Indian Recipes

Kaju curry | Kaju Masala

Kaju-Curry is a delicious restaurant-style recipe for a creamy Kaju-Butter-Masala with a rich, tangy, sweet spicy sauce made from cashews, tomatoes, cream and spices. Kaju is the Hindi word for cashew nuts. This recipe from Kaju Masala has an overload of cashews as they are added twice. Serve with roti, naan, paratha or steamed rice for a rich and filling lunch or dinner.

Kaju Masala served in a white bowl with tandoori roti

When time permits, I prepare recipes for readers to request. This recipe of Kaju Masala has been requested by some blog readers. So here’s the recipe.

The Kaju Masala Curry is rich, creamy and rather sweet. It’s also mild and not spicy, so good for kids. Whole cashews as well as powdered cashews are added to the recipe.

The sauce is based on tomatoes and is similar to that Paneer Butter Masala I make sauce. Garlic is added, but you can just skip garlic and make an onion-free version with no garlic.

This rich kaju curry recipe is a good party dish or weekend meal. You can serve kaju masala with tandoori rotis, naan, chapatis. You can also serve it with jeera rice or vegetable pulao.

Step by step instructions

How to make kaju curry

1. First, heat 1 tablespoon of butter or oil in a pan or kadai. Be careful not to brown the butter. So melt the butter over low heat.

Butter in a pan

2. Then add 1 cup of kaju or 120 grams of whole cashew nuts.

Put cashew nuts in the pan

3. Stir and sauté the cashews over low to medium heat until golden brown.

Fry the kaju until golden brown

4. Remove them on a plate and set aside.

Kaju removed from the plate

5. There is still some butter left in the same pan. Add 1 Tej Patta (Indian bay leaf) and fry for a few seconds over low heat.

Tejpatta added to the pan

6. Then add 1.5 cups of coarsely chopped tomatoes and ½ cup of water. About 4 medium or 3 large tomatoes. Stir and mix well, and simmer the mixture over medium-high heat until the tomatoes soften. You can also cover the pan and cook the tomatoes.

Put tomatoes in the pan

7. When the tomatoes are simmering, put 18 to 20 cashews in a grinder or blender.

Grind the kaju in a grinding glass

8. Powder them to a very fine texture. If fat is released when grinding or mixing cashew nuts, that’s fine. Scrape off the sides and pulverize finely.

grounded kaju

9. Remove the ground cashew nuts and set them aside.

ground cashew powder in a bowl

10. In the meantime the tomatoes have softened. Turn off the heat and let the tomatoes warm up or cool completely.

Fry the tomatoes in the pan

11. Discard the Tej Patta and put the tomatoes in the same grinder or blender that we used to grind the cashews.

Put the tomato mixture into the grinding glass

12. Mix the tomatoes into a smooth puree. Hold aside.

Made tomato puree

Prepare kaju curry

13. In the same pan in which we sautéed the cashews and cooked the tomatoes, heat 2 tablespoons of butter over low heat.

Put butter in the pan

14. Add 1 teaspoon of ginger and garlic paste (1 inch of ginger + 3 to 4 garlic, which is mashed into a paste in a mortar).

Stir and saute for a few seconds or until the raw ginger-garlic aroma disappears.

Put the ginger and garlic paste in the pan

15. Then add the cashew powder.

Cashew powder added

16. Stir and mix to combine.

Stir kaju powder and mix with butter

17. Keep stirring the cashew powder over low heat so that it cooks evenly. You have to stir constantly, otherwise the cashew powder will stick to the pan and burn or brown.

Cook kaju powder over low heat

18. Stir until the color of the cashew powder changes to a pale light golden and you get a nice aroma. However, do not brown the cashew powder.

Cook the kaju powder pale pale golden

19. Then add the prepared tomato puree.

Tomato puree added

20. Stir and mix very well.

stir and mix

21. Fry the tomato puree over low to medium heat for about 4 minutes. Keep stirring often.

Fry the tomato puree curry

22. Then add ½ teaspoon of red cashmere chili powder or Deghi-Mich. Stir and mix very well.

red chilli powder added

23. Now add ⅔ to ¾ cup of water or as required. Stir and mix again.

Water added to curry

24. Add 1 to 2 sliced ​​green chilies.

green chillies added to curry

25. Let the sauce simmer over low to medium heat for 3 to 4 minutes.

Let the Kaju Masala Curry simmer

26. Then add the sautéed cashew nuts. A stir. You can also save a few cashew nuts for garnish.

Kaju added to Kaju Curry

27. Season with salt as needed.

Salt added

28. Add ¼ to ½ teaspoon of sugar. Stir and let the curry simmer for another 2 minutes.

Kaju curry with added sugar and simmering

29.Finally, add the following ingredients:

  • ½ teaspoon garam masala powder
  • 2 to 3 tablespoons of low-fat cream or light cream or cooking cream or 1 to 2 tablespoons of whipped cream
  • 1 teaspoon Kasuri Methi, crushed (dried fenugreek leaves)

Garam masala powder and cream for kaju curry

30. Stir again until all of the cream is well mixed with the kaju masala curry. Turn off the flame. Check the seasoning and add more salt or sugar if needed.

Stir the kaju masala curry

31. Garnish with coriander leaves. Serve kaju masala with tandoori roti, naan, phulka or paratha. You can also serve it with cumin rice or vegetable pulao or steamed basmati rice or saffron rice or ghee rice.

The leftovers can be refrigerated in an airtight container and used within a day.

Kaju Masala served in a white bowl with tandoori roti

Acquaintance Indian curry recipes

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Kaju Masala Recipe, Kaju Curry Recipe, Kaju Butter Masala Recipe

Kaju curry | Kaju Masala

Kaju-Curry is a delicious restaurant-style recipe for a creamy Kaju-Butter-Masala with a rich, tangy, sweet spicy sauce made from cashews, tomatoes, cream and spices

Preparation time 30th Minutes

cooking time 30th Minutes

total time 1 Mr

Cooking modePrevent your screen from going dark while preparing the recipe

Fry the cashew nuts

  • First heat 1 tablespoon of butter or oil in a pan. Be careful not to brown the butter. So melt the butter over low heat.

  • Then add 1 cup of cashews (120 grams).

  • Stir and sauté the cashews over low to medium heat until golden brown. Remove in a plate and set aside.

Preparation for kaju curry

  • Put 1 Tej Patta in the same pan and fry for a few seconds.

  • Then add coarsely chopped tomatoes and ½ cup of water. About 4 medium or 3 large tomatoes. Stir well and simmer the mixture until the tomatoes soften.

  • When the tomatoes are simmering, put 18 to 20 cashews in a grinder or blender and pulverize very finely. If fat is released when grinding or mixing the cashew nuts, that’s fine.

  • Remove the ground cashew nuts and set aside.

  • In the meantime the tomatoes have become soft. Turn off the heat and let the tomatoes warm up or cool completely.

  • Discard the Tej Patta and put the tomatoes in the same grinder or blender that we used to grind the cashew nuts.

  • Puree the tomatoes to a smooth puree. Hold aside.

Prepare kaju curry

  • In the same pan in which we seared the cashew nuts and cooked the tomatoes, melt 2 tablespoons of butter over low heat.

  • Add the ginger and garlic paste. Stir and saute for a few seconds or until the raw ginger-garlic aroma disappears.

  • Add the cashew powder. Stir and mix very well.

  • Keep stirring the cashew powder over low heat so that it cooks evenly.

  • Stir until the color of the cashew powder changes to a pale light golden and you get a nice aroma.

  • Then add the tomato puree. Stir and mix very well.

  • Fry the tomato puree over low to medium heat for about 4 minutes.

  • Then add red cashmere chili powder or deghi mich. Stir very well.

  • Then add up to ¾ cup of water or as needed. Stir and mix again.

  • Add 1 to 2 sliced ​​green chilies.

  • Let the curry simmer over low to medium heat for 3 to 4 minutes.

  • Then add the sautéed cashew nuts. A stir.

  • Season with salt as needed. Let the curry simmer for another 2 minutes.

  • Finally add garam masala powder, light cream and crushed kasuri methi.

  • Stir again until all of the cream is well mixed with the kaju curry. Turn off the heat.

  • Garnish with coriander leaves and serve Kaju Masala Curry with tandoori roti, naan, chapati. You can also serve it with jeera rice or vegetable pulao.

  • Use ripe and sweet tomatoes. Avoid making this dish with spicy or sour tomatoes. You can also use canned tomatoes for this dish.
  • If the sauce tastes very sour, add a little more sugar or you can add a little more cream to balance out the flavor.
  • Cashews should be in their storage time. Make sure they aren’t rancid as this will spoil the dish. Use the best quality cashew nuts as they are one of the main ingredients in this recipe.
  • You can add more or less water to get the consistency you want.
  • If you’re not drying fenugreek leaves, skip adding.
  • For a spicier taste, you can increase the amount of green chillies or add a little more of the red cashmere chilli powder.
  • The recipe will be hard to scale as it is.

Nutritional information

Kaju curry | Kaju Masala

Amount per serving

Calories 336
Calories from Fat 252

% Daily Value *

fat 28g43%

Saturated fat 10g63%

Trans fat 1g

Polyunsaturated fat 4g

Monounsaturated fat 12g

cholesterol 31mg10%

sodium 424mg18%

potassium 405mg12%

carbohydrates 17g6%

Fiber 3g13%

Sugar 5g6%

protein 8g16%

Vitamin A 886IU18%

Vitamin B1 (thiamine) 1mg67%

Vitamin B2 (riboflavin) 1mg59%

Vitamin B3 (niacin) 1mg5%

Vitamin B6 1mg50%

Vitamin B12 1µg17%

vitamin C 12mgfifteen%

Vitamin D 1µg7%

Vitamin E. 1mg7%

Vitamin K 19µg18%

calcium 32mg3%

Vitamin B9 (folic acid) 19µg5%

iron 3mg17%

magnesium 122mg31%

phosphorus 253 mg25%

zinc 2mg13%

* The daily percentage values ​​are based on a 2000 calorie diet.

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This Kaju Masala post from the archives (April 2015) was republished and updated on October 22, 2021.

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