Kaju Tonak | Authentic Goan Cashew Curry | How to make Goan Kaju Curry | Kaju ki Sabji

Goan Cashew Curry (Kaju Tonak) with step-by-step photos and instructions.

Kaju tonak or ‘Bibbyanche Tonak’ is a very rich and delectable Goan tonak or gravy served with pav (Goan bread). This Kaju masala curry is very popular and commonly served in Goan weddings. Most of the weddings in Goa will serve ‘Kaju tonak‘ or another variant of the same the ‘Alsane-Kaju tonak‘ wherein Alsane or red cowpeas and cashews are cooked in a coconut-based gravy with minimal spices.

What is Tonak?

‘Tonak ani pav’ is a famous and preferred breakfast in Goa. Tonak implies a thick gravy or curry in Konkani. Most of the local hotels will serve different types of tonak with pav. It can be paired with ‘pav’ for breakfast in the morning or with rice for lunch.

Some of the most common Goan tonaks are listed below:-

1. Kaju Tonak
2. Alsanyache Tonak
3. Alsane-Kaju Tonak
4. Chanyache Tonak
5. Mushroom Tonak
6. Masoor Tonak
7. Chavali Tonak

These are the most popular breakfast items served in local hotels. Tonak is also referred to as ‘bhaji’ in Goa. Here bhaji does not imply vegetables but a thick gravy eaten with a pav usually. For the best and authentic taste visit any local hotel.

What is Kaju Tonak?

‘Kaju‘ means cashew and ‘tonak‘ means gravy in Konkani. Kaju Tonak is a curry prepared using raw, tender cashew nuts in a coconut-based gravy with a variety of spices. You can also prepare this spicy Kaju masala recipe using regular, dried cashewnuts. However, use of tender cashew nut in this recipe makes it taste heavenly.

Ingredients for Kaju Tonak

1. Cashew nuts – Kaju Tonak uses raw and tender cashew nuts.
2. Coconut – Freshly grated coconut is preferred for this recipe.
3. Spices – A variety of spices are used for the Kaju Tonak which gives it a great taste and aroma.
4. Tamarind – Used as a souring agent. It imparts a hint of tanginess to the curry.

More About The Star Ingredient – Cashew nuts (Bibbe)

Authentic and traditional Kaju Tonak uses raw and tender cashew nuts. They are called as ‘Bibbe‘ in Konkani. These raw cashewnuts are available in plenty during the summers in Goa. The distinct flavour of these cashew nuts is what makes the kaju curry or tonak sumptuous.

However, if you do not have raw cashew nuts, you can use any regular dried cashew nuts. Soak them in hot water for 30 mins and then use in the recipe.

Tips

1. Peeling the cashews – Raw cashew nuts have to be peeled before use. Soak them for at least 2 hours. Else it will be difficult and time-consuming to peel them.
2. Dried Cashews – If using regular dried cashews soak them in hot water for 30 mins. After 30 mins drain the water completely.
3. Dry Red Chillies – If available use the small Goan variety of red chillies for an authentic taste. Else you can use any other variety. Adjust according to the heat of the chillies.
4. Tamarind substitute – If you do not have tamarind you can either use kokum or a tomato. If using kokum add 4-5 pieces at the end. For tomato add it while sauteing the onion. (Use of any of the above substitutes will alter its taste.)

Serving Suggestions

Lastly, Kaju Tonak can be served with pav (Goan bread), chapati, roti etc.

How to make Kaju Tonak?

1. Soak the raw cashew nuts for 2 hours in fresh water. After 2 hours drain the water completely and peel them. Discard the peels. (Note: If using regular dried cashew nuts, soak in hot water for 30 mins and then use.)

2. Wash the peeled cashew nuts again. Drain the water completely and keep it aside.

3. Heat oil in a deep bottomed pan (kadhai). Add sliced onion and sauté till soft. Next add green chilli.

4. Continue sauteing the onion and green chilli on medium heat till the onion turns golden brown as shown in the pic. Further add grated coconut.

5. Roast the grated coconut till brown. Add turmeric and mix well. Take out the onion-chilli-coconut mixture on a plate. Allow it to cool.

6. In the same kadhai, add 1/2 tsp oil and roast the spices till an aroma is released. Do not burn the spices. Remove the spices to a plate and allow it to cool.

Preparing Kaju Tonak

7. Heat oil. Add chopped onion and sauté till soft.

8. Next add peeled cashew nuts and mix well.

9. Add a little water and salt.

10. Grind the cooled roasted coconut, spices and tamarind to paste.

11. Once the cashews become soft, add the ground coconut paste.

12. Mix everything well. Add water for required consistency. (Note: Tonaks are always of thicker consistency. So do not add too much water.)

13. Add salt (I have used local sea salt. You can use regular salt). Bring the kaju curry masala to a boil.

14. Serve this delicious Kaju Tonak/Cashew Curry with pav, chapati or roti.