Indori Kaju Kari

"Indori Kaju Kari: A Symphony of Creamy Richness and Irresistible Flavors!"

Indori Kaju Kari: A Royal Delight from the Heart of India

Indore's vibrant culinary heritage isn't just limited to street food; it extends to royal, rich dishes like Kaju Kari. This creamy cashew curry is a quintessential part of festive celebrations and special occasions in households across Indore. With its luxurious cashew paste and aromatic spices, Kaju Kari offers a velvety texture and a burst of flavors that will leave you craving for more. Let's embark on a journey to recreate this royal delicacy in your kitchen!

### Ingredients

- 1 cup cashew nuts (whole)

- 2 tablespoons poppy seeds (khus khus)

- 2 tablespoons melon seeds (magaz)

- 1/4 cup fresh cream

- 2 tablespoons yogurt

- 2 large onions, chopped

- 2 large tomatoes, pureed

- 1 tablespoon ginger-garlic paste

- 2-3 green chilies, slit

- 1 teaspoon cumin seeds

- 1 teaspoon coriander powder

- 1/2 teaspoon turmeric powder

- 1/2 teaspoon red chili powder

- 1/2 teaspoon garam masala

- 2 tablespoons ghee (clarified butter)

- Fresh coriander leaves for garnish

- Salt to taste

### Instructions

1. Prep the Cashews: Soak cashew nuts in warm water for 15-20 minutes. Drain and set aside.

2. Make the Paste: Grind the soaked cashew nuts, poppy seeds, and melon seeds into a fine paste using a little water. This paste will form the rich base of your curry.

3. Sauté Onions and Spices: In a pan, heat ghee and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown. Add the ginger-garlic paste and green chilies, continuing to sauté until the raw smell disappears.

4. Add Tomato Puree: Pour in the tomato puree and spice it up with turmeric powder, red chili powder, and coriander powder. Cook until the oil starts to separate from the masala, indicating that the tomatoes are well-cooked.

5. Combine Cashew Paste and Masala: Add the cashew, poppy seed, and melon seed paste to the pan. Mix well and cook on low heat for about 5-7 minutes, allowing the flavors to meld together.

6. Incorporate Cream and Yogurt: Lower the heat and stir in the fresh cream and yogurt. Ensure they are well-blended to avoid curdling.

7. Simmer and Finish: Continue to cook the curry on low heat. Add garam masala and adjust the salt. Let it simmer for another 5 minutes to thicken.

8. Serve: Garnish with fresh coriander leaves and serve your Indori Kaju Kari hot with naan, roti, or steaming rice.

### Tips

- Soaking the cashews prior to grinding ensures a smoother, creamier paste for the curry.

- For a richer flavor, you can lightly toast the cashews and spices before blending.

- Adjust the spice levels according to your preference.

Relish this exquisite Indori Kaju Kari that epitomizes the grandeur of traditional Indian cooking. Enjoy the harmony of flavors and textures in every bite as you savor this delectable treat. Happy cooking! 😊

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