kaju masala recipe | kaju curry recipe | cashew nut masala curry recipe with detailed photo and video recipe. basically the roasted kaju’s or cashew nuts served in a spicy creamy sauce prepared with tomato and onion base. it is generally served as main dish in a north indian thali or cuisine for roti/chapathi or even for paratha’s.
cashew nut masala curry recipe is my favourite curry or sabzi recipe after the paneer based curries. it took me long time to post this recipe, but i certainly had not forgotten about it. even today, whenever i go to my hometown i never miss a opportunity to visit famous woodlands hotel in udupi which is famous for its spicy kaju masala recipe. the one you get in most of the restaurant is dry version, but i have made it more creamy and saucy. i personally like it that way, but it is totally up to one individual taste and preference.
furthermore some important tips and suggestions for a perfect and creamy kaju masala recipe. firstly, i heavily recommend to use whole and without any dents and cuts cashew or kaju’s. otherwise the kaju’s may dissolve with smaller size. secondly, roast the cashew’s in a low flame before adding it to the curry. otherwise, you may not have a crunchy nutty experience while serving. lastly, i have added full cream in this recipe which is completely optional and can be safely ignored.
finally i request you to check my other curries and sabzi’s recipes collection with this recipe post of kaju curry recipe. it mainly includes, paneer butter masala, soya chunks masala, matar paneer, methi mali paneer, paneer masala, bhaingan masala, palak paneer, veg kurma and veg sagu recipe. in addition do visit my other recipes collection like,
kaju masala or kaju curry video recipe:
recipe card for kaju masala or kaju curry:
kaju masala recipe | kaju curry recipe | cashew nut masala curry
Ingredients
- 1 tbsp ghee / clarified butter
- 2/3 rd cup cashew / kaju, whole
- 2 tsp oil
- 1 tsp jeera / cumin
- 1 inch cinnamon stick
- ½ onion, finely chopped
- 1 bay leaf / tej patta
- ½ tsp turmeric / haldi
- 1 tsp kashmiri red chilli powder / lal mirch powder
- ½ tsp coriander powder
- ½ tsp salt, or to taste
- 1 cup water
- ¼ cup cream / malai
- ½ tsp garam masala
- 1 tsp kasuri methi / dry fenugreek leaves, crushed
- 1 tbsp coriander leaves, finely chopped
for onion tomato paste:
- 1 tsp oil
- 1 onion, finely chopped
- 3 large tomato, finely chopped
- 1 tsp ginger-garlic paste
Instructions
- firstly, 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 ½ onion and saute well.
- add in prepared tomato onion paste and saute till the paste thickens.
- keeping the flame on low, add ½ tsp turmeric, 1 tsp red chilli powder, ½ tsp coriander powder and ½ tsp salt.
- saute on low flame for a minute.
- now add 1 cup water and ¼ 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 thickens slightly.
- add in ½ tsp garam masala, 1 tsp kasuri methi and 1 tbsp coriander leaves.
- finally, serve kaju masala or cashew curry with roti or chapat
how to make kaju masala or kaju curry with step by step photo:
- 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 tomato. 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 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 ½ onion and saute well.
- add in prepared tomato onion paste and saute till the paste thickens.
- keeping the flame on low, add ½ tsp turmeric, 1 tsp red chilli powder, ½ tsp coriander powder and ½ tsp salt.
- saute on low flame for a minute.
- now add 1 cup water and ¼ 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 thickens slightly.
- add in ½ tsp garam masala, 1 tsp kasuri methi and 1 tbsp coriander leaves.
- finally, serve kaju masala or cashew curry with roti or chapathi.
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 or cashew curry taste great when served hot.
Superbb..!! Easy way to understand and prepare it, had an awesome tasty dish served at home. Enjoyed it.
Thanks a lot 🙂
Breakfast search hebbar..
Lunch search hebbar..
Dinner search hebbar..
What is this hebbar?? Forgot my dishes, doing all urs.. Thanks a ton for the simple delicious reciepes.
hahahaha.. thank you very much.. Hebbar is my family name.
Lovely tried it and its delicious hope u share lots of reciepes waitng for the same…..I have made reciepes given by u most my family loved was rasgulla….they were so delicious
Made this last night and it was delicious! My only tweak would be to reduce the liquid next time I make it, so it’s a little less soupy — great flavours tho! Thanks for sharing!!
awesome. and I want to ask .. can we just directly blend tomatoes.. instead of putting them in kadhai frst
yeah you can directly blend.. however it takes more time to cook later and has different flavor in gravy..
thanks hebbar kitchen… i have been waiting for this recipe
Thanks a lot 🙂
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