kaju butter masala recipe

kaju masala recipe with step by step photos – restaurant style delicious recipe of kaju butter masala.

when and as time permits, i do prepare recipes requested by readers. the recipe of kaju butter masala was requested by a few blog readers. so here is the recipe.

the kaju butter masala gravy or curry is rich, creamy and on the sweeter side. its also mild and not spicy, so good for kids. whole cashews as well as powdered cashews are added in the recipe. the gravy is tomato based one and is similar to the paneer butter masala gravy i make. garlic is added, but you can easily skip garlic and make a no onion no garlic version.

few more similar curry recipes on blog are:

this kaju curry recipe being rich, makes for a good party dish or for a weekend meal. you can serve kaju masala with tandoori rotis, naan, chapatis. you can also serve it with jeera rice or veg pulao.

if you are looking for more curry recipes then do check gobi masala, bhindi masala, tawa paneer masala, chana masala and rajma recipe.

kaju butter masala recipe below:

kaju butter masala recipe
4.71 from 17 votes
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kaju masala recipe | kaju curry recipe | kaju butter masala recipe

kaju masala curry recipe - restaurant style kaju butter masala with a rich, creamy gravy.

course main course
cuisine north indian, punjabi
prep time 30 minutes
cook time 30 minutes
total time 1 hour
servings 4
author dassana

ingredients (1 cup = 250 ml)

for sauteing cashews:

  • 1 cup kaju (cashews) or 120 grams kaju
  • 1 tablespoon butter or oil

for kaju masala gravy:

  • 4 medium Or 3 large ripe red tomatoes Or 1.5 cups roughly chopped tomatoes
  • 1 tej patta (indian bay leaf)
  • ½ cup water
  • 18 to 20 kaju (cashews)
  • 1 teaspoon ginger-garlic paste (adrak lahsun ka paste) Or ½ inch ginger + 3 to 4 garlic - crushed to paste in a mortar-pestle
  • 1 or 2 green chilies (hari mirch) - slit
  • ½ teaspoon kashmiri red chili powder or deghi mirch
  • ½ teaspoon garam masala powder
  • 2 to 3 tablespoon cream - 25% to 35% fat
  • 2/3 to ¾ cup water or add as required
  • 2 tablespoon butter
  • ¼ to ½ teaspoon sugar or add as per taste
  • 1 teaspoon kasuri methi (dry fenugreek leaves) - crushed or a pinch of methi powder (fenugreek seeds powder)
  • 1 to 2 tablespoon chopped coriander leaves for garnish
  • salt as required

how to make recipe?

sauteing cashews:

  1. first heat 1 tbsp butter or oil in a pan. make sure that the butter does not brown. so melt the butter on a low flame.
  2. then add 1 cup cashews (120 grams).
  3. stir and saute the cashews till they become golden. remove them in a plate and keep aside.

making kaju masala gravy recipe:

  1. in the same pan, add 1 tej patta and saute for a few seconds.
  2. then add 1.5 cups roughly chopped tomatoes and 1/2 cup water. about 4 medium or 3 large tomatoes. stir well and simmer the mixture till the tomatoes soften.
  3. when the tomatoes are simmering, take 18 to 20 cashews in grinder or blender and powder very fine. if fat is released while grinding cashews, then its alright.
  4. remove and keep the ground cashews aside.
  5. meanwhile, the tomatoes have softened. switch off the flame and allow the the tomatoes to become warm or cool down completely.
  6. discard the tej patta and add the tomatoes in the same grinder or blender jar in which we ground the cashews.

  7. blend the tomatoes to a smooth puree. keep aside.
  8. in the same pan in which we sauteed the cashews and cooked the tomatoes, heat 2 tbsp butter.
  9. lower the flame and add 1 tsp ginger-garlic paste. stir and saute for some seconds till the raw aroma of ginger-garlic goes away.
  10. add the cashew powder. stir very well.
  11. on a low flame, keep on stirring the cashew powder, so that it cooks uniformly.
  12. stir till the color of the cashew powder changes to a pale light golden and you get a nice aroma.
  13. then add the tomato puree. stir very well.
  14. saute the tomato puree for about 4 minutes on a low to medium flame.
  15. then add 1/2 tsp kashmiri red chili powder or deghi mirch. stir very well.
  16. then add 2/3 to 3/4 cup water or as required. stir again.
  17. add 1 to 2 slit green chilies.
  18. simmer the kaju curry for 3 to 4 minutes on a low to medium flame.

  19. then add the sauteed cashews. stir.
  20. season with salt as required. simmer kaju curry for a further 2 minutes.

  21. lastly add 1/2 tsp garam masala powder, 2 to 3 tbsp cream, 1 tsp kasuri methi, crushed or a pinch of methi powder (fenugreek seeds powder).

  22. stir again till the entire cream is mixed well with the kaju gravy. switch off the flame.

  23. garnish with coriander leaves and serve kaju masala with tandoori rotis, naan, chapatis. you can also serve it with jeera rice or veg pulao.


how to make kaju curry or kaju masala recipe:

1. first heat 1 tbsp butter or oil in a pan or kadai. make sure that the butter does not brown. so melt the butter on a low flame.

butter for kaju butter masala recipe

2. then add 1 cup kaju/cashews (120 grams).

kaju for kaju butter masala recipe

3. stir and saute the cashews till they become golden.

sauteing kaju for kaju butter masala recipe

4. remove them in a plate and keep aside.

kaju for kaju butter masala recipe

5. in the same pan, add 1 tej patta and saute for a few seconds.

tejpatta for kaju butter masala recipe

6. then add 1.5 cups roughly chopped tomatoes and ½ cup water. about 4 medium or 3 large tomatoes. stir well and simmer the mixture on a medium to high flame till the tomatoes soften. you can also cover the pan and cook the tomatoes.

tomatoes for kaju butter masala recipe

7. when the tomatoes are simmering, take 18 to 20 cashews in grinder or blender.

grinding kaju for kaju butter masala recipe

8. powder very fine. if fat is released while grinding cashews, then its alright. scrape the sides and powder them fine.

grounded kaju for kaju butter masala recipe

9. remove and keep the ground cashews aside.

grounded kaju for kaju butter masala recipe

10. meanwhile, the tomatoes have softened. switch off the flame and allow the the tomatoes to become warm or cool down completely.

sauteing tomatoes for kaju butter masala recipe

11. discard the tejpatta and add the tomatoes in the same grinder or blender jar in which we ground the cashews.

making kaju butter masala recipe

12. blend the tomatoes to a smooth puree. keep aside.

tomato puree for kaju butter masala recipe

making kaju masala curry:

13. in the same pan in which we sauteed the cashews and cooked the tomatoes, heat 2 tbsp butter.

butter for kaju butter masala recipe

14. lower the flame and add 1 tsp ginger-garlic paste (½ inch ginger + 3 to 4 garlic crushed to paste in a mortar-pestle). stir and saute for some seconds till the raw aroma of ginger-garlic goes away.

ginger garlic for kaju butter masala recipe

15. add the cashew powder.

cashew powder for kaju butter masala recipe

16. stir very well.

stir kaju powder

17. on a low flame, keep on stirring the cashew powder, so that it cooks uniformly. you have to stir continuously, otherwise the cashew powder sticks to the pan and can get burned or too browned.

cooking kaju powder - kaju butter masala recipe

18. stir till the color of the cashew powder changes to a pale light golden and you get a nice aroma. don’t brown the cashew powder.

cooking kaju powder - kaju butter masala recipe

19. then add the tomato puree.

tomato puree for kaju butter masala recipe

20. stir very well.

stir kaju butter masala

21. saute the tomato puree for about 4 minutes on a low to medium flame.

sauteing kaju butter masala

22. then add ½ tsp kashmiri red chili powder or deghi mirch. stir very well.

red chilli for kaju butter masala recipe

23. now add ⅔ to ¾ cup water or as required. stir again.

water for kaju butter masala recipe

24. add 1 to 2 slit green chilies.

chillies for kaju butter masala recipe

25. simmer the kaju gravy for 3 to 4 minutes on a low to medium flame.

simmer kaju butter masala gravy

26. then add the sauteed cashews. stir. you can also keep a few cashews for garnish.

kaju for kaju butter masala recipe

27. season with salt as required.

salt for kaju butter masala recipe

28. add ¼ to ½ tsp sugar. stir and simmer kaju curry for a further 2 minutes.

simmer kaju butter masala curry

29. lastly add ½ tsp garam masala powder, 2 to 3 tbsp low fat cream, 1 tsp kasuri methi, crushed or a pinch of methi powder (fenugreek seeds powder).

cream for kaju butter masala recipe

30. stir again till the entire cream is mixed well with the kaju masala gravy. switch off the flame. check the seasoning and add more salt or sugar if required.

stir kaju butter masala curry

31. garnish with coriander leaves and serve kaju butter masala with tandoori rotis, naan, rotis. you can also it with jeera rice or veg pulao.

kaju butter masala




67 thoughts on “kaju masala recipe | kaju curry recipe | kaju butter masala recipe”

    1. ranjini, you can add onions. in the 14th step, before adding ginger-garlic paste, add onions in the melted butter and saute till translucent. then add ginger-garlic paste and continue with the recipe.

  1. Wow, so tasty. Adding powered cashew nut is the key here, which makes gravy thick and tasty.
    Thanks for posting.

  2. Hi – I wondered what your name is as I am sure we will be in contact through my thank you notes and comments here. I tried the restaurant style daal recipe you had posted and what beauty! Best daal I have cooked. I tried the mushroom masala next, however, that was more on a tangy side which made me wonder if I had more tomatoes in it than necessary. I could be right because this recipe calls for 3-4 medium tomatoes and I found 2 just enough (my perception of medium might be off). What worked was you mentioned 1.5 cups of chopped tomatoes – that’s how I knew 2 would suffice. Can I just say this recipe was finger-linkin’ good! Dear Husband loved it as well and that makes cooking so worthwhile (especially for me). I want to revisit the karai mushroom gravy so please can you advise onion and gravy ratio in cups?

    Thank you again. Sharing knowledge is a wonderful thing and I want to thank you for it.

    1. thank you maliha for this lovely comment and the feedback on the recipes you tried. the tangy side is due to the sourness in the tomatoes. for making tomato based gravies, best are to use tomatoes which are less sour and more on the sweeter side. some tomatoes can be very sour, so avoid these ones. for the kadai mushroom gravy, you can add 1 cup heaped chopped onions and 1.5 cups chopped tomatoes.

  3. I always like your post as you describe in a simple way.. step by step and with pictures.Thanks for sharing yummy recipes.

  4. Thanks! I made this for my mom as a surprise, and this was amazing! I`m not incredibly great at cooking yet, but we all were pleasantly surprised at this.

  5. Made kaju butter masala at home turned out to be outstanding cant belive its made so easily at home.
    Thanks for so simple and tasty recipe.

  6. Your recipes are simple yet amazing. I am great fan of your recipes. I have enjoyed making lot of them.

  7. Hi Dassana ,

    i just love the way you cook i tried many of your stuff they have come very well thanks for sharing such a simple ways of cooking.
    god bless you.

  8. I love ur recipes and I’m absolutely hooked to ur blog..ive tried many of ur north indian dishes and all were yummm…
    I tried this recipe today. ..turned out great …thanks a lot for this amazing blog. .!!

  9. Hi
    Thank you for sharing this recipe I will love to make this recipe plz. Share with me anther panjabi recipes

  10. Monalisa sanyal

    Hi,
    I really love your website and you. This site is very much help to me to continue my side business. Thanks for your sharing. Thank you so much once again. I love your all recipes, and try everyday.

  11. Hi Dassana!
    Thanks again for one more lovely dish 🙂
    I have a question that in some curry or masala dishes you are adding Garam masala powder in the end steps and after that you instructed to cook for 2-3 mins..why so..I just want to update myself 😉
    thanks dear:)

    1. welcome arti. garam masala is usually added in the end, if the garam masala is made from roasted spices. otherwise if the garam masala powder is made from unroasted spices then it can be earlier when we add chilli powder and turmeric.

  12. Maneesha Badrinath

    Hi Dassana,

    Like most of the people here, I stumbled upon your website and am glad I did! Paneer lababdar was the first recipe I tried of yours and it turned out awesome. I checked your page again recently and was excited to see this recipe. Kaju masala is my fav side dish for rotis and I order the same everytime I go to a north-indian restaurant. I was searching for the recipe for a long time; somehow none of the recipes posted on other websites convinced me of the taste. Given the success with paneer lababdar and the steps/ingredients I was convinced that will come out the same taste as I yearn for in the restaurants and I was not disappointed. Thank you so very much for this!!! Lots of love for that. I have a couple of requests with respect to recipes needed some suggestions for the website.

    Request for recipes:
    Can you please post more on the following:
    1. Thai cuisine
    2. Italian cuisine
    3. More milk-based bengali sweets

    Suggestions on the website for easy travel between pages:
    1. Can you have one more search bar at top of the home page and even in particular recipe page? It is present only at the bottom of home page.
    2. Can you provide more categories/sub-categories like those made using pre-requisite preparations like khoya, rabri etc?

    Thanks again for the awesome website with detailed and illustrative pix.

    1. welcome maneesha. thanks a lot for sharing positive review on recipes, your kind words and for your suggestions. we will add the search bar at top on all pages. i will add more thai and italian cuisine. milk based bengali sweets are on my list. as and when time permits i will add them. we will do something for ingredient wise recipe search for sure soon.

  13. I tried kaju butter masala today … it comes very well as like restaurant … my husband loves it … thanks for shraing it in a lovely manner …. really thanks a lot ….

  14. I am trying to cook all the dishes and the taste is totally different I am very thankful to you because now everyday is special to me

  15. I like kaju curries.ur kaju butter. Masala is so easy n simple doing.so I liked it.thks 4 yum subji.

  16. Hi i tried this recipe yesterday taste was superb and my dad liked it a lot thanks a lot for this awesome recipe dassana

  17. I’m new to cooking and I just like this recipe.Its so easy to follow each and every steps..Simply Awesome work..Thanks 🙂

  18. Dear Dasanna,

    Every time I visit your website, I just keep wondering how lucky your friends and family are. Thank you so much for sharing these beautiful recipes, in a quick and easy way.

    Being passionate about food and appreciating it is a blessing and I guess you find loads of spiritual solace in it. Thanks again.

    Warm Regards,
    Kalyani.

  19. Hi So yummy!! Thanks for the recipe. Will try it soon. Frying the cashew powder first is different. I usually add it to gravy to thicken. Will try this way.

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