Indian Food

Kaju Masala Curry (Cashew Curry)

In the Indian subcontinent, one might encounter a variety of foods that are as diverse as the people who have created them. This article is about one of the most common types of cuisine that you will find in the subcontinent – Kaju masala (Cashew curry).

Kaju Masala Curry (Cashew Curry) is a traditional Indian curry made of cashews, peanuts, garlic, onions, tomatoes, ginger, garam masala, and sometimes other spices like mustard seeds, cumin, and fenugreek. It is very simple to make, but it has some special dishes with this curry:

Kaju Masala Curry is made of Cashews. It is a very famous dish in India. Few people know about this dish. To make kaju masala curry, cook cashews in some water and keep aside. Then take oil and add onions. After that add garlic and ginger paste. Fry them. Then add green chillies. Then add coriander powder, red chilli powder and turmeric powder. Also add turmeric powder and salt. Finally add chopped tomatoes and chopped onions. After that add cashews. Lastly, add water, coriander leaves and garam masala.

Masala Kaju Dish is a rich and creamy curry that is ideal for special occasions. This delicious curry is made with ghee-roasted cashews, onion, tomatoes, and a variety of whole and ground spices.

We can create a sabzi out of anything in India. It doesn’t have to be a vegetable-based dish; try papad ki sabzi (made with papadums), gatte ki sabzi (made with gram flour dumplings), or this cashew-based kaju masala! You’re in for a treat if you’ve never tried a cashew curry before.

There are many methods to make kaju masala. A restaurant-style makhani gravy, such as the one used in this paneer makhani dish, is one method to prepare it. However, I wanted some texture in this sauce, so I prepared it using finely chopped onions, tomatoes, and a lot of ginger and garlic instead of pureeing everything.

What exactly is Kaju Masala?

It’s a dish prepared using raw cashews in their entire form. The cashews are roasted till golden in ghee before being cooked with onions, tomatoes, and spices. When you want a creamy curry but don’t have any veggies or paneer, this is the meal to prepare!

This curry is very rich and creamy, making it ideal for special events and celebrations. It’s a great addition to your Diwali, Holi, or Raksha Bandhan meal.

Ingredients

For added taste, this dish includes a variety of ground and whole spices.

ingredients for making cashew curry arranged on a board

Raw, unsalted, unroasted cashews are required for this dish.

Onion & tomatoes: the base of the curry is made with onions and tomatoes. I recommend using an onion chopper here as we want the onions to be really fine here (or grated). Similarly, the tomatoes can be pureed or chopped/grated. I used the same chopper for both onions and tomatoes.

Garlic & ginger: using fresh ginger and garlic is the key here. I use lots of ginger and garlic and pulse them fine using a food processor or any hand food chopper that you may have.

For a lot of flavor and fragrance, we utilize whole spices like cinnamon stick, star anise, and shahi jeera, as well as powdered spices like kashmiri red chili powder, coriander, and ground fennel in this dish.

Yogurt & cream: yogurt adds to the tanginess in the curry and one can adjust the amount to preference. If the tomatoes being used in the curry are quite tangy, then cut down on the yogurt. Cream adds to richness and also add a touch of sweetness to this curry.

How to Make Kaju Masala Curry (Kaju Masala Curry)

1- Melt 2 tablespoons ghee in a pan over medium heat. Then add 1 cup whole cashews and cook, stirring often, for 2 to 3 minutes, or until the cashews are light golden brown in color. Place the cashews on a dish and put them aside.

2- Add 1 tablespoon ghee and 1 tablespoon oil to the same pan. Add the entire spices: 1 inch cinnamon stick, 1 bay leaf, 2-3 whole cloves, 1 star anise, and 1 teaspoon shahi jeera once the pan is heated. Allow 30 seconds for the spices to sizzle.

3- Next, add 1.5 teaspoon kashmiri red chili powder to the oil and heat for 10 to 15 seconds, or until the chili powder becomes a beautiful bright red color.

4- Finally, add the finely chopped onion (I used my food/onion chopper to finely cut 1 medium red onion). Cook the onions for about 5 minutes, stirring often.

step by step picture collage of making kaju masala

5- Cook for 2 to 3 minutes after adding the finely chopped ginger and garlic (from 5 big garlic cloves and 1.5 inch ginger).

6- Finally, add the tomatoes (I apologize for the lack of pictures for this step: (). However, purée, grate, or finely chop/blend 3 medium tomatoes in your food processor and add to the pan. Cook for 7 to 8 minutes, stirring occasionally, until the tomatoes are fully cooked and oil is seeping from the edges.

7- Stir in the spices: 1 teaspoon coriander powder, 1/2 to 3/4 teaspoon fennel powder (start with 1/2 teaspoon and add the remaining 1/4 teaspoon if you prefer a stronger fennel flavor; I use 3/4 teaspoon), remaining 1/4 teaspoon Kashmiri red chili powder (optional for a brighter red color), 3/4 teaspoon salt, and 1 teaspoon sugar. Along with it, add 1/4 cup (2 oz) water. For 1 minute, stir and saute the spices.

8- Finally, add 3 tablespoons yogurt (whisked and at room temperature) and mix constantly until everything is thoroughly blended. If the tomatoes are extremely tart/sour, reduce the yogurt to 2 tablespoons. Cook for another 2 minutes, stirring occasionally.

step by step picture collage of making kaju masala

9- Fill the pan with 1/2 to 3/4 cup (4 oz to 6 oz) water. Stir well and bring to a moderate simmer.

10- Stir in the kasuri methi.

11- Finally, mix in the fried cashews well. 30 seconds in the microwave

12- Add 2 to 3 tablespoons heavy cream after that. Cook for another minute before turning off the heat. Top with garam masala and cardamom powder. Warm it up before serving!

step by step picture collage of making kaju masala

This kaju masala/kaju curry goes well with a variety of breads, such as garlic naan and spinach puri. It’s also delicious with jeera rice. It may also be eaten with dal makhani as part of a sumptuous Indian dinner.

I hope you like my Cashew Curry recipe since it is:

  • very wealthy!
  • very rich and creamy
  • seriously excellent
  • bursting with flavor
  • It’s fantastic with naan!

Vegan Alternative

Replace the plain yogurt with plain almond milk yogurt and the cream with coconut cream or milk to make this vegan. Simply replace the ghee with oil or vegan butter.

cashew curry served with parathas on a plate

Tips & Notes

  • You may air fry your cashews instead of frying them in ghee if you don’t want to use ghee. Air fry for 6 to 8 minutes at 325°F, shaking often to ensure uniform frying.
  • You may make this meal as thick or as thin as you want. It’s semi-dry, which I enjoy. Add additional water if you want it to have a saucier consistency.
  • If you don’t like the taste of fennel (it may be overpowering), start with 1/2 teaspoon and add the remaining 1/4 teaspoon afterwards. As recommended in the recipe, I use the whole 3/4 tsp.
  • The chili powder used in Kashmiri red chili powder is not very spicy and is mostly utilized to give the curry its brilliant red color. If you want a hotter curry, use 1/4 teaspoon normal hot chili powder instead.
  • If you wish to add some paneer, this will be a wonderful foundation for it. Simply throw it in the pan, simmer for 2 minutes, and serve immediately!

If you’ve tried this dish, don’t forget to give it a star rating! You may also keep up with what’s going on in my kitchen by following me on Facebook, Instagram, and YouTube.

Kaju Masala

cashews with spices served in a copper kadai

Manali

Cashew-based curry that’s rich and creamy! This Kaju Masala Curry, made with ghee-roasted cashews, onions, tomatoes, and a slew of spices, works well with naan!

15-minute prep time

Time to cook: 25 minutes

40-minute total time

Course Description:

Indian cuisine

4 servings

calorie count: 345 kcal

  • 2 tablespoons ghee, heated in a pan over medium heat Then add 1 cup whole cashews and cook, stirring often, for 2 to 3 minutes, or until the cashews are light golden brown in color. Place the cashews on a dish and put them aside.

  • Add 1 tablespoon ghee and 1 tablespoon oil to the same pan. Add the entire spices: 1 inch cinnamon stick, 1 bay leaf, 2-3 whole cloves, 1 star anise, and 1 teaspoon shahi jeera once the pan is heated. Allow 30 seconds for the spices to sizzle. Then add 1.5 teaspoon Kashmiri red chili powder and heat for 10 to 15 seconds in the oil, till the chili powder becomes a beautiful bright red color.

  • Then add the finely chopped onion (I used my food/onion chopper to finely chop 1 medium red onion). Cook the onions for about 5 minutes, stirring often. Cook for 2 to 3 minutes after adding the finely chopped ginger and garlic (from 5 big garlic cloves and 1.5 inch ginger), stirring constantly.

  • Then add the tomatoes: purée, grate, or finely chop/blend 3 medium tomatoes in your food processor and add to the pan. Cook for 7 to 8 minutes, stirring occasionally, until the tomatoes are fully cooked and oil is seeping from the edges.

  • 1 teaspoon coriander powder, 1/2 to 3/4 teaspoon fennel powder (start with 1/2 teaspoon and add the remaining 1/4 teaspoon if you want a stronger fennel flavor), remaining 1/4 teaspoon Kashmiri red chili powder (optional; replace with hot chili powder for a spicier curry), 3/4 teaspoon salt, and 1 teaspoon sugar In addition, 1/4 cup water should be added. For 1 minute, stir and saute the spices.

  • Then add 3 tablespoons yogurt (whisk it and make sure it’s at room temperature) and mix constantly until everything is thoroughly blended. If the tomatoes are extremely tart/sour, reduce the yogurt to 2 tablespoons. Cook for another 2 minutes, stirring occasionally.

  • Fill the pan with 1/2 to 3/4 cup (4 oz to 6 oz) of water. Here you may change the quantity of water to your liking. Stir well and bring to a moderate simmer. Stir in 1.5 tablespoons kasuri methi.

  • Finally, mix in the fried cashews thoroughly. 30 seconds in the microwave Add 2 to 3 tablespoons heavy cream after that. Cook for another minute before turning off the heat. Top with garam masala and cardamom powder. With naan or paratha, serve warm. Before serving, pour some cream over top and garnish with cilantro.

  • You may air fry your cashews instead of frying them in ghee if you don’t want to use ghee. Air fry for 6 to 8 minutes at 325°F, shaking often to ensure uniform frying.
  • You may make this meal as thick or as thin as you want. It’s semi-dry, which I enjoy. Add additional water if you want it to have a saucier consistency.
  • If you don’t like the taste of fennel (it may be overpowering), start with 1/2 teaspoon and add the remaining 1/4 teaspoon afterwards. As recommended in the recipe, I use the whole 3/4 tsp.
  • The chili powder used in Kashmiri red chili powder is not very spicy and is mostly utilized to give the curry its brilliant red color. If you want a hotter curry, use 1/4 teaspoon normal hot chili powder instead.
  • If you wish to add some paneer, this will be a wonderful foundation for it. Simply throw it in the pan, simmer for 2 minutes, and serve immediately!
  • For this dish, the onions, tomato, ginger, and garlic must be finely diced, so use a food processor or a food chopper.

calorie count: 345 kcal 21g carbohydrate 8 g protein 28g fat 9g Saturated Fat 4 g polyunsaturated fat 13 g monounsaturated fat 1 gram of trans fat Cholesterol: 28 milligrams 475mg sodium 566mg potassium 4 g fiber 7 g sugar 1165 IU Vitamin A 17 milligrams of vitamin C 77 milligrams of calcium 3 mcg iron

The best flavors of the season are coming, and with them a myriad of tempting dishes. One such dish is Kaju Masala Curry (Cashew Curry). The recipe below is a very simple, yet delicious recipe that is perfect for a weekend night.. Read more about kaju masala near me and let us know what you think.

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