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Restaurant style Kaju Curry | Cashew Curry | Kaju Butter Masala

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

Cashew Curry - whole or broken cashews are simmered in rich, creamy onion-tomato gravy.

This curry is very indulging that 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 am sharing seconds version and planning to share khoya kaju soon.

— Check out Other Restaurant style recipes —
Paneer do pyaza
Kadai Paneer
Paneer Tikka masala
Shahi Paneer step by step photos will be added soon for last three

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

The rich and creamy texture comes from heavy cream and butter. Addition of lots of cilantro at the end gives really good flavors to the curry as well as vibrant look to the dish. So please do not skip it.

Making this curry, it little time consuming as steps contains roasting cashews, sauteing onions and making paste, 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 faces.

Step by step recipe for Cashew Curry:

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 burned.

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

Here is the Restaurant style kaju curry recipe:

4.0 from 2 reviews
Restaurant style Kaju Curry Recipe | Cashew Curry | Kaju Butter Masala
 
Prep time
Cook time
Total time
 
Cashew Curry - is rich, creamy and very delicious restaurant style curry recipe
Author:
Category: Curry, Main dish
Cuisine: Indian
Yield: 2-3 Servings
Ingredients
  • Oil – 2 teaspoons + 1 tablespoon
  • Cashews (broken or whole)-1 cup
  • Onion – 1 large or 1 ½ cups, chopped roughly
  • Ginger – ½ inch piece, chopped roughly
  • Green chillies – 2 small, chopped roughly
  • Tomatoes – 3 medium or 1 ⅓ cups pureed
  • Butter – 2 tablespoons
  • Bay leaf – 1
  • Cloves – 4
  • Cinnamon stick – 1 inch piece
  • Turmeric powder – ¼ teaspoon
  • Coriander powder – 3 teaspoons
  • Red chili powder – 1 teaspoon
  • Dried fenugreek leaves (Kasoorimethi) – 1 ½ teaspoons
  • Heavy whipping cream (Malai) – ¼ cup
  • Water – ½ cup (More or less depending on your liking gravy consistency)
  • Cilantro – ¼ cup, chopped finely
Instructions
  1. Roast the cashews in one teaspoon of oil on medium heat till it gets light brown. and keep it aside.
  2. In the same pan, saute onion, chilies and ginger in a teaspoon of oil till onion is translucent.
  3. Let the mixture cool a bit then grind into smooth paste. Make puree of tomatoes as well.
  4. Heat the butter and oil in a pan on medium heat. Saute whole spices for 30 seconds.
  5. Then cook in onion paste till gets thick and leaves the sides of the pan, about 7-8 minutes.
  6. Then mix in and saute spice powders and dried fenugreek leaves.
  7. Add tomato puree and cook partially covered till oil starts to ooze out.
  8. Adjust the gravy by adding water and bring it to a boil.
  9. Add roasted kaju, cream and cilantro.
  10. Mix well and serve.
Additional Info
Taste – medium spicy, rich and creamy

Shelf life – Once cools completely, it can be refrigerated up to 4-5 days in airtight container.

Serving suggestions – Serve with paratha or roti or naan

 

Categorized under Curries, Other, Punjabi

{ 32 comments… add one }

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  • Lakme November 13, 2014, 9:37 am

    Ur posts are awesome. I tried so many recipes of urs. And they are wonderful. Esp Varan bhath, mathri, capsicum rice, dal dhokli, sweet potato halwa. Looking forward for more recipes. Thnxs.

    Reply
    • Kanan November 13, 2014, 1:22 pm

      Thank you so much Lakme. Glad to see this positive comment

      Reply
  • prasad November 10, 2014, 3:20 pm

    Awesome recipe
    Easy

    Reply
  • poonam mittal October 15, 2014, 6:55 am

    Tried yesterday night it was delicious

    Reply
    • Kanan October 15, 2014, 5:11 pm

      Happy to know that you curry came out good.

      Reply
  • Anjana May 3, 2014, 4:18 pm

    Hey kanan this is unrelated to your current post. Just wanted to tell you that tried ur khaman recipe and it was beyond amazing!! After a long time we ate such good nylon khaman, so thank you for sharing such wonderful recipes. Look forward to more gujarati recipes from you.

    Reply
    • Kanan May 3, 2014, 7:59 pm

      very glad to know that you enjoyed. Thanks for sharing your feedback.

      Reply
  • Rimi Ghose March 13, 2014, 7:05 am

    Tried it today. Has come out really nice though I have added my touch to this dish by adding a little honey in the gravy and instead of whole garam masala and bay leaf I have added powder masala instead. It is tasting good. Waiting for my daughter and husband to taste the same.Thanks a lot.

    Reply
    • Kanan March 13, 2014, 1:12 pm

      Happy to know that you recipe is helpful and you like it.

      Reply
  • Anchal agarwal December 11, 2013, 5:48 am

    Hey kanan dui plz tell watz cilantro?? N the ppl who do not have microwave how should they make cookies…plz suggest … N expectin you to share the recipe of “Unbaked brownies” …thank u so much…

    Reply
    • Kanan December 11, 2013, 2:02 pm

      cilantro is also known as ‘Coriander leaves’ or ‘ Dhaniya’. Cookies should be baked in oven not in microwave.

      I will sure post the recipe of unbaked brownies in near future.

      Reply
  • Rachana December 10, 2013, 12:08 pm

    Hi Kanan

    Cooking is my hobby, I brought up watching Sanjeev Kapoor and Lt. Tarla Dala, I hardly gets impressed by somebody;s work/presentation.But I must say your blog is not only full of mouthwatering recipes, but fantastic presentation, awesome photography. I am surely going to visit you regularly.

    Reply
    • Kanan December 10, 2013, 3:41 pm

      Thanks for the compliment. Hope you will like our current and upcoming recipes.

      Reply
  • Judy October 7, 2013, 6:24 am

    Excellent recipe.. thanks

    Reply
    • Kanan October 7, 2013, 11:40 am

      :)

      Reply
  • raj patel September 5, 2013, 11:44 pm

    Best recipe. Thankyou very much

    Reply
    • Kanan September 5, 2013, 11:51 pm

      :)

      Reply
  • Anshita Mahi January 25, 2013, 3:27 pm

    its the best……….recipe . thanks for this

    Reply
    • Kanan January 27, 2013, 1:20 am

      You’r welcome :)

      Reply
  • meena January 12, 2013, 7:23 am

    it is very tasty

    Reply
    • Kanan January 12, 2013, 10:34 pm

      Thanks :)

      Reply
  • Stefaan November 22, 2012, 2:31 pm

    Made it yesterday, very nice recipe!

    Reply
    • Kanan November 22, 2012, 2:52 pm

      Thanks Stefaan.

      Reply
  • Cardamom Bliss: It's not your mamma's cooking June 13, 2012, 4:33 am

    Yes, this was absolutely delicious! I went without the cream, and used coconut milk instead, and fiddled a bit more here and there. But ultimately I got the idea from you, and it very well received. Thanks for the inspiration.
    Mary Oxendale Spensley.

    Reply
  • Anjana June 2, 2012, 4:09 am

    so delicious and rich! loved this curry

    Reply
  • Bill D May 15, 2012, 5:59 pm

    Wow, looks fantastic! The boys at the firehouse will love it. I’m looking to cut down on fat and still maintain some richness. What do you think about almond milk instead of cream? Thanks for the recipe!
    bill

    Reply
    • Kanan May 15, 2012, 7:21 pm

      Yes You can cut down the fat by adding less butter or ever replace butter with less oil. Of course you can use almond milk but the taste will be slightly different. Use oil and almond milk and make it vegan if you wish.

      Reply
  • Hema May 15, 2012, 1:17 pm

    Very rich and delicious curry, shud try this sometime..

    Reply
  • dassana May 12, 2012, 1:09 pm

    this is a lovely recipe made with cashews instead of paneer. it can be completely veganized by not using butter. but then it wont be known as cashew butter masala… perhaps cashew masala :-)

    Reply
  • Love2cook Malaysia May 12, 2012, 12:46 pm

    SUCH A RICH CURRY…MAKES ME DROOL NONSTOP HERE! WONDERFUL!!! ;)

    Reply