Cashew nut curry, Kaju butter masala, Kaju curry
Cashew curry or Kaju butter masala is a spicy recipe served as a side dish for chapatti, Naan or rice.
Kaju butter masla or kaju curry is prepared with whole or broken cashew nuts which are simmered in a creamy solution prepared from grounded mixture of onion and tomato. This recipe is usually prepared on special occasions. The presence of rich spicy gravy makes it one of the favoured recipes for Chapatis and Naan. The rich creamy flavour comes with the use of butter. The presence of coriander leaves combines well with recipe and provides an attractive texture. Preparation of Cashew curry or Kaju butter masala would take about 45 minutes. Have a look at the ingredients used and the preparation of Cashew curry or Kaju butter masala.
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Ingredients used for Cashew curry | Kaju butter masala| Kaju curry
- 1 cup of broken or whole Cashew nut
- 1 ½ cup of finely chopped Onion
- ½ inch Ginger piece (chopped to fine pieces)
- 2 medium sized Green chillies (chopped to fine pieces)
- 3 medium sized Tomatoes
- 2 tablespoons of Butter
- 3-4 cloves
- 1 Bay leaf
- 1 inch piece of Cinnamon
- A pinch of Turmeric powder
- 1 teaspoon of Red chilli powder
- 3 teaspoons of Coriander powder
- 1 ½ teaspoon of Fenugreek leaves (Kasoori Methi)
- ¼ cup of Heavy whipping cream (Malai)
- 2 tablespoon + 1 teaspoon of Oil
- ½ cup of finely chopped Coriander leaves/Cilantro
- ½ cup of Water (As per your choice of gravy )
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Preparation of Cashew curry | Kaju butter masala | Kaju curry
- Roast the Cashew nuts in a deep frying pan using 1 teaspoon of oil.
- Once it attains a light golden brown colour, transfer it to a plate. Keep it aside.
- In the same pan, heat 1 teaspoon of oil in a medium heat. Once the oil becomes hot, add the chopped pieces of Onions, Green chillies and Ginger.
- Saute it till the onions attain a light translucent colour. When it is ready, take it off from the flame.
- When it cools, grind this mixture into a fine paste. Use the tomatoes and make tomato puree and keep it aside.
- In the same pan, heat 1 tablespoon of oil and butter on a low-medium flame. (Oil is used so that the butter doesn’t get burned)
- When the butter start melting, add the bay leaf, cinnamon piece and cloves. Saute it for 30 seconds.
- Add the onion paste and some salt for the taste. Mix it well and cook it for 6-8 minutes till it becomes dry and leaves the sides of the pan.
- Now, add the spice powders like red chilli powder, coriander powder, turmeric powder and Kasoori methi. Also add the crushed methi leaves.
- Use a ladle and mix it well. Cook it for few minutes and the tomato puree.
- Stir the mixture and partially cover the pan with the lid. Cook until the oil starts to show on top and all the moisture gets evaporated.
- Now, add the water for the required gravy and adjust the salt and spice flavour. Also, add the chopped coriander leaves.
- Stir the contents well and serve it hot with Chapatti or Naan
