Kaju masala curry Recipe


Kaju masala curry Recipe



40 mins
5
10 mins




Introduction

 

Hey there, welcome to my kitchen! Today, I'm thrilled to share with you a recipe that holds a special place in my heart – Kaju Masala Curry. Growing up in Alwar city, I often indulged in a fascinating dish called Khoya Matar Kaju. It was a delight to savor those creamy cashews that added a unique twist to the dish. Inspired by those childhood memories, I decided to recreate the magic by crafting a delectable Kaju Masala Curry, reminiscent of the flavors I cherished. So, let's dive right in and whip up this mouthwatering delight that pairs perfectly with tandoori rotis, parathas, or pulao.

 

 

 

Recipe of Delicious Kaju Masala Curry

 

Ingredients:

 

  • ½ cup Whole cashews
  • ½ cup Broken cashews
  • 4 tbsp Oil
  • 2 Bay leaves
  • 5-6 Cloves
  • 1 inch Cinnamon stick
  • 4-5 Green cardamom pods
  • 2 Black cardamom pods
  • 10-12 Black peppercorns
  • 1 cup Chopped onion
  • 1 tbsp Ginger & garlic paste
  • ½ tbsp Turmeric powder
  • ½ tbsp Red chilli powder
  • 1 tbsp Coriander powder
  • ½ tbsp Salt
  • ½ tbsp Jeera (cumin) powder
  • Water, as required
  • ½ cup Chopped tomatoes
  • ½ tbsp Kitchen king masala
  • 2 tbsp Butter
  • 2 tbsp Fresh cream
  • ½ tbsp Kasuri methi (dried fenugreek leaves)
  • 1 tbsp Chopped coriander leaves

 

 

Method:

 

  1. Heat some oil in a pan, add the whole cashews, and shallow fry until golden brown. Remove them from the pan and set aside in a bowl with some water to prevent further cooking.

  2. Repeat the same process with the broken cashews. Then, transfer the fried broken cashews to a mixer jar and grind them into a paste. Set aside for later use.

  3. In the same pan, heat some more oil. Add bay leaves, cloves, green cardamom, cinnamon, black cardamom, and black peppercorns. Let them crackle and release their aroma.

  4. Add chopped onions to the pan and sauté until they turn golden brown.

  5. Stir in ginger & garlic paste and sauté for a couple of minutes until the raw aroma disappears.

  6. Add turmeric powder, red chilli powder, coriander powder, jeera powder, and salt. Mix well and cook for a minute.

  7. Pour in some water to deglaze the pan and cook the spices for another minute over low flame.

  8. Add curd and slit green chilli to the pan. Cook for 4-5 minutes until the mixture thickens.

  9. Add chopped tomatoes and cook until they become soft and mushy. Add more water if needed to adjust the consistency.

  10. Stir in the ground cashew paste and continue cooking.

  11. Add kitchen king masala, butter, and fresh cream. Mix well and let it simmer for a few minutes.

  12. Finally, crush kasuri methi between your palms and add it to the curry along with the fried whole cashews. Mix gently.

  13. Garnish the Kaju Masala Curry with fresh cream, chopped coriander leaves, and ginger juliennes.

  14. Serve hot with rice or Indian bread of your choice.

 

Enjoy the rich, creamy, and flavorful Kaju Masala Curry with your loved ones and savor the authentic taste of Indian cuisine!

 

 

 

About the Recipe

 

Indulge in the rich flavors of Kaju Masala Curry, a dish that brings together the creaminess of cashews with a tantalizing blend of spices. Inspired by the beloved Khoya Matar Kaju from Alwar, this dhaba-style curry promises to elevate your dining experience. Infused with a medley of aromatic spices and creamy cashew paste, this dish is a testament to the art of Indian cooking. Whether enjoyed with tandoori rotis, parathas, or pulao, this curry is sure to impress with its rich, savory taste and velvety texture.

 

Cooking Tips

 

  • Ensure that the cashews are roasted to a golden brown hue for maximum flavor.
  • Use fresh and aromatic spices to enhance the taste of the curry.
  • Be mindful of the temperature when adding yogurt to prevent curdling.
  • Adjust the consistency of the gravy by adding water or cream as desired.
  • Garnish with freshly chopped cilantro for a burst of freshness.

 

 

Pairing Guide

 

  • Tandoori Roti: The smoky flavors of tandoori roti complement the rich and creamy Kaju Masala Curry perfectly.
  • Parathas: Enjoy the curry with flaky and buttery parathas for a hearty meal.
  • Pulao: Pair the curry with fragrant pulao for a wholesome and satisfying dining experience.

 

 

 

10 Frequently Asked Questions about Kaju Masala Curry

 

  1. Can I use raw cashews for this recipe?
    • It's recommended to use roasted cashews for this recipe to enhance the flavor.
  2. How can I make the curry spicier?
    • Adjust the amount of red chili powder or add chopped green chilies for extra heat.
  3. Can I make this curry ahead of time?
    • Yes, you can prepare the curry in advance and reheat it before serving.
  4. Is this curry suitable for vegetarians?
    • Yes, Kaju Masala Curry is a vegetarian dish.
  5. Can I substitute yogurt with coconut milk?
    • While yogurt adds a tangy flavor, you can use coconut milk for a creamy twist.
  6. What should I do if the curry is too thick?
    • Simply add some water or cream to adjust the consistency according to your preference.
  7. Can I freeze leftovers of this curry?
    • Yes, you can freeze the curry in an airtight container for up to a month.
  8. What other nuts can I use instead of cashews?
    • You can try almonds or blanched peanuts as alternative options.
  9. How long does it take to roast the cashews?
    • Roast the cashews until they turn golden brown, which usually takes about 5-7 minutes on medium heat.
  10. Is this curry gluten-free?
    • Yes, Kaju Masala Curry is naturally gluten-free, making it suitable for individuals with gluten sensitivities.