Cashew Tomato Curry Recipe – Authentic Indian Creamy Gravy

Last Updated on 6 months ago by Neha Deshmukh

Cashew Tomato Curry Recipe – Authentic Indian Creamy Gravy

Hey everyone! If you’re anything like me, you absolutely love a good, creamy Indian curry. And this Cashew Tomato Curry? It’s a total game-changer. I first stumbled upon a version of this at a friend’s place, and I’ve been perfecting it ever since. It’s rich, flavorful, and surprisingly easy to make. Get ready to impress!

Why You’ll Love This Recipe

This curry is seriously special. It’s got that luxurious, velvety texture thanks to the cashews, and the tomatoes add a lovely tanginess. It’s comforting, satisfying, and perfect for a cozy night in. Plus, it’s a fantastic way to use up those extra tomatoes! It’s a beautiful blend of flavors that’s sure to become a new favorite.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 1 cup cashews
• 1 tablespoon Butter (plus 2 tablespoons)
• 1.5 cups chopped tomatoes
• 1 tej patta (Indian bay leaf)
• 18-20 cashews (for grinding)
• 1 teaspoon Ginger Garlic Paste
• 1-2 green chilies
• 0.5 teaspoon Kashmiri red chili powder
• 0.5 teaspoon Garam Masala
• 2-3 tablespoons light cream
• 0.25-0.5 teaspoon sugar
• 1 teaspoon kasuri methi (dried fenugreek leaves)
• 1-2 tablespoons chopped coriander leaves
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Cashews: Types and Quality
I prefer using whole cashews for this recipe. They have a better flavor and texture than broken pieces. Look for cashews that are plump and pale in color – that’s a sign of freshness!

Tomatoes: Choosing the Right Variety
Ripe, juicy tomatoes are key. Roma or plum tomatoes work really well because they have less water content. If you’re using regular tomatoes, you might need to simmer the sauce for a bit longer to reduce the liquid.

Tej Patta: The Aromatic Bay Leaf – Origin and Uses
Tej patta, or Indian bay leaf, is different from the bay leaves you might find in Western cooking. It has a slightly cinnamon-like aroma and adds a wonderful depth of flavor. You can usually find it at Indian grocery stores.

Kashmiri Red Chili Powder: Color and Flavor Profile
This is the secret to that beautiful red color and mild heat. Kashmiri chili powder is known for its vibrant hue and subtle spice. Don’t skip it if you want that authentic look!

Kasuri Methi: The Secret to North Indian Flavor
Seriously, don’t underestimate kasuri methi! It adds a unique, slightly bitter, and incredibly fragrant flavor that’s signature to North Indian cuisine. Crush it between your palms before adding it to release its aroma.

Butter: Salted vs. Unsalted – Which to Use?
I usually use salted butter for this recipe, but unsalted works too – just add a pinch more salt to the curry. It’s really a matter of preference!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat 1 tablespoon of butter in a pan over medium heat. Add the cashews and sauté until they turn golden brown. This takes about 5-7 minutes. Set them aside – these will be our gorgeous garnish.
2. In the same pan, add the tej patta and chopped tomatoes. Pour in about ½ cup of water, bring to a simmer, and cook until the tomatoes are soft and mushy – around 10-15 minutes.
3. While the tomatoes are simmering, grind 18-20 cashews into a super fine powder. You can use a food processor or a powerful blender for this. Once the tomatoes are cooked, blend them into a smooth puree.
4. Now, melt the remaining 2 tablespoons of butter in the pan. Add the ginger-garlic paste and sauté for a minute until fragrant. Add the cashew powder and cook for another 2-3 minutes, stirring constantly, until it smells wonderfully nutty.
5. Pour in the tomato puree and mix well. Add the Kashmiri red chili powder, green chilies (adjust to your spice preference!), and about ½ cup of water. Bring to a simmer and cook for 5-7 minutes, stirring occasionally.
6. Add the sautéed cashews, salt, sugar, garam masala, cream, and kasuri methi. Stir everything together and simmer for another 2-3 minutes, allowing the flavors to meld.
7. Finally, garnish with fresh coriander leaves and serve hot with your favorite Indian bread or rice!

Expert Tips

Want to take this curry to the next level? Here are a few of my go-to tricks:

Achieving the Perfect Gravy Consistency
If the gravy is too thick, add a little more water, a tablespoon at a time, until you reach your desired consistency. If it’s too thin, simmer for a few extra minutes to reduce the liquid.

Toasting Cashews for Enhanced Flavor
Don’t skip toasting the cashews! It really brings out their nutty flavor and adds a lovely texture to the garnish.

Balancing Spice Levels
Start with one green chili and taste as you go. You can always add more, but you can’t take it away!

Using Fresh vs. Ground Spices
Freshly ground spices always have a more potent flavor. But if you’re short on time, good quality ground spices will work just fine.

Variations

Let’s get creative!

Vegan Cashew Tomato Curry
Simply substitute the butter with a plant-based butter alternative and the cream with coconut cream. It’s just as delicious!

Gluten-Free Adaptation
This recipe is naturally gluten-free! Just double-check the ingredients of your garam masala to ensure it doesn’t contain any gluten-containing additives.

Spice Level Adjustment (Mild, Medium, Hot)
Adjust the number of green chilies and the amount of Kashmiri red chili powder to control the heat. For mild, use no green chilies and ¼ teaspoon of chili powder. For hot, use 2-3 green chilies and ¾ teaspoon of chili powder.

Festival Adaptation: Navratri-Friendly Version (Without Onion & Garlic)
Skip the ginger-garlic paste! You can add a pinch of asafoetida (hing) while sautéing the spices for a similar aromatic effect.

Serving Suggestions

This curry is incredibly versatile!

Rice Pairings: Basmati, Jeera Rice (cumin rice), or even brown rice all work beautifully.
Bread Pairings: Naan, roti, or paratha are perfect for scooping up all that delicious gravy.
Side Dish Suggestions: A cooling raita (yogurt dip), a simple salad, or some crispy papadums (Indian crackers) complete the meal.

Storage Instructions

Refrigerating Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezing for Longer Storage
This curry freezes really well! Store it in a freezer-safe container for up to 2 months.

Reheating Instructions
Reheat gently on the stovetop or in the microwave until warmed through. You might need to add a splash of water to loosen the gravy.

FAQs

Got questions? I’ve got answers!

Can I use pre-ground cashew powder?
You can, but the flavor won’t be as fresh and vibrant. If you’re using pre-ground powder, try to find a good quality brand.

What is the best type of tomato to use for this curry?
Roma or plum tomatoes are ideal, but any ripe, juicy tomatoes will work.

Can I adjust the amount of green chilies to control the spice level?
Absolutely! Start with one and add more to taste.

How can I make this curry richer and creamier?
Add an extra tablespoon of cream or a dollop of yogurt at the end.

What is Tej Patta and can I substitute it with anything?
Tej patta is Indian bay leaf. If you can’t find it, you can use a regular bay leaf, but the flavor won’t be quite the same.

Can this curry be made in an Instant Pot?
Yes! Sauté the spices and ginger-garlic paste in the Instant Pot, then add the tomatoes, water, and other ingredients. Pressure cook for 8-10 minutes, followed by a natural pressure release.