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  • Kaju Tomato Curry Rich Creamy Cashew Tomato Gravy - kaju tomato curry - Buy Online at VIJAY SAI PULK AND FAST FOOD CENTER

Kaju Tomato Curry Rich Creamy Cashew Tomato Gravy

Indulge in the flavorful richness of kaju tomato curry, a delectable blend of creamy cashews and tangy tomatoes. Ready to heat and serve, it delivers restaurant-style taste at home, perfect with roti, naan, or steamed rice for a satisfying meal.


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Kaju Tomato Curry is a luxurious, ready-to-enjoy curry made with slow-cooked tomatoes, roasted cashews, select spices and a creamy base. Crafted for those who love rich North Indian flavours, it pairs beautifully with roti, naan, pulao or plain rice at any mealtime. Ideal for busy professionals, students, or families wanting quick, gourmet-style meals without the hassle of cooking from scratch or ordering takeout. Each pack delivers consistent taste and quality, making it a reliable choice for everyday dinners, guests or special celebrations. Prepared in hygienic kitchens at DOOR NO 4810 11CURRENCY NAGARSERVICE ROAD RAINDOW ROAD AAYESH HOSPATAL OPPS ROAD, it brings you comforting, homely flavour in minutes.

Rich, creamy cashew and tomato restaurant-style gravy
Ready to heat and serve in minutes
Perfect with roti, naan, rice or pulao
Balanced spices suitable for all age groups
Consistent taste and quality every single time
Convenient option versus elaborate curry preparation

Cut open the pack and pour the kaju tomato curry into a pan. Heat on medium flame for 3-5 minutes, stirring occasionally, until it comes to a gentle boil. Alternatively, microwave in a safe bowl for 2-3 minutes. Serve hot with roti, naan, chapati or steamed rice.

To make kaju tomato curry at home, roast cashews in ghee and keep aside. Sauté onions, ginger, garlic and green chilli, then add tomato puree and cook till the oil separates. Blend to a smooth gravy, add spices, cream and roasted cashews, then simmer. Serve hot with roti or rice.

A simple kaju tomato curry recipe uses onions, tomatoes, cashews and basic spices. Cook onions in oil, add ginger-garlic paste and tomatoes, then simmer with turmeric, chilli powder, coriander and garam masala. Blend with soaked cashews for a creamy gravy, return to pan, adjust salt and finish with cream.

For restaurant-style kaju tomato curry, soak cashews and blend them with tomato puree for a silky base. Cook whole spices in ghee, then add the puree and slow-cook until thick and glossy. Finish with fresh cream, kasuri methi and a little butter to get that rich, smooth, hotel-style taste.

Kaju tomato curry pairs well with butter naan, tandoori roti, phulka, paratha or jeera rice. Its rich, creamy cashew and tomato gravy also complements peas pulao or plain basmati rice. Add sliced onions, salad and a simple raita to complete a balanced, satisfying North Indian-style meal at home.

Cool leftover kaju tomato curry to room temperature, then transfer it to an airtight container. Refrigerate within two hours of cooking and consume within 1-2 days for best flavour. Reheat only the portion you need, bringing it to a full boil, and avoid repeated heating and cooling cycles.
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