Kaju Masala Recipe | काजू मसाला करी
This recipe of kaju masala has an overload of cashews as they are added twice during the cooking process. The gravy prepared in this kaju masala curry recipe has smooth and creamy texture and taste as that of paneer butter masala curry.
Kaju Curry – roasted cashew nuts (kaju) cooked in a tomato, onion, and spices based rich and creamy sauce, is a delicious restaurant style Vegetarian Punjabi Curry perfect for festivals like Diwali, Holi, etc., and for special occasions like birthdays and anniversaries.
Ingredients
For Kaju Paste :-
- 2-3 tbsp Kaju
- 2 Chopped Onion
For Masala Gravy ;-
- 2 – 3 tbsp Saloni Mustard Oil
- 15 – 20 Kaju
- 2 Dalchini (Cinnamon Stick)
- 2 Tej patta (Bay Leaf)
- 3 Hari Elaichi (Green cardamom)
- 4 – 5 Chopped Garlic
- 2 chopped onion
- 2 chopped tomatoes
- Water
- 1 Green Chilli
- ½ tbsp Dhania Powder
- Salt as per taste
Method
- For Cooking Kaju Masala Recipe Boil Water in a pan.
- Now Add Chopped Onion, Cashew Cover with Lid and Cook Until your onion change into transparent color.
- Now drain Cashew and onion and make a smooth paste.
- Heat Saloni Mustard Oil in a Non-Stick Kadhai and Fry Some Cashew & remove it from Kadhai.
- Now add chopped garlic, chopped onion and cook until golden brown.
- Now add tomatoes, water, green chilli, dhania powder, salt, haldi, red chilli, kasuri methi and cook gently.
- Now add Cashew and Onion paste & Water and cook gently while stirring continuously.
- After one boil now add butter for rich flavor and Cream.
- Now add roasted cashew and mix well.
- Now add chopped coriander leaves.
- Serve Hot.
- ¼ tbsp Haldi
- • ½ tbsp Red Chilli powder
- 2 -3 Butter Cubes
- 1 tbsp Cream
- Pinch of Kasuri methi
- Coriander Leaves
