Cashew Tomato Curry Recipe

Cashew Tomato Curry

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Whenever there is a special occasion, this Cashew Tomato Curry is the most frequently made dish in our home! Everyone in our family really loves this curry. It is awesome with parotta, chapati, or steamed rice. Whole cashews simmered in a rich, masaledar tomato gravy taste incredible. You will definitely love this Cashew Tomato Curry—trust me and give it a try!

Recipe Overview

• ⏱ Prep Time: 15 minutes
• 🔥 Cook Time: 25 minutes
• ⌛ Total Time: 40 minutes
• 🍽 Course: Main Course
• 🌍 Cuisine: Indian

No of servings:

Ingredients

• 2 tbsp oil
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 1 tsp coriander seeds
• 1 small cinnamon stick
• 3.5 cloves (3–4)
• 4.5 peppercorns (4–5)
• Curry leaves
• 2 onions
• 1 inch ginger
• 5.5 garlic cloves (5–6)
• 2 green chilies
• 2 dried red chilies
• 2 tomatoes
• Tomato puree (blended tomatoes)
• 1 capsicum
• 0.5 cup raw cashews
• 0.25 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp kasuri methi
• Salt, to taste
• Coriander leaves (for garnish)

Method

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1. Prepare Masala Base: Heat a little oil in a pan and sauté cumin seeds, mustard seeds, coriander seeds, cinnamon stick, cloves, peppercorns, and curry leaves until fragrant.
2. Cook Veggies & Cashews for Paste: Add 1 sliced onion, ginger, garlic, green chilies, dried red chilies, and 4–5 cashews. Cook until soft, allow the mixture to cool, and then blend it into a smooth, creamy paste with a little water.
3. Build Curry Base: In another pan, heat the remaining oil and add a pinch of cumin seeds, mustard seeds, sliced green chilies, and curry leaves.
4. Sauté Onions & Spices: Add the remaining chopped onion and sauté until soft and golden brown. Stir in the turmeric, red chili powder, cumin powder, coriander powder, crushed kasuri methi, and salt.
5. Add Tomatoes & Capsicum: Add chopped tomatoes and cook until soft and mushy, then add diced capsicum and cook for 2–3 minutes.
6. Simmer Gravy: Mix in the prepared ground masala paste and blended tomato puree. Cook for 3–4 minutes until oil starts separating from the gravy.
7. Add Cashews: Add the remaining raw whole cashews and simmer on low-medium heat until the curry thickens to a rich gravy consistency.
8. Garnish & Serve: Garnish with fresh chopped coriander leaves and serve hot with parotta, roti, naan, or rice!

💡 Tips & Tricks

• Roasting Cashews: You can lightly toast the whole cashews in a spoon of ghee before adding them to the gravy for an extra buttery crunch.
• Richness Secret: Blending 4–5 cashews with whole spices creates a naturally thick, rich gravy without needing heavy cream.
• Crunchy Capsicum: Add the capsicum toward the end so it retains its bright green color and slight bite in the gravy.

Nutritional Info (Per Serving)

• Calories: ~290 kcal
• Protein: ~7 g
• Carbohydrates: ~22 g
• Fat: ~20 g
• Fiber: ~4 g

Nutritional values are approximate and calculated per serving for a batch serving 4.

Cashew Tomato Curry (Kaju Tomato Masala) is a rich, restaurant-style Indian curry that brings a regal celebration touch to home dining. Perfectly spiced and loaded with creamy cashews, it makes every family dinner memorable!