A creamy Kaju butter masala and a thick, tangy, sweet, and aromatic gravy mixed with cashews, tomatoes, cream, and spices make up the delectable dish known as Kaju curry. The curry made with Kaju is thick, creamy, and slightly sweet. Kids would enjoy it because it is moderate and not hot. The recipe calls for both whole and powdered cashews.
Due to its richness, this Kaju curry recipe is a fantastic choice for a weekend lunch or for parties. Kaju masala is good with chapatis, naan, and tandoori rotis. Additionally, you can serve it with veg pulao or jeera rice.
Ingredients for Kaju curry recipe
- 1 tablespoon Butter or oil
- 1 cup Cashew Nuts
- 3 tablespoons Oil
- 1 large Onion, chopped
- 2 large Tomato, chopped
- 1 teaspoon jeera
- a long piece of Cinnamon
- 1 small clove of Garlic, chopped
- 1 Green Chilli, chopped
- 1 teaspoon Kashmiri red chili powder
- A pinch of Turmeric Powder
- 1 teaspoon Cumin powder
- 1 teaspoon coriander powder
- 1/2 cup Milk
- 1/2 cup water
- 1 teaspoon Kasuri methi
- ½ teaspoon Garam Masala
- 2 tablespoon cream
- Salt to taste
- 2 tablespoons finely chopped Coriander Leaves
Instructions for Kaju curry recipe
- First heat 1 tablespoon of butter or oil in a non-stick kadhai or a heavy base pan.
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Then add 1 cup of cashews (120 grams).
- Roast them over medium-low flame for around 6-7 minutes until they turn light brown.
- To roast them evenly and avoid burning, stir frequently.
- Remove them on a plate and keep them aside.
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In the same kadhai, heat 2-teaspoons oil over medium flame.
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Add chopped onion, cinnamon, garlic, ginger, and green chili.
- Sautéfor 2-3 minutes.
- also, add 2 large chopped tomatoes and saute till the tomatoes turn soft and mushy.
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When the tomatoes are simmering, Add 2 tablespoons (approx. 6-8 whole nuts) of roasted cashew nuts in a grinder or blender.
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Grind until smooth powder.
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keep the ground cashews aside.
- Meanwhile, the onion-tomato mixture is ready. Switch off the heat and allow the mixture to cool completely.
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Discard sautéed onion-tomato mixture in the same grinder or blender jar in which we ground the cashews.
- blend to a smooth paste without adding any extra water. keep aside.
- Heat the remaining 1 tablespoon oil in the same kadhai and add 1 teaspoon jeera.
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Add the cashew powder. Stir and mix very well.
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Stir till the color of the cashew powder changes to a pale light golden and you get a nice aroma.
- add in prepared tomato onion paste and saute till the paste thickens.
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Add red chilli powder, cumin powder, coriander powder, a pinch of turmeric powder, and salt to taste.
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Mix well and cook for a minute.
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Add 1/2 cup milk and 1/2 cup water or as required. Stir and mix again.
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Then add the sautéed golden cashews. Stir to combine.
- cover and simmer for 5 minutes or till the gravy thicken slightly.
- Taste and season with salt as required. Lastly add garam masala powder, light cream, and crushed Kasuri methi.
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Mix well and turn off the flame.
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Garnish with coriander leaves and Kaju Curry is now ready for serving.
Serving Suggestions
Serve Kaju Masala Curry with Garlic Naan or Punjabi Kulcha and lassi for lunch or dinner.
serve Kaju masala curry with tandoori roti, naan, and chapati. You can also serve it with jeera rice or veg pulao.
Tips and Variations
- First, roast the cashews on low flame till they turn golden and crunchy.
- Kaju Masala Curry prepared with this recipe has a mild spicy flavor. To make it spicier, add more red chili powder.
- Use tomatoes that are ripe and sweet.
- You can add more or less water to get the consistency you prefer.
- Add shallow fried capsicum or green beans along with roasted cashew nuts for a variation.
Nutrition
| Calories | 539kcal |
| Fat | 39g |
| Sodium |
624mg
|
| Potassium |
857mg
|
| Carbohydrates | 40g |
| Protein | 12g |
| Vitamin A |
908IU
|
| Vitamin C |
34mg
|
| Calcium | 208mg |
Also read: Dal Makhani Recipe
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