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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.
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):
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.
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.
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.
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.
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.
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.
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.
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.
17) Add heavy cream.
18) Mix it well, taste the gravy and adjust the salt and spice level.
19) Finally add lots of chopped cilantro.
20) Stir it in and serve.
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.
Kaju curry recipe (Kaju butter masala)
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:
- 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.
Making onion paste:
- In the same pan, heat another 1 teaspoon of oil on medium heat. Once hot add chopped onion, ginger and green chilies.
- Saute them till onion becomes translucent and let it cool down a bit.
- Once it gets cooled, grind into smooth paste.
- Also make smooth puree of tomato.
Making kaju curry recipe:
- Now the same pan, heat remaining 1 tablespoon of oil and butter on medium heat.
- Once butter starts to melt, add whole spices. Saute till you get nice fragrance of the whole spices about 30 seconds.
- Then add onion paste, mix very well.
- Add some salt. Cook till all the moisture goes away and it starts to leave the sides of the pan about 7-8 minutes.
- Add turmeric powder, coriander powder, red chili powder and kasoori methi. Mix well and cook for a minutes.
- Add tomato puree. Stir it, as it start to boil, it will splutter a lot. partially cover the pan, means half covered, half open.
- cook till oil starts to ooze out from the sides and all the moisture evaporates.
- Add enough water to make gravy consistency. also mix in roasted cashews and let the gravy comes to a boil.
- Add heavy cream. Mix it well, taste the gravy and adjust the salt and spice level.
- Finally add lots of chopped cilantro.
- Stir it in and turn off the stove..
i have tried the recipe before and it is awsome!!!
But i have a question.
Can i make the kaju masala curry ahead of time? will the cashews lose their crunhciness if kept in the fridge?
Make the gravy and store in the fridge. Roast the cashews and store at room temperate.
At the time of serving, mix both and re-heat.
If mixed ahead of time, yes cashews will become soft
Super se upaar, its really mast majja madi, good and delicious, i loved it. Any one will love to have it.
Thank you for your review. Happy to know that you loved it
khoya kaju gravy is white colour, but u said, added to tomato and chilli powder so colour is change what I do?
This recipe has medium spicy gravy made from onion-tomato and spices.
While khoya kaju has white gravy with slightly sweet flavors.
hi,my self vipul,I m happy to read your recipe,now I need Franky recipe,so I hope you send me on my mail address…. thanks
Sure, I will post the frankie recipe here as time permits.
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Exquisite taste, that too with easy to follow instructions. A great hit in the family and friends.
Thank you Vividha. Good to know everyone liked it
Superb Taste… made it first time…. it is really superb…
Thank you Praveen. Nice to know that you liked the taste
U have 2 tbsps listed for butter….but in the instructions you mention adding 1 tbsp of oil & butter so the oil dsnt burn….so I was jst wondering how much butter to add….
Thanks!!
use 1 tablespoon oil + 2 tablespoons of butter.
I have also mentioned the oil measurements as we under the ingredients list
Feeling exited… Superb recepie … Tase superb .. Made it first time … Thanx for posting this recepie….7 star *******
Thank you Nilesh for the review
Its awesome. Superb. Thank u.
you’re welcome
tried it…taste was superb…thanks for the receipe…
Nice to know that it came out good
I want to achieve the best way of preparation.
Measure the ingredients properly and follow the recipe, you will achieve the best
It turned out so well very tasty thank you
Thank you Vijay for positive review. Nice to know that curry came out well
Thanks kanan ……I make kaju curry with naan….its make very tasty.
Thank you Chetna. Nice to know that you liked kaju curry,
For the first time I have tried kaju curry as seen your recipe. It was so yummy. We had with puri. Thankyou.
happy to know that you liked kaju curry. Thanks for the feedback
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.
Thank you so much Lakme. Glad to see this positive comment
Awesome recipe
Easy
Thanks.
Tried yesterday night it was delicious
Happy to know that you curry came out good.
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.
very glad to know that you enjoyed. Thanks for sharing your feedback.
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.
Happy to know that you recipe is helpful and you like it.
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…
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.
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.
Thanks for the compliment. Hope you will like our current and upcoming recipes.
Excellent recipe.. thanks
🙂
Best recipe. Thankyou very much
🙂
its the best……….recipe . thanks for this
You’r welcome 🙂
it is very tasty
Thanks 🙂
Made it yesterday, very nice recipe!
Thanks Stefaan.
Can i used salted cashew nuts in kaju carry
yes you can.
if using salted cashews then reduce or skip the salt in recipe accordingly.
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.
Happy to hear that this recipe becomes helpful to you.
so delicious and rich! loved this curry
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
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.
Very rich and delicious curry, shud try this sometime..
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 🙂
SUCH A RICH CURRY…MAKES ME DROOL NONSTOP HERE! WONDERFUL!!! 😉