju curry tastes great with those “bibe” or raw cashew nuts. We also get cashew nuts directly from the cashew fruit. These are roasted on charcoal. Then the outer shell is crushed using a stone or “khalbatyacho dando” meaning pestle. The cashew nut which lies inside tastes awesome. I went into a flashback of the past where the aroma of roasting raw cashew nuts with shell intact would fill the atmosphere… Gone are those days…

Goan Cashew Curry | Kaju Curry

Cashew curry or Kaju curry is a delicious vegetarian dish made with cashewnuts in a tangy and spicy coconut-based gravy. This is specially made for Goan weddings.

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Course: Main Course, Main Dish

Cuisine: Goan, Indian

Prep Time: 10 minutes

Cook Time: 45 minutes

Servings: 4 People

Author: Raksha Kamat

Equipment

• Mixer grinder
• Wok/Kadai

Ingredients

• 1 cup grated coconut
• 1 cup cashew nuts halved
• 1 medium sized tomato finely chopped
• 2 medium sized onion finely chopped
• 1 capsicum diced
• 5 garlic pods chopped
• 1 teaspoon coriander seeds
• 1 teaspoon jeera seeds
• 3 dry red chilies/ byadgi red chilies
• 5 peppercorns
• 2 cloves
• 1/2 marble sized ball of tamarind
• 1/2 teaspoon turmeric powder
• 4 tablespoon oil
• 1 tablespoon chopped coriander leaves for garnish
• Salt to taste

Instructions

• Soak the cashew nuts into hot water for at least 30 minutes. Drain and keep aside.

For the gravy:

• Heat a wok/kadai and add 2 tablespoon oil. When the oil heats, add ¾ of the finely chopped onion and fry till the onion turns pinkish.
• Now add chopped garlic and stir till the raw smell of garlic goes away.
• Add the spices like coriander seeds, cumin seeds, peppercorns, cloves and dry red chilies and fry till they turn brownish on low heat. Do not burn.
• Add grated coconut and roast till it turns brownish and switch of the gas. Add turmeric powder and tamarind ball, stir, and let it cool down.
• After cooling, grind the above-mentioned grated coconut mixture by adding 1 and ½ cups water to make a thin paste. Add more water if needed, but do not make the gravy very watery. Keep it aside after grinding.
• Now heat the same kadai which will be empty and add 2 tablespoon oil.
• To this add onion and fry till it turns pinkish. Add chopped tomato and fry till tomato turns mushy.
• Now add diced capsicum and stir fry for 10 Minutes or till capsicum softens.
• Now add the gravy from the mixer and stir well.
• Add cashewnuts to the gravy in the kadai.
• Stir and simmer for 10 Minutes. Adjust salt to taste.
• Garnish with chopped coriander leaves.

Notes

• Use unsalted, peeled cashews to make the curry.
• You can even use “bibe” or raw cashews which are sold in Goan markets during the
• summer season.Serve hot with rotis or bread.

Tried this recipe?Mention @rakshaskitchen or tag #rakshaskitchen!

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Note: Recipe was first published on 2nd Feb 2016. It is republished with new pinterest image.

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