Cashew nuts are one of the most famous and delicious dry fruits out there. That being said, their use in gravies and Indian cuisine, in general, is very prominent. It is a rich ingredient that makes the dish extraordinarily delicious and creamy without using too many dairy products. Today we’ll talk about a Punjabi delicacy, Kaju Curry, or Kaju Butter Masala. In this recipe, cashew nuts aren’t used to thicken the gravy but as the main ingredient.
If you are thinking about making a special recipe this weekend but are confused and don’t want to repeat the same thing again, this is a fun palate cleanser. It goes well with both chapatti and rice. The core of this recipe is roasted cashew nuts in onion tomato-based gravy. If you prefer vegetarian meals only, this is a great dish to have! Perfect for a summer dinner and absolutely healthy, it’s a quick and easy dish that anyone with basic cooking skills can make.
Key Highlights to Make this Recipe Amazing
- Roasting the cashews gives this recipe a “Shahi” feel. You can also use regular cashew.
- To get the restaurant-style flavor, add kitchen king masala.
- To top it off and garnish, add a tsp of ghee with a pinch of garam masala on top.
- The use of Kasuri methi makes this recipe very aromatic and delicious.
For roasting Cashew Nuts
- Cashew nuts – 1 cup
- Ghee – 1 tsp
- Oil – 2 tsp
- Bay leaf – 1 whole
- Cloves – 4 pcs
- Cinnamon stick – 1 inch
- Dried Red Chili – 1
- Star Anise – 1
- Black Cardamom – 1
- Black Pepper – 4
- Boiled Onion Paste – ½ cup
- Ginger-garlic paste – 2 tsp
- Fresh Tomato Puree – 1 cup
- Ginger Chopped – ½ inch
- Green Chilies – 2 small
- Kitchen King Masala – 1 tsp
- Red Chili Powder – 1 tsp
- Turmeric Powder – ½ tsp
- Coriander Powder – 1 tsp
- Garam Masala – ½ tsp
- Ground Cashew – 4 tsp
- Water – as required
- Salt as per taste
- Sugar – 1 tsp
- Ghee – 1 tsp
- Dried Fenugreek – 1 ½ tsp
- Cashew Cream or Fresh Cream – ¼ cup
- Cilantro – for garnishing
Step 1: Roasting the cashews is how we’ll start this recipe. In a pan, add ghee and heat it to a suitable temperature. Add the cashews in it and roast till they are light brown on the surface. Keep them out in a bowl and season with salt.
Step 2: In the same pan, add some more ghee to prepare for the curry. Once the ghee is hot enough, add the ginger garlic paste, bay leaf, cinnamon, dry red chili, cardamom, peppercorns, star anise, and cloves.
Step 3: Once they are done well enough, add the onion paste. If you like your gravy to be a little gritty, you can add chopped onions, but it has to be smooth since we are making a shahi gravy. Sautee the onions with the raw masalas for about 6-7 minutes till they’re golden brown in color.
Step 4: After the onions are cooked, add the tomato puree. Stir well till it starts boiling, then cover the pan and let it sit for about 5 minutes. Stir occasionally to avoid sticking and burning the tomatoes.
Step 5: Now, we add the dry masalas. When the tomatoes are slightly cooked in 5 minutes, add the kitchen king masala, coriander powder, turmeric, red chili powder, ground cashew nuts, and garam masala. Let them all cook together for about two minutes.
Step 6: Add a smidge of water and combine all the ingredients together. Cook the mixture for 5 minutes, and then add the Kasuri methi, salt, sugar, and roasted cashew nuts. Mix well and add more water as required.
Step 7: Add the cashew cream if you’re making a vegan recipe, or just add regular cream if you’re not worried about veganism. Cook for the last 4 more minutes, and then serve in a deep bowl. Garnish with cilantro and serve hot!
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