kaju masala recipe | kaju curry recipe | how to make kaju masala curry

kaju masala curry recipe - restaurant style kaju butter masala with a rich, creamy gravy.
4.78 from 18 votes

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

kaju masala recipe, kaju curry

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

the kaju masala 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.

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.

few more popular indian curry recipes you may like are:

kaju masala recipe

4.78 from 18 votes
Prep Time:30 mins
Cook Time:30 mins
Total Time:1 hr
kaju masala curry recipe - restaurant style kaju butter masala with a rich, creamy gravy.
kaju masala recipe, kaju curry recipe, kaju butter masala recipe
Course:main course
Cuisine:north indian,punjabi
Servings:4

INGREDIENTS FOR kaju masala recipe

(1 CUP = 250 ML)

for sauteing cashews

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

for kaju masala curry

  • 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 kaju masala recipe

sauteing cashews

  • 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.
  • then add 1 cup cashews (120 grams).
  • stir and saute the cashews till they become golden. remove them in a plate and keep aside.

preparation for kaju curry

  • in the same pan, add 1 tej patta and saute for a few seconds.
  • 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.
  • 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.
  • remove and keep the ground cashews aside.
  • meanwhile, the tomatoes have softened. switch off the flame and allow the tomatoes to become warm or cool down completely.
  • discard the tej patta and add the tomatoes in the same grinder or blender jar in which we ground the cashews.
  • blend the tomatoes to a smooth puree. keep aside.

making kaju curry

  • in the same pan in which we sauteed the cashews and cooked the tomatoes, heat 2 tbsp butter.
  • 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.
  • add the cashew powder. stir very well.
  • on a low flame, keep on stirring the cashew powder, so that it cooks uniformly.
  • stir till the color of the cashew powder changes to a pale light golden and you get a nice aroma.
  • then add the tomato puree. stir very well.
  • saute the tomato puree for about 4 minutes on a low to medium flame.
  • then add 1/2 tsp kashmiri red chili powder or deghi mirch. stir very well.
  • then add 2/3 to 3/4 cup water or as required. stir again.
  • add 1 to 2 slit green chilies.
  • simmer the kaju curry for 3 to 4 minutes on a low to medium flame.
  • then add the sauteed cashews. stir.
  • season with salt as required. simmer kaju curry for a further 2 minutes.
  • 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).
  • stir again till the entire cream is mixed well with the kaju curry. switch off the flame.
  • garnish with coriander leaves and serve kaju masala curry with tandoori rotis, naan, chapatis. you can also serve it with jeera rice or veg pulao.
GOOD KARMAall our content & photos are copyright protected. as a blogger, if you you want to use this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.
TRIED THIS RECIPE ?i would love to hear from you. if you have made this recipe then rate the recipe or leave a comment below. if you like this recipe then do share the recipe link on facebook, twitter & pinterest. for instagram mention @vegrecipesofindia or tag #vegrecipesofindia

preparation for 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 masala recipe

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

kaju for kaju masala recipe

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

sauteing kaju for kaju masala recipe

4. remove them in a plate and keep aside.

kaju for kaju masala recipe

making tomato puree for kaju curry

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

tejpatta for kaju 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 masala recipe

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

grinding kaju for kaju 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 masala recipe

9. remove and keep the ground cashews aside.

grounded kaju for kaju masala recipe

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

sauteing tomatoes for kaju 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 masala recipe

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

tomato puree for kaju masala recipe

making kaju curry

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

butter for kaju 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 masala recipe

15. add the cashew powder.

cashew powder for kaju 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 curry 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 curry recipe

19. then add the tomato puree.

tomato puree for kaju curry recipe

20. stir very well.

stir kaju curry

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

sauteing kaju curry

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

red chilli for kaju curry recipe

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

water for kaju curry recipe

24. add 1 to 2 slit green chilies.

chillies for kaju curry recipe

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

simmer kaju masala curry

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

kaju for kaju curry recipe

27. season with salt as required.

salt for kaju curry recipe

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

simmer kaju 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 curry recipe

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

stir kaju masala curry

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

kaju masala, kaju curry


POPULAR RECIPES

dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

Leave a Comment

Your email address will not be published. We moderate comments and it takes 24 to 48 hours for the comments to appear. We thank you for your understanding and patience. If you have made the recipe, then you can also give a star rating.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

73 comments/reviews

  1. Dear Dassana,

    this… was fantastic!

    I cheated outrageously, I have to admit: I used cashew butter and a can of tomatoes plus a tiny bit of honey instead of grinding my own – but that is also due to the fact that my real blender is still in storage, it’s winter here and I came home after working for 11 hours…

    Thank you so much – this was exactly what was needed on a cold winter night.

    • thank you naurael for sharing this feedback and also for the variations you made. i am glad that the recipe worked well with the variations. welcome and happy cooking.

  2. How much paneer should be added per person? I’ll try this recipe for 10 people today, so wanted an estimate for the quantity. I love your recipes!

    • 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.

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

  4. 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.

    • 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.

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

  6. 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.

  7. 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.

  8. 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.

shares