Kaju (Cashew) Masala Curry

Ingredients

  1. 3 tbsp clarified butter
  2. 3 cup cashew / Kaju, whole
  3. 2 tsp oil
  4. 1 tsp jeera/cumin
  5. 1-inch cinnamon stick
  6. 1/2 onion, finely chopped
  7. 1 bay leaf / tej patta
  8. 1/2 tsp turmeric / Haldi
  9. 1 tsp Kashmiri red chilli powder / lal mirch powder
  10. 1/2 tsp coriander powder
  11. 1/2 tsp salt, or to taste
  12. 1 cup of water
  13. 1/4 cup cream/malai
  14. 1/2 tsp garam masala
  15. 1 tsp Kasuri methi / dry fenugreek leaves, crushed
  16. 1 tbsp coriander leaves, finely chopped

For onion tomato paste:

  1. 1 tsp oil
  2. 1 onion, finely chopped
  3. 3 large tomato, finely chopped
  4. 1 tsp ginger-garlic paste.

Steps

  • Firstly, roast the cashew in a tbsp of ghee till they turn golden brown.
  • Transfer to a plate and keep aside.
  • Prepare the tomato-onion paste by heating a tsp of oil.
  • Add in 1 onion and saute well.
  • Additionally, add 1 tsp ginger-garlic paste and saute further.
  • Also, add 3 large tomatoes. 5-6 cashews and saute till the tomatoes turn soft and mushy.
  • Allow the mixture to cool completely, and later transfer to a blender.
  • Blend to a smooth paste without adding any extra water. keep aside.
  • In the same Kadai heat a tsp of oil and add 1 tsp jeera, 1-inch cinnamon stick and 1 bay leaf. saute till they turn aromatic.
  • Further, add 1/2 onion and saute well.
  • Add in prepared tomato-onion paste and saute till the paste thickens.
  • Keeping the flame on low, add 1/2 tsp turmeric, 1 tsp red chilli powder, 1/2 tsp coriander powder and 1/2 tsp salt.
  • Saute on low flame for a minute.
  • Now add 1 cup water and 1/4 cup cream.
  • Stir continuously till the cream completely combines well.
  • Further, add roasted cashews and stir well.
  • Cover and simmer for 5 minutes or till the gravy thicken slightly.
  • Add in 1/2 tsp Garam Masala 1 tsp Kasuri methi and 1 tbsp coriander leaves.
  • Finally, serve Kaju masala with hot chapati.

Notes.

  • Firstly, roast the cashews on low flame till they turn golden and crunchy.
  • Also, adding cream is optional. replace it with cashew paste for more rich flavour.
  • Additionally, if adding cream make sure to stir well on low flame, else cream might curdle.
  • Finally, Kaju masala taste great when served hot.

 

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