best Kaju Curry | Kaju Masala resturant stlye

Cashew curry is a restaurant-style version of a raw cashew butter masala made with cashews, tomatoes, cream and spices in a rich, tangy, sweet-flavored gravy. Kazu is the Hindi word for cashew nut This cashew masala recipe has an overload of cashews as they are added twice during the cooking process. Serve with roti, naan, paratha or steamed rice for a nice and filling lunch or dinner.

About Kaju Curry

As and when time permits, I make recipes requested by readers This recipe of cashew curry was requested by some blog readers So here is the recipe

Cashew masala curry is rich, creamy and on the sweet side It is also mild and not spicy, great for kids Whole cashews and powdered cashews are added to the recipe

The gravy is tomato based and similar to the paneer butter masala gravy I make Garlic is added, but you can easily omit the garlic and make a no onion garlic version.

This cashew curry recipe is rich and makes for a great party dish or weekend meal. You can serve kazu masala with tandoori rotis, naan, chapatis You can also serve it with cumin rice or veg pulao

How to make Kaju Curry

Sauté Cashews (Kaju)

1. First heat 1 tablespoon of butter or oil in a pan or kadai. Make sure the butter is not brown So melt the butter in low heat

2. Then add 1 cup Kaju or 120 grams whole cashews.

3. Stir the cashew nuts and fry till they turn golden on medium to low heat

4. Remove them on a plate and keep them aside.

Cook Tomatoes

5. There will be some batter left in the same pan Add tej patta (Indian bay leaves) and fry for a few seconds on low heat.

6. Then add about 1.5 cups of chopped tomatoes and ½ cup of water About 4 medium or 3 large tomatoes Stir and mix well and simmer the mixture over medium to high heat until the tomatoes are soft. You can cover the pan and cook the tomatoes

Make Cashew Powder

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

8. Powder them to a very fine texture If the cashews release fat while grinding or mixing, then it is okay Scrape down the sides and powder well

9. Remove and keep the ground cashews aside.

Blend Cooked Tomatoes

10. By this time the tomatoes have softened Turn off the heat and allow the tomatoes to warm or cool completely

11. Discard the fresh leaves and add the tomatoes in the same grinder or blender bowl in which we put the cashews.

12. Blend the tomatoes into a smooth puree. Keep aside.

Make Kaju Masala Gravy

13. In the same pan in which we will cook the cashew nuts and tomatoes, heat 2 tablespoons of butter on low heat.

14. Add 1 tsp ginger-garlic paste (1 inch ginger + 3 to 4 garlic cloves crushed to a paste in a mortar and pestle).

Stir and fry for a few seconds or until the raw ginger-garlic aroma goes away.

15. Then add the cashew powder.

16. Stir and mix to combine.

17. On low heat, stir the cashew powder so that it cooks evenly. You have to stir constantly, otherwise the cashew powder sticks to the pan and may burn or brown too much.

18. Stir until the color of cashew powder changes to a light golden color and you will get a nice aroma. Do not brown the cashew powder though

19. Then add the prepared tomato puree.

20. Stir and mix well

21. Saute the tomato puree on low to medium heat for about 4 minutes Stir frequently

22. Then add ½ tsp Kashmiri red chili powder or digi pepper. Stir and mix well

23. Now add ¾ cup of water or as needed Stir and mix again

24. Add 2 to sl slit green chilies

25. Simmer the gravy on low to medium heat for 3 to 4 minutes

Make Kaju Curry

26. Then add south golden cashews Stir You can also keep few cashews for garnish

27. Season with salt as needed

28. Add ¼ to ½ teaspoon of sugar Stir fry and cook for another 2 minutes

29. Finally add the following ingredients:

½ teaspoon garam masala powder

2 to 3 tablespoons low-fat cream or light cream or cooking cream or 2 to 4 tablespoons whipping cream.

1 tsp Kasuri mithi, crushed (dried leaves).

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

31. Garnish with pineapple leaves Serve the cashew masala with tandoori roti, naan, phulka or paratha. You can also serve it with cumin rice or veg pulao or steam basmati rice or saffron rice or ghee rice.

Leftovers can be frozen in an airtight container and used within a day

Instructions

Sauteing Cashews

• First, heat a tablespoon of butter or oil in a pan Make sure the butter is not brown So melt the butter in low heat
• Then add 1 cup of cashews (120 grams).
• Stir and fry the cashews until they turn golden on low to medium heat Remove them to a plate

Preparation For Kaju Curry

• In the same pan, add te fresh paneer and fry for few seconds
• Then add roughly chopped tomatoes and ½ cup of water About 4 medium or 3 large tomatoes Stir well and cook the mixture until the tomatoes are soft
• While the tomatoes are simmering, take 18 to 20 cashews in a grinder or blender and powder. If the oil comes out while grinding or blending the cashews, then it is fine
• Keep the ground cashew nuts aside
• By this time the tomatoes have softened Turn off the heat and allow the tomatoes to warm or cool completely
• Discard the fresh paste and add the tomatoes to the same grinder or blender bowl in which we ground the cashews.
• Blend the tomatoes to a smooth puree Keep aside

Making Kaju Curry

• In the pan in which we arrange the cashews and cook the tomatoes, melt 2 tablespoons of butter over low heat.
• Add the ginger-garlic paste Stir for a few seconds and until the raw ginger-garlic aroma goes away.
• Add cashew powder Stir and mix well
• On low heat, stir the cashew powder so that it cooks evenly

• Stir until the color of the cashew powder changes to a light golden color and you will get a nice aroma.
• Then add tomato puree Stir and mix well
• Saute the tomato puree on low to medium heat for about 4 minutes
• Then add kashmiri red chili powder or digi pepper Stir very well
• Then add ¾ cup of water or as needed Stir and mix again
• Add 2 to 3 slit green chilies
• Boil the curry on low to medium heat for 3 to 4 minutes
• Then add the southern golden cashews Stir to combine
• Season with salt as needed Boil the curry for another 2 minutes
• Finally add garam masala powder, light cream and crushed kasuri methi
• Stir again until the whole cream is well mixed with the cashew curry Turn off the heat
• Garnish with pineapple leaves and serve kazu masala curry with tandoori roti, naan, chapati. You can also serve it with cumin rice or veg pulao

Notes

• Use ripe and sweet tomatoes Avoid making this dish with tangy or sour tomatoes You can also use canned tomatoes to make this dish
• If the gravy taste too sour then add some more sugar or you can add some more cream to balance the tanginess.
• Cashews should be in their selfie period Make sure they are not overcooked as this will spoil the dish Use the best quality cashews as they are a key ingredient in this recipe
• You can add more or less water to get the consistency you prefer
• If you don't like banana leaves then skip adding them
• You can increase the amount of green chilies or add a bit more Kashmiri red chili powder for a spicy taste.
• This recipe will be difficult to scale

Nutrition Info (Approximate Values)

Nutrition facts

Cashew Curry Cashew masala

Amount of service

Calories 336 calories from fat 252

% Daily Value *

Thickness 28g43%

Saturated fat 10g63%

Trans fat 1g

Polyunsaturated fat 4g

12g of monounsaturated fat

Cholesterol 31mg10%

Sodium 424mg18%

Potassium 405mg12%

Carbohydrates 17g6%

Fiber 3g13%

Sugar 5g6%

Protein 8g16%

Vitamin A 886IU18%

Vitamin B1 (thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg 59%

Vitamin B3 (Niacin) 1mg5%

Vitamin B6 1mg50%

Vitamin B12 1µg17%

Vitamin C 12mg15%

Vitamin D 1µg7%

Vitamin E 1mg 7%

Vitamin K 19µg18%

Calcium 32mg 3%

Vitamin B9 (folate) 19µg5%

Iron 3mg17%

Magnesium 122mg31%

Phosphorus 253mg25%

Zinc 2mg13%

* Percent Daily Value is based on a 2000 calorie diet