Kaju Masala Recipe

Kaju Masala is a rich and creamy North Indian curry where whole cashews are simmered in a velvety onion-tomato gravy, enriched with spices and fresh cream. This luxurious dish is known for its subtly sweet and nutty flavor, balanced by the warmth of garam masala and the tang of tomatoes. Often enjoyed as a festive or special occasion meal, it pairs perfectly with naan, roti, or jeera rice. A vegetarian delight, Kaju Masala offers a deliciously indulgent taste of royal Indian cuisine

Ingredients For Cashew Paste

3 Medium size onions

40-45 Cashew nuts

For Gravy

3 Tablespoon ghee

40-45 NOS cashew nuts

1 Tablespoon oil

1 Tablespoon cumin seeds

2-3 NOS cardamom

1 Inch cinnamon

1 NO bay leaf

2 Tablespoon garlic chopped

2 NOS green chilies chopped

2 Medium size onion chopped

1 Tablespoon ginger garlic paste

1/2 turmeric powder

1 Tablespoon Kashmiri red chili powder

2 Tablespoon coriander powder

1 Tablespoon cumin powder

3-4 Medium size tomatoes chopped

Salt to taste

1 Tablespoon kasuri methi

1 Tablespoon garam masala

1 Tablespoon butter optional

2-3 Tablespoon cream optional

As needed fresh coriander chopped

Step:1

For cashew paste , set water in stock pot add the onions and cashew nuts , boil for 10-12 minutes on high flame , once cooked , strain the boiled cashew nuts and onions and rinse well with fresh water

Step:2

Further transfer it in a grinding jar , and little water , grind to make a fine and smooth paste , your onion and cashew paste is ready , keep it aside to be used later

Step:3

Set a wok on low heat , add ghee and cashew nuts , shallow fry the cashew nuts on low flame until golden brown in colour , make sure the cashew starts to get colour very quickly so be very attentive while frying . Prefer taking big size cashew nuts . Remove it on an absorbent paper and keep aside

Step:4

In the same wok , add additional 1 tablespoon oil further add jeera , elaichi , dalchini , tej patta , lesun and green chilies , stir and cook on low flame until the garlic is cooked nicely . Further add onions , cook on medium flame until the onions are golden brown in colour

Step:5

Further add ginger garlic paste , turmeric powder and Kashmiri red chili powder , stir and cook for 1-2 minutes on medium low flame . Further add coriander powder , jeera powder and add little water to avoid the spices form burning stir and cook on medium low flame until the ghee is released

Step:6

Now add tomatoes , salt and stir well , cover and cook on low flame for 10-15 minutes , make sure to stir in intervals and cook until the ghee is released . Onion and tomato gravy is ready . Now add the prepared onion cahew paste stir and cook on medium flame for 8-10 minutes while stirring continuously or in a very short interval

Step:7

Now add the fried cashew nuts , kasuri methi garam masala , butter and cream , stir and cook for 2-3 minutes on medium flame , taste for the seasoning and adjust accordingly . Finish with freshly chopped coriander leaves . Your kaju masala is ready to be served serve hot with naan , roti or any Indian bread of your choice

FAQs

1. What is Kaju Masala?

It is a rich, creamy North Indian curry where whole cashew nuts kaju are the main ingredient, cooked in a spiced onion tomato and nut-based gravy.
It’s a luxurious vegetarian dish often served at special occasions.

2. How do I soften the cashews so they aren’t hard in the gravy?

Soak Raw Cashews: Soak the whole cashews in hot water for 20-30 minutes before adding them to the gravy.
Parboil: You can also simmer them in the gravy for 10-15 minutes to ensure they become tender.

3. Can I make this recipe without onions and garlic?

Yes. For a Jain or no-onion-no-garlic version, simply omit them.
Increase the quantity of cashews or add a few tablespoons of melon seed magaz paste to the gravy for body and flavor.

4. My gravy is too thin. How can I thicken it?

Simmer: Cook the gravy uncovered for a few extra minutes to reduce.
Add Paste: Blend a handful of the soaked cashews into a fine paste and stir it back into the curry.
Use Cream: A splash of fresh cream will also add richness and help thicken the sauce.

5. Is this dish very spicy? How can I adjust the heat?

It is typically mild to medium in spice, focusing on richness.
To reduce heat: Use less red chili powder and remove seeds from green chilies.
To increase heat: Add a teaspoon of red chili flakes or a chopped green chili while sautéing

Kaju Masala Recipe