Restaurant style Kaju Curry | Cashew Curry | Kaju Butter Masala

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Cashew Curry – whole or broken cashews are simmered in rich, creamy onion-tomato gravy. This is Restaurant style Kaju Curry 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 am sharing seconds version.

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

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

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 faces.


How to make Kaju Curry Recipe (Step by Step Recipe with Photos):


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

— Check out Other Restaurant style recipes —

Paneer butter masala
Kadai Paneer
Paneer Tikka masala
Shahi Paneer 


Restaurant style kaju curry recipe:


4.3 from 4 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. Heat 1 teaspoon of oil in a pan and roast the cashews in it. Roast them with string continuously till it becomes nice golden brown. remove it to a plate and keep aside.
  2. In the same pan, heat another 1 teaspoon of oil on medium heat. Once hot add chopped onion, ginger and green chilies.
  3. Saute them till onion becomes translucent and let it cool down a bit. Once it gets cooled, grind into smooth paste.
  4. Also make smooth puree of tomato.
  5. Now the same pan, heat 1 tablespoon of oil and butter on medium heat. oil is added here, so butter doesn't get burned.
  6. 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.
  7. Then add onion paste, mix very well. Add some salt. Cook till all the moisture goes aways and it starts to leave the sides of the pan about 7-8 minutes.
  8. Add turmeric powder, coriander powder, red chili powder and kasoori methi. Mix well and cook for a minutes.
  9. Add tomato puree. Stir it, as it start to boil, it will splutter a lot. partially cover the pan, means half covered, half open.
  10. cook till oil starts to ooze out from the sides and all the moisture evaporates.
  11. Add enough water to make gravy consistency. also mix in roasted cashews and let the gravy comes to a boil.
  12. Add heavy cream. Mix it well, taste the gravy and adjust the salt and spice level.
  13. Finally add lots of chopped cilantro.
  14. Stir it in 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

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Comments

  1. Lakme says

    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.

  2. Anjana says

    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.

  3. says

    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.

  4. Anchal agarwal says

    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…

    • Kanan says

      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.

  5. Rachana says

    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.

  6. Bill D says

    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

    • Kanan says

      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.

  7. says

    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 :-)