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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.

4.74 from 19 votes
total time:
60minutes

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

kaju butter masala recipe

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 masala recipe, kaju curry recipe, kaju butter masala recipe
4.74 from 19 votes
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kaju 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 kaju masala 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.

TRENDING NOW

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


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71 comments/reviews

  1. 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!

    • thanks. for one person, you can easily add 3 to 4 paneer cubes – just an approximation. it can be more too. hope this helps.

  2. Very nice recipe thanks, I added paneer as well as the sautéed cashews and it turned out very well.

    • thanks tom for the review and feedback. paneer can be added. even some boiled peas or sweet corn kernels can be added.

  3. Hi is there anyway we can add onion to this? If yes, when can I add?

    Thanks 😊

    • 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.

  4. Awesome recipe! Tried it, came out very well. Thanks for sharing!!

    • Welcome Keerthana

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

    • Welcome Tanmay. Thanks for sharing your positive feedback.

  6. I like to your recipes.

    • thanks.

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