Vegetable Cashew Curry Recipe – Authentic Indian Gravy

Last Updated on 2 months by Neha Deshmukh

Vegetable Cashew Curry Recipe – Authentic Indian Gravy

Hello friends! If you’re anything like me, you absolutely love a good, comforting curry. And this Vegetable Cashew Curry? It’s quickly become a favourite in my kitchen. It’s rich, creamy, and packed with flavour – a truly special dish that feels both indulgent and nourishing. I first made this for a family get-together, and it was a huge hit! It’s a little bit special, but honestly, it’s easier to make than you might think. Let’s get cooking!

Why You’ll Love This Recipe

This Vegetable Cashew Curry is more than just a delicious meal; it’s an experience. The cashew paste creates a wonderfully smooth and velvety gravy, while the blend of spices offers a warm, aromatic flavour. It’s a fantastic way to enjoy a variety of vegetables, and it’s perfect for a weeknight dinner or a special occasion. Plus, it’s a great way to impress your friends and family with your Indian cooking skills!

Ingredients

Here’s what you’ll need to create this delightful curry:

• 100 grams cauliflower, chopped
• 100 grams potatoes, chopped
• 8-10 french beans, chopped
• 80-100 grams carrots, chopped
• 1/3 cup peas
• 200 grams tomatoes
• 2 tablespoons cashews
• 1/2 inch ginger, roughly chopped
• 3-4 garlic cloves
• 2 tablespoons butter
• 1 tej patta (Indian bay leaf)
• 1/4-1/2 teaspoon garam masala
• 1 green chili, slit (optional)
• 1/2 teaspoon kasuri methi (dried fenugreek leaves)
• 1/8 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 2-3 tablespoons low-fat cream
• 1.25-1.5 cups water
• 1/2 teaspoon sugar
• Salt to taste

Ingredient Notes

Let’s talk about a few key ingredients that really make this curry shine:

• Cashews: Don’t skimp on the cashews! They’re the star of the show, creating that luxurious, creamy texture. Soaking them is essential for a super smooth paste.
• Tej Patta: This isn’t your everyday bay leaf. Tej Patta has a slightly sweeter, more cinnamon-like flavour. It’s commonly used in North Indian cuisine and adds a beautiful depth to the curry.
• Kasuri Methi: Oh, kasuri methi, how I love you! These dried fenugreek leaves have a unique, slightly bitter flavour that adds so much character. Gently crush them between your palms before adding to release their aroma. It’s a staple in many Indian dishes, especially in Punjabi cuisine.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the 2 tablespoons of cashews in 1/3 cup of hot water for about 30 minutes. This will soften them up for blending. Once softened, drain the water.
2. While the cashews are soaking, chop your vegetables – 100 grams of cauliflower, 100 grams of potatoes, 8-10 french beans, and 80-100 grams of carrots – into medium-sized pieces. Add in 1/3 cup of peas too.
3. Now, you can either steam the chopped vegetables in a pressure cooker for 2 whistles, or sauté them in a little oil until they’re just cooked through. Set them aside.
4. Time for the magic! Blend the soaked cashews, 200 grams of tomatoes, 1/2 inch of ginger, and 3-4 garlic cloves into a really smooth paste. Don’t add any water while blending – the tomatoes should provide enough liquid.
5. Heat 2 tablespoons of butter in a pan over medium-low heat. Add 1 tej patta and let it sizzle for a few seconds. Then, pour in the tomato-cashew paste and sauté for 9-10 minutes, stirring frequently, until the fat starts to separate from the mixture. This is key for a rich flavour!
6. Stir in 1/8 teaspoon of turmeric powder, 1/2 teaspoon of red chili powder (adjust to your spice preference!), and 1.25-1.5 cups of water. Simmer the gravy for 6-8 minutes, allowing the flavours to meld together.
7. Add the steamed vegetables, 1/2 teaspoon of sugar, salt to taste, 1/2 teaspoon of crushed kasuri methi, and 2-3 tablespoons of low-fat cream. Gently mix everything together.
8. Finally, sprinkle in 1/4-1/2 teaspoon of garam masala, garnish with fresh coriander leaves, and serve hot with naan or rice!

Expert Tips

• Don’t rush the sautéing process: Taking the time to properly sauté the cashew paste is crucial for developing a rich, flavourful gravy.
• Adjust the spice level: Feel free to add a slit green chili for extra heat, or reduce the amount of red chili powder if you prefer a milder curry.
• Fresh coriander is your friend: A generous sprinkle of fresh coriander leaves at the end brightens up the dish and adds a lovely aroma.

Variations

• Vegan Adaptation: Swap the butter for a plant-based butter alternative and the cream for coconut cream or cashew cream.
• Gluten-Free: This recipe is naturally gluten-free! Just double-check the ingredients you use to ensure they are certified gluten-free if needed.
• Spice Level Adjustment: If you like it really spicy, add a pinch of cayenne pepper along with the red chili powder.
• Festival Adaptations: During Navratri or Diwali, you can skip the potatoes and add paneer (Indian cheese) for a richer, more festive version.

Serving Suggestions

This Vegetable Cashew Curry is incredibly versatile. It pairs beautifully with:

• Naan: A classic choice for soaking up all that delicious gravy.
• Rice: Steamed basmati rice is a perfect accompaniment.
• Roti: A whole wheat flatbread for a healthier option.
• A side of raita: A cooling yogurt dip to balance the spice.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavour actually develops even more overnight!

FAQs

1. Can I use frozen vegetables in this curry?

Yes, you can! Just make sure to thaw them completely and pat them dry before adding them to the curry.

2. What is Tej Patta and can I substitute it?

Tej Patta is Indian bay leaf. If you can’t find it, you can use a regular bay leaf, but the flavour won’t be quite the same.

3. How can I adjust the sweetness level in the curry?

The sugar balances the acidity of the tomatoes. If you prefer a less sweet curry, reduce the amount of sugar or omit it altogether.

4. Can this curry be made ahead of time?

Absolutely! You can make the gravy ahead of time and store it in the refrigerator. Add the vegetables just before serving.

5. What is the best type of rice or bread to serve with this curry?

Steamed basmati rice or naan are classic choices. But feel free to experiment with other types of rice or bread!

6. How do I prevent the cashew paste from becoming bitter?

Soaking the cashews for long enough is key. Also, avoid blending the paste for too long, as this can generate heat and cause bitterness.

Enjoy this delicious Vegetable Cashew Curry! I hope it brings as much joy to your table as it does to mine. Happy cooking!