Main Course · Dinner · Indian ·

Indian Cashew Curry with Fenugreek and Tomato Sauce

Name: Indian Cashew Curry with Fenugreek and Tomato Sauce
Prep time: 23 min
Cook time: 70 min
Total time: 93 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: 1 cup roasted cashews; 2 tablespoons vegetable oil; 1 large onion, finely chopped; 3 garlic cloves, minced; 1 inch ginger, grated; 3 tomatoes, pureed; 1 teaspoon turmeric powder; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 tablespoon garam masala; 1 teaspoon red chili powder; Salt to taste; 2 tablespoons dried fenugreek leaves, (kasuri methi); 1 cup water; ½ cup tomato puree; Fresh coriander leaves; Lemon wedges

This flavorful Indian dish combines rich cashew nuts with aromatic fenugreek leaves, simmered in a tangy tomato sauce, offering a perfect blend of textures and tastes.

4.7(798 reviews)

·By Ethan Brooks·January 22, 2026

Indian Cashew Curry with Fenugreek and Tomato Sauce — Main Course served and photographed from above

Prep

23 min

Cook

1 h 10 min

Difficulty

Intermediate

Serves

Ingredients

Servings

Curry Base

Spice Mix

Fenugreek-Tomato Sauce

Garnish

Nutrition

Per serving

Calories: 313 kcal
Protein: 9 g
Carbs: 22.9 g
Fat: 23 g
Fiber: 4.7 g

Whole recipe

Total

Calories: 1250 kcal
Protein: 36 g
Carbs: 91.5 g
Fat: 92 g
Fiber: 18.8 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
1 cup roasted cashews	786	26.5	44	63.5	4
2 tablespoons vegetable oil	240	0	0	27	0
1 large onion finely chopped	44	1.2	10	0.1	1.5
3 garlic cloves minced	13	0.6	3	0	0.2
1 inch ginger grated	5	0.1	1	0	0.1
3 tomatoes pureed	66	3	14.5	0	4.5
1 teaspoon turmeric powder	8	0.2	1.4	0.2	0.5
1 teaspoon ground cumin	8	0.4	1.1	0.5	0.6
1 teaspoon ground coriander	6	0.3	1	0.3	0.8
1 tablespoon garam masala	20	1	4	1	2
1 teaspoon red chili powder	6	0.3	1.2	0.2	0.6
Salt to taste	0	0	0	0	0
2 tablespoons dried fenugreek leaves (kasuri methi)	9	0.6	1.4	0.2	1.2
1 cup water	0	0	0	0	0
½ cup tomato puree	36	1.7	8	0	2
Fresh coriander leaves	1	0	0.2	0	0.1
Lemon wedges	2	0.1	0.7	0	0.2

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Preparing the Sauce

1
Heat Oil
Heat vegetable oil in a pan over medium heat.
2
Sauté Aromatics
Add onion, garlic, and ginger; sauté until golden brown.
3
Cook Tomato Puree
Stir in the tomato puree and cook for 5 minutes until thickened.

Preparing the Curry Base

1
Add Cashews
Add roasted cashews to the pan and mix well.
2
Spice It Up
Sprinkle turmeric, cumin, and coriander powders.
3
Simmer with Fenugreek
Stir in the fenugreek leaves and 1 cup of water. Bring to a simmer.
Tip: Ensure fenugreek leaves are well distributed to avoid bitterness. For a luxurious texture, blend half of the curry and mix it back into the pan.

How to Make Indian Cashew Curry with Fenugreek and Tomato Sauce

Total time: 1 h 33 min · Yields 4 servings

1
Simmering
Allow the mixture to cook for 25 minutes until cashews are soft and the sauce is fragrant.
2
Sauce Integration
Adjust seasoning with garam masala and red chili powder. Continue to cook for an additional 5 minutes.
3
Reduction
Let the sauce reduce until it clings to the cashews.