Restaurant style kaju curry (Kaju Butter Masala)

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Kaju curry recipe (Kaju butter masala recipe) – whole or broken cashews are simmered in rich, creamy onion-tomato gravy. This is Restaurant style kaju masala recipe with step by step photos.

Restaurant style Kaju Curry Recipe | Cashew Curry | Kaju Butter Masala

This curry is very indulging. So I make this on special occasions or festivals. It is not only heavy and rich. It taste really awesome and is copycat of restaurant style gravy.

When we say restaurant style cashew curry. There are two kinds one is Khoya kaju and other is kaju butter masala. Today I shared seconds

The rich and creamy texture comes from heavy cream and butter.

Lots of chopped cilantro or coriander leaves added at the end of the process. It gives really good flavors to the dish. It also gives vibrant and fresh look to the curry. So please do not skip it.

Making this curry is little time consuming. The preparation steps contain roasting cashews, sauteing onions and making paste. Then cooking onion paste, then cooking tomato puree and finally throw all other ingredients and it is ready. The time we spend is totally worth. As I said earlier it tastes damn good. All the time and effort you put in, you will see on your family member’s happy faces.

Check out other restaurant style Gravy recipes
Paneer bhurji gravy  //  Paneer jalfrezi  //  Vegetable makhani  //  Veg handi


How to make kaju curry recipe (Step by Step Photos):


or Jump to Recipe

1) Heat 1 teaspoon of oil in a pan and roast the cashews in it.

2) Roast them with string continuously till it becomes nice golden brown. remove it to a plate and keep aside.
Restaurant style Kaju Curry Recipe | Cashew Curry | Kaju Butter Masala

3) In the same pan, heat another 1 teaspoon of oil on medium heat. Once hot add chopped onion, ginger and green chilies.

4) Saute them till onion becomes translucent and let it cool down a bit.
Restaurant style Kaju Curry Recipe | Cashew Curry | Kaju Butter Masala

5) Once it gets cooled, grind into smooth paste.

6) Also make smooth puree of tomato. Note: for the picture purpose I made tomato puree earlier and removed it to a bowl. Otherwise I would puree tomatoes while onion paste is cooking.
Restaurant style Kaju Curry Recipe | Cashew Curry | Kaju Butter Masala

7) Now the same pan, heat 1 tablespoon of oil and butter on medium heat. oil is added here, so butter doesn’t get burnt.

8) Once butter starts to melt, add bay leaf, cloves and cinnamon stick. Saute till you get nice fragrance of the whole spices about 30 seconds.
Restaurant style Kaju Curry Recipe | Cashew Curry | Kaju Butter Masala

9) Then add onion paste, mix very well. Add some salt.

10) Cook till all the moisture goes away. it starts to leave the sides of the pan about 7-8 minutes.
Restaurant style Kaju Curry Recipe | Cashew Curry | Kaju Butter Masala

11) Add turmeric powder, coriander powder, red chili powder and kasoori methi. Crush methi leaves between you palm, so it will release lots of flavors.

12) Mix well and cook for a minutes.
Restaurant style Kaju Curry Recipe | Cashew Curry | Kaju Butter Masala

13) Add tomato puree.

14) Stir it, as it start to boil, it will splutter a lot. partially cover the pan, means half covered, half open.
Restaurant style Kaju Curry Recipe | Cashew Curry | Kaju Butter Masala

15) cook till oil starts to ooze out from the sides and all the moisture evaporates.

16) Add enough water to make gravy consistency. also mix in roasted cashews and let the gravy comes to a boil.
Restaurant style Kaju Curry Recipe | Cashew Curry | Kaju Butter Masala

17) Add heavy cream.

18) Mix it well, taste the gravy and adjust the salt and spice level.
Restaurant style Kaju Curry Recipe | Cashew Curry | Kaju Butter Masala

19) Finally add lots of chopped cilantro.

20) Stir it in and serve.
Restaurant style Kaju Curry Recipe | Cashew Curry | Kaju Butter Masala

Make in your kitchen and let me know how you like it in the comments below. If you make and took a photo, I would be more than happy to see. Email me or message the pic on the Facebook.

Serving suggestion: Kaju curry can be served with paratha or naan. Also serve some sliced onion, lemon wedges and chaas on side to complete the meal.
Restaurant style Kaju Curry Recipe | Cashew Curry | Kaju Butter Masala

Restaurant style Kaju Curry Recipe | Cashew Curry | Kaju Butter Masala
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Kaju curry recipe (Kaju butter masala)

US measuring cups are used (1 cup = 240 ml)
Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Yield 2 Servings
Author Kanan

Ingredients (1 cup = 240 ml)

For roasting cashews:

  • 1 teaspoon Oil
  • 1 cup Cashew nuts broken or whole

For onion paste:

  • 2 teaspoon Oil
  • 1 large or 1 ½ cups Onion chopped roughly
  • ½ inch Ginger chopped roughly
  • 2 small Green chilies chopped roughly

For kaju curry recipe:

  • 3 medium or 1 ⅓ cups Tomato pureed
  • 1 tablespoon Oil
  • 2 tablespoons Butter
  • 1 Bay leaf
  • 4 Cloves
  • 1 inch Cinnamon stick
  • Salt to taste
  • ¼ teaspoon Turmeric powder
  • 3 teaspoons Coriander powder
  • 1 teaspoon Red chili powder
  • 1 ½ Kasoori methi (Dried fenugreek leaves)
  • ¼ cup Heavy whipping cream or fresh cream or malai Malai
  • ½ cup Water More or less depending on your liking gravy consistency
  • ¼ cup Cilantro or coriander leaves chopped finely

Instructions

Roasting cashews:

  1. Heat 1 teaspoon of oil in a pan and roast the cashews in it.
  2. Roast them with string continuously till it becomes nice golden brown. remove it to a plate and keep aside.

Making onion paste:

  1. In the same pan, heat another 1 teaspoon of oil on medium heat. Once hot add chopped onion, ginger and green chilies.
  2. Saute them till onion becomes translucent and let it cool down a bit.
  3. Once it gets cooled, grind into smooth paste.
  4. Also make smooth puree of tomato.

Making kaju curry recipe:

  1. Now the same pan, heat remaining 1 tablespoon of oil and butter on medium heat.
  2. Once butter starts to melt, add whole spices. Saute till you get nice fragrance of the whole spices about 30 seconds.
  3. Then add onion paste, mix very well.
  4. Add some salt. Cook till all the moisture goes away and it starts to leave the sides of the pan about 7-8 minutes.
  5. Add turmeric powder, coriander powder, red chili powder and kasoori methi. Mix well and cook for a minutes.
  6. Add tomato puree. Stir it, as it start to boil, it will splutter a lot. partially cover the pan, means half covered, half open.
  7. cook till oil starts to ooze out from the sides and all the moisture evaporates.
  8. Add enough water to make gravy consistency. also mix in roasted cashews and let the gravy comes to a boil.
  9. Add heavy cream. Mix it well, taste the gravy and adjust the salt and spice level.
  10. Finally add lots of chopped cilantro.
  11. Stir it in and turn off the stove..

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